1 pack traditional cut bacon
1 tsp sugar in the raw
1/4 tsp cayenne red pepper
Line the bottom of a broiler pan with aluminum foil and preheat oven to 400 degrees. Spread bacon out in single layer on top of broiler pan. Sprinkle with 1/2 tsp sugar in the raw, and 1/8 tsp of cayenne. Bake for 15 minutes. Flip each piece of bacon and sprinkle remaining sugar and pepper on opposite side. Bake another 10-20 minutes depending on how crispy you like it.
I am one of few people who never really cared for bacon growing up, but then my mom came up with this recipe, with a little help. Now I actually do like bacon, but this is by far my favorite way to cook it. It’s so easy and always a big hit at brunch get togethers. In fact, we all jokingly call it “Crack Bacon” because we can’t get enough of it.
To start you will need a pack of traditional cut bacon, sugar in the raw, and red cayenne pepper. I only actually made 1/2 a pack tonight, but I have listed measurements for the full pack. I use about 1/2 tsp of sugar in the raw for each side of bacon, and 1/4 tsp of cayenne, although you can adjust it to taste depending on how spicy or sweet you like. You can also just sprinkle however much looks right like my mom and I do.
Start by lining the bottom of a broiler pan with aluminum foil. This makes clean up a little easier as it keeps the bacon grease from burning on the pan. Then lay out the bacon in a neat single layer on the top of the broiler pan. If doing a full pack, it may be necessary for the edges to overlap a little. Preheat the oven to 400, then sprinkle top side of bacon with sugar in the raw and cayenne. Bake for about 15 minutes. Flip each piece and sprinkle the opposite side. Then bake another 10-20 minutes depending on how crispy you like it. Mine was cooked another 10 minutes because we like our a little floppy still. for your first time I would check it at 10 minutes and then every five minutes until its the crispiness you like. Once its done, lay the pieces out on a paper towel lined plate to soak up extra grease, then serve.