Caramelized brown sugar adds an irresistible layer of sweetness to crispy bacon. The late chef and food consultant Gene Hovis gave this recipe to Mortimer’s in New York City; it was subsequently adopted by that restaurant’s successor, Swifty’s, and served at cocktail parties both on premises and off.
- 1 lb. bacon
- 1 1⁄2 cups light brown sugar
- Separate strips of bacon and blot dry with paper towels. Put sugar into a wide dish. Coat both sides of bacon in sugar, firmly pressing sugar into each strip. Lay bacon out on sheet pans as coated (some sugar will fall off).
- Cook bacon in a preheated 425° oven, turning once, until browned and lacquered, about 15 minutes. Transfer to a lightly oiled sheet pan to let cool. Break slices into thirds.