Brown Sugar Bacon

Total Time:
25 min
Prep:
5 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/2 cup brown sugar
  • 1 tablespoon Dijon mustard
  • 1/4 pound sliced bacon
Directions

Preheat oven to 400 degrees F.

In a large plastic zip-top bag, combine brown sugar and mustard. Add bacon and toss to coat.

Line a baking sheet with aluminum foil or parchment paper. Place a cooling rack on the lined baking sheet. Put bacon on rack and roast in oven for 20 minutes. Let drain for a few minutes on the rack and serve.


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    No matter How I tried, the drip and burning of the brown sugar on the foil in the bottom is a horrible problem. I ended up pulling the pan out halfway through cooking, moving the rack to a clean pan to sit for a minute while I pulled off the foil, dumped it in the sink to spray with cold water (to stop the smoking!) and put a fresh layer of foil on.  
     
    My favorite method of all my attempts was to actually double the sugar and mustard recipe, mix it together thoroughly, then add water and stir it into a marinade. Put it in a large baggie and cut the bacon into thirds (instead of half down the middle) and marinate that for 30 minutes.  
     
    I drained each piece before putting it on the rack, then transferred the rack to the pan with foil after it had dripped into my sink, trying to avoid that burn smoke - but still had to change the foil half way through. 
     
    Watch your oven temp and turn the pan halfway through. Edges burn quickly. I ran at 325 temp. Experiment with small batches!
    PS USE THICK BACON - otherwise you will have blackened charred ick.
    When I opened my oven, it filled my kitchen with smoke. The bacon was so burnt it was completely black. Smelled so toxic I could barely get close enough to throw it out. Complete disaster.
    I've reviewed this before, but thought I would update. After making this exactly as directed many times, I tried something different this time. Instead of combining the mustard and brown sugar and rubbing on bacon, I brushed both sides of the bacon lightly with the mustard. I put the brown sugar on a plate, spread it out and laid the bacon on top to coat. Very simple, less messy than the bag method and the bacon was far more evenly coated with brown sugar. And by having to manipulate the bacon much less, it didn't stretch or tear and fit on the baking rack better. The key is still to buy good, thick bacon. I like to use Wright's.
    These are WONDERFUL!!! The bacon doesn't shrink like normal.
    yummy and simple
    Delicious!.... but lots of smoke as the brown sugar began burning on the foil before the bacon was done. What did I do wrong??
    This is wonderful!!! we all love it I also used this for baked chicken and pork chops WOW! is it awesome! this is a family favorite. next time im going to try it on the grill.
    I absolutely loved this recipe. My grand daughter calls it "Candy Bacon". I make it everytime she comes to visit as well as most weekends. Family favorite!
    I have made this repeatedly, using the Fletcher's brand bacon from Costco. It is the perfect thickness and flavor with this recipe. Can bake at a lower temp for longer. I also haven't used the rack but just placeit on the aluminum foil. My family and friends love it!
    so easy. so delicious. it's a MUST
    FYI
     
     Alone,,,the brown sugar and mustard provide an additional flavor to the usual bacon flavor. Plain bacon flavor, the brown sugar-mustard-bacon flavor...a second flavor. If I don't like...I don't use. I tried the recipe mix on BBQ chicken pieces and on Pork chops. TERRIFIC!
    Honestly, I didn't like this at awwwwl... To me, it actually detracted from what makes bacon great. It was ok, but I'd much rather just have regular bacon. To be fair, it may have been that my bacon was too thick, but I'll probably not bother with this again
    Doubled the recipe. Mixed the glaze with the bacon in a bowl and let it sit 30 minutes. This was the second time I made it and this allows for better coverage on the strips of bacon. Also purchased thicker slab bacon from the butcher. Spraying the rack with pam and lining the baking dish with foil, makes for an easy clean up. Cooked the bacon for 20 min mid oven @ 400, then turned it and cooked for another 5-6 min watching carefully. My first batch got alittle too dark. As the bacon cools on the rack it develops a sheen and the glaze settles. Serving this at room temp or heating slightly before serving is delicious either way. One friend took the tray with the remaining 6 strips of bacon and refused to share!! She's a size 4.
    Wanted a fun bacon recipe for Christmas -- got RAVE reviews - my sister asked me to make a second batch. I would recommend spraying the cooling pan before cooking. Thanks for the recipe!!!
    I agree. Spray the wire rack before putting the bacon on but this is the ONLY way to serve bacon. Make more than you think too. We served it with a French toast recipe that is like custard inside and it was perfect. Add orange juice and you're done.
    wow! this is grreat! However i would spray the rack before putting the bacon on it to make it a little easier to clean. Other than that this is about as perfect as you can get!
    I couldn't believe how tasty this was. I made this for Father's Day brunch and it was a huge hit! I will make this again and again, but probably reserve it for special occasions because it is so rich and decadent. I decreased the cooking time to 18 minuted because the ends were starting to char a little, and that was perfect. As the bacon cooled it crisped nicely and the glaze thickened to perfection!
    Seriously... you CAN get addicted. I made this to try it out b/c it looked sooo good. I cannot believe how good this was! It's almost like bacon candy!! My husband loved it... then I had to let some friends try it! They all loved it! It took everything I had not to keep eating it! I had to leave some for someone else to try and I still snuck another piece for myself! *L* I couldn't help myself. And I think that Dijon mustard defnitely gives it that extra touch that you shouldn't leave out! At first I thought it should have been a little stiffer or crisper and I tried leaving them in longer and ended up burning them (I only made 4 slices to try it). I noticed they get stiffer/crisper when you let them sit out after cooking them. I had to try again and I am soo glad I did... it is fantastic and I can't wait to let some more people try it.
     
     
    used this recipe on my traeger smoker grill. outstanding!
    Last night we had breakfast for dinner. I made Sandra Lee's recipe for French Toast & Brown Sugar Banana Syrup.
     
     I've been wanting to make Brown Sugar Bacon for quite a long time, but I didn't think my husband would like sweet bacon. We each took a bite of bacon & smiled. He exclaimed, "it's like candied bacon!"
     
     Thank you, thank you, thank you for this very easy and very yummy recipe! It was well worth the extra scrubbing my cooling rack needed this morning!
    I followed the recipe to a T, but once I opened the oven - it was smoking (bacon too thin - but still eatable). It was fantastic, but next time I'll either get thicker bacon or reduce the time to 15 or less.
    This is the best bacon you will ever eat. I used 2 lbs thick sliced bacon and still only 1/2 cup sugar and 1 T mustard and it was plenty. You don't want every piece completely coated or it will be way too sweet. I baked it about 30 minutes as my bacon was really thick. This was a great hit, everyone loved it and said it was the best bacon they ever had. Leftovers are great for burgers too!
    This bacon is really sweet, so my husband didn't love it, but the kids and I give it 2 thumbs up. I kept wanting to eat more and more. And I did. My oven must be weak-I had to cook about 30 minutes.
    We loved this recipe. I added a little bit of ground glove (a pinch) to taste more like honey baked ham. Because I used thick cut bacon, I needed to extend the baking time to 25 minutes. Also, I mixed the mustard and sugar in a bowl. Reaching into the plastic bag was too sticky and gross. The bowl was better. One reviewer said her bacon was like charcoal. I bet she used thin cut bacon. We loved the results and will have this again. I loved how easy it is to prepare.
    I made this for our Bible Study class and everyone went crazy for it. My husband even said that if it were covered in dog hair and dirt he would still eat it. I put the bacon, brown sugar and mustand in a ziploc and left it over night. The only problem I had was with the sugar dripping onto the pan and burning. I had to take it out after about 15 minutes because the burnt sugar was starting to smoke up the kitchen.
    This recipe was super easy and was so delicious. The bacon was so sweet and rich and the perfect crispness. Just be sure to cover your entire cookie sheet with aluminum foil. It is hard to scrub off when washing. :)
    I'm sorry, this recipe was a loser. I followed it to the T, but I did shorten the cooking time to 15 minutes and it still came out like charcoal! Way too burned to even attempt to eat. And my oven had been calibrated last month so I'm thinking maybe reduce the temp and forget the mustard. I'll not even try this again, however.
    Very easy and very good
    I made this bacon with pancakes and it was sinfully delicious. I enjoyed each piece and longed for more. It is certainly very rich and would be excellent for a brunch or holiday breakfasts! Thanks Katie!
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