Ancho Chile Candied Bacon

James Peisker and Chris Carter bake their delicious thick-cut bacon with sugar and chile powder so it comes out of the oven caramelized, crispy and utterly irresistible—the perfect topping for favorite Southern snacks like deviled eggs. Slideshow:  Better with Bacon Thanksgiving Recipes 

By Chris Carter and James Peisker
November 2014

Gallery

Credit: © Con Poulos

Recipe Summary

total:
35 mins
active:
15 mins
Yield:
8
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Ingredients

Directions

  • Preheat the oven to 400° and line 2 large rimmed baking sheets with heavy-duty foil. In a small bowl, whisk both sugars with the chile powder. Arrange the bacon strips on the foil and coat the tops with the chile sugar. Bake for 10 minutes, until sizzling and lightly browned. Spoon off the excess bacon fat from the baking sheets. Bake the bacon for 5 to 7 minutes longer, until crisp. Transfer the bacon to a rack set over a sheet of foil to cool completely; serve.

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Make Ahead

The candied bacon can be covered and stored overnight in a cool, dry place.

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