Candied bacon hits the proverbial sweet spot

After discovering piloncillo – those dark artisanal cones of unprocessed sugar – my mind exploded with the culinary possibilities of its smoky, earthy, caramely, and multidimensional flavor. Adding sugar to bacon may just sound wrong, but trust me, you have to try this.Candied bacon is great on its own, but try serving it with pancakes, over dulce de leche ice cream, on a fresh green salad, or as a tasty garnish for roasted duck breast.

Now, I don't recommend anyone eat this on an even remotely regular basis. Your heart is working hard enough as it is. But it’s a real conversation starter to serve to people at parties or special dinner guests. And for those of you thinking this can't possibly be good, just remember how yummy it is at breakfast when the maple syrup gets on your bacon.

Candied Bacon

Serves: 10 - 12 pieces. Prep time: 20-25 minutes

250 grams thickly sliced bacon (about ½ lb.)
½ cup grated piloncillo, firmly packed

There are two methods for preparing candied bacon, each with its benefits and drawbacks:

Method 1 (and the method I prefer for ease of cleanup)

Preparation:
Cook bacon in skillet over medium heat until just starting to get some color, but still limp, about 3 min. per side. Remove from skillet; drain on paper towels. Pour out all excess fat from skillet. Reduce heat to medium-low.

Return bacon to skillet and sprinkle with piloncillo. Continue to cook the bacon, turning occasionally until the sugar dissolves and caramelizes and the bacon turns crisp, about 10 minutes. Watch bacon closely and further reduce heat if necessary, because the line between caramelized sugar and burned sugar is a pretty thin one.

When bacon is done (it will look dark and lacquered), transfer to paper or a brown paper bag to drain and cool. Do not use paper towels because they will stick to the bacon. When cooled enough for sugar to harden, serve.

Method 2 (harder to clean up, but makes for a prettier finshed product)

Preparation: Preheat oven to 175°C (350°F). Line a cookie sheet with foil and place an oiled baking rack on top.

Separate slices of bacon and toss in a bowl with the piloncillo until the bacon is well coated. Place bacon on the oiled baking rack. Bake for 15-20 minutes, until crispy and the sugar is melted. Watch closely after 10 minutes or so.

Remove from oven and let cool until sugar has hardened. To prevent sticking, nudge bacon around a little with tongs while it cools. Serve.

Jennifer Swarts writes the popular Mazatlan blog, MeXscape. Visit www.mexscape.net to find more recipes that celebrate the unique and fresh ingredients available in Mazatlan.