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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Ingredients:
1/2 pound bacon slices (10 slices) |
1/2 cup demerara sugar |
Directions:
1. Cook bacon in 2 batches in a 12-inch heavy skillet over moderate heat, turning over once, until bacon is lightly browned on edges but still flexible, 5 to 6 minutes total per batch. Transfer bacon as cooked to paper towels to drain.
2. Pour off fat from skillet and arrange bacon in skillet in 1 layer. Sprinkle Demerara sugar over bacon and cook over low heat, turning occasionally with tongs, until sugar is dissolved, caramelized (sugar melts very slowly and burns easily; reduce heat if necessary after sugar begins to caramelize), and coats bacon, 8 to 10 minutes. (Bacon will be dark and look lacquered.) Transfer bacon with tongs to brown paper to cool.
3. Cooks' notes: ·Don't be tempted to transfer bacon to paper towels to drain — the sugar will make the bacon stick to them. ·Bacon can be made 1 day ahead and kept in an airtight container at room temperature, but it will become less crisp. ·Before cleaning skillet, add a few inches of water to it, then add tongs and boil to dissolve hardened sugar from pan and tongs.
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