Typically caramelized with brown sugar and spiced with black pepper, classic candied bacon, a.k.a. “pig candy,” gets a Southern flavor boost from heady bourbon and nutty pecans. This is one treat that’s a breakfast no-brainer, but a slice or two is guaranteed to elevate any burger or sandwich, too. Plus, it’s hard to imagine a tastier cocktail stirrer for your next brunch Bloody Mary.
Using regular cut (vs. thick-cut) bacon and jump-starting the cooking process by par-cooking the bacon in a cold oven while it preheats help to slowly render the fat for evenly cooked and crispy slices. Each slice needs just a thin coating of the glaze, so it melds with the rendered fat and caramelizes as the bacon crisps up to create a delicate candied layer. While the bourbon boosts the glaze’s flavor and sheen, the pecans add tasty texture for an end result that’s like a sweet, salty, rich, and nutty bacon brittle.
