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Weekend Dish: Bacon candy

By Catherine Toth Fox • April 14, 2013 • Food, Weekend Dish

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Lately, I’ve been on a mission to find new potluck dishes.

I tend to make the same things — bruschetta, lumpia, any number of desserts, and this Mexican vegetarian dish with eggplant, corn and tomatoes that I’ve been obsessed with — and was desperate to come up with something different to take to parties.

So when I got invited to a potluck birthday get-together this weekend, I decided it was time to debut something new.

And that something new was bacon candy.

I knew it was going to be a controversial dish. I was going to a dinner party of folks who shop almost exclusively at farmer’s markets and at Whole Foods. They compost, recycle and ride their bikes to work. I wasn’t sure how they would feel about a platter — yes, a platter! — full of candied bacon.

Oh, it was a hit.

The platter was nearly licked clean by the time I left.

I found the recipe was browsing the December 2012 issue of Food & Wine. All the credit goes to Bronson van Wyck (@bronsonvanwyck), who came up with the recipe below.

It’s easy, it’s tasty, it’s a showstopper — and you can even make it ahead of time and store it at room temperature for later.

Meaning, it’s really the perfect potluck dish.

So bake away. You can thank me later.

Starts with bacon

Starts with bacon
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I followed the recipe and bought center cut bacon. But I did use about half a pack of regular bacon and it turned out fine. So use whatever you've got.

Bacon candy
Contributed by Bronson van Wyck in Food & Wine, December 2012

Ingredients:

1/2 cup packed light brown sugar
1 1/2 teaspoons chile powder
20 slices of thick-cut bacon (1 1/2 pounds)

Directions:

Preheat the oven to 400 degrees.

Line two rimmed baking sheets with foil.

In a small bowl, mix the brown sugar with the chile powder.

Arrange the bacon strips on the foil and coat the tops with the chile sugar. Bake for 20 to 25 minutes, until caramelized and almost crisp. Transfer the bacon to a rack set over a sheet of foil to cool completely. Great on salads, too.

baconbacon candyBronson van WyckFoodFood & Wine Magazinerecipesweekend dish
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About the Author

Catherine Toth Fox

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8 Comments

  • Reply M April 14, 2013 at 8:12 pm

    Hello Cat,

    I would like to try that out!

    • Reply Catherine Toth April 14, 2013 at 11:11 pm

      It’s AWESOME!

  • Reply David Jackson April 15, 2013 at 2:15 am

    That looks yummy.

  • Reply KAN April 15, 2013 at 5:13 am

    My other half says bacon is the candy of meats – this just makes it official. Thanks for sharing! Can’t wait to try it myself!

    • Reply Catherine Toth April 15, 2013 at 7:50 am

      Tell me how it turns out!

  • Reply rayboyjr April 15, 2013 at 8:46 am

    Hey Cat: … bacon has no lmits!!! … haha!!! … I’ve seen bacon ice cream and now this … sweet and salty and smokey … yes!!! … I’d like to try it someday …

    … now if someone could find a way to make this into a bacon chip (like a potato chip) … I once tried this chip that looked like bacon … but it was just bacon flavored … and it tasted more like Nibbits …

    • Reply Catherine Toth April 15, 2013 at 10:39 am

      Bacon chips sound like a great experiment. Hmm….

  • Reply tam April 17, 2013 at 10:27 am

    hey, what about the mexican eggplant, tomato & corn dish? that sounds interesting if you’ve been obsessed with it…..recipe, please???

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About Me

About Me
Born and raised on O‘ahu, Hawaiʻi, Catherine Toth Fox has been chronicling her adventures in her blog, The Cat Dish, for more than a decade. She worked as a newspaper reporter in Hawai‘i for 10 years and continues to freelance—in between teaching journalism, hitting the surf and eating everything in sight—for national and local print and online publications. She’s currently the editor of HAWAIʻI Magazine.

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