Brown Sugar Bacon

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Brown Sugar Bacon Brown Sugar Bacon

54321 Based on 6 Reviews

Servings: 2 to 4 servings
Prep Time: 5 min
Cook Time: 20 min
Difficulty: Easy

Ingredients Add to grocery list

1/4 cup firmly packed brown sugar
2 teaspoons chili powder
8 slices thick-cut bacon

Directions

Preheat oven to 400 degrees F.

Line a rimmed baking sheet with aluminum foil. Set a cooling rack inside the prepared pan and set aside.

In a shallow dish, combine the brown sugar and chili powder. Dredge the bacon slices in the brown sugar mixture and arrange the bacon on the rack. Bake in the preheated oven until crisp, about 20 minutes. Transfer to a serving plate and serve.

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Reader Comments:

54321

Yummy!!!! I love Paula Deen !! I have all of her cookbooks there wonderful T Y !!!! Miss Paula

By robin wall on January 23, 2013

54321

Ok, so i didnt have the chilli powder so i only used brown sugar, and had normal slices of bacon which only took 12 mins in my oven but it was the sweetest best bacon i have ever had. My husband made it first and well with the normal bacon he over cooked it and burnt it bad but i adjusted it and it turned out really great. Having BLTS tonight with it:)

By Katelynn Ralston on August 30, 2012

54321

I made this with a souffle omelette with a fruit compote and Paula's smashed potato cakes. It was a great combination!!! The balance of sweet and savory was just right.

By HollyWalker on June 08, 2011

54321

Made this w ricotta and lemon infused pancakes. So easy and good. I only had chipotle chili powder but it was still yummy.

By Anonymous on May 08, 2011

54321

i like bacon. just like. but i LOOOOOVED this bacon. I loved the chili powder- it definitely added to the flavor. I didn't find it too sweet- thought it was just right. I was full but I kept eating more, which is always a good sign!

By Anonymous on November 02, 2010

54321

Sweet, spicy, salty and decadent. The hit of my brunch, Paula! Thanks. This bacon would be best paired with savory foods- it was almost too sweet for French Toast with maple syrup... almost.

By Anonymous on November 29, 2009

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