Crispy, sweet and salty, this three-ingredient snack is the ultimate cocktail party hors d'oeuvre.
1/2 cup packed light brown sugar
1 1/2 teaspoons chile powder
20 slices of thick-cut bacon (1 1/2 pounds)
Preheat the oven to 400°. Line 2 rimmed baking sheets with foil. In a small bowl, whisk the brown sugar with the chile powder. Arrange the bacon strips on the foil and coat the tops with the chile sugar. Bake for 20 to 25 minutes, until caramelized and almost crisp. Transfer the bacon to a rack set over a sheet of foil to cool completely; serve.
The bacon candy can be made earlier in the day; store at room temperature.