Transcript
Hey, folks. It’s Adrian here, and what we’re going to do right now is we’re going to make candied bacon. Now, something like this is perfect for an appetizer or even a dessert. The reason why it’s candied is because of the cinnamon and the brown sugar. The brown sugar is going to act as your syrup, and it’s going to coat the bacon as it’s frying, and the cinnamon is going to give it an extra bit of “uumph”, a little extra flavor, to go with the salt and the smoke that comes with the bacon.
We’re going to first, what I like to call, dry rub a couple pieces of bacon with the brown sugar. Clean hands, as always. Alright? We’re really going to get in there and really rub it in. Okay? Don’t be shy with your bacon. Bacon is your friend, trust me. We want to get both sides of the bacon coated in the brown sugar, okay? Rub it in there nice. Excellent. Now we’ve got our bacon coated. What we’re going to do now is get it ready in the pan. Let’s drop one in. Listen to that sizzle, oh boy. Now we’re cooking. As they say, now we’re cooking with gas. Okay. Got another one. One of the first things you can smell is that brown sugar mixing with the pork. It’s really, really amazing how the two flavors meld together so nicely. Now, what you’re going to notice is that it’s turning into like a syrup, as you can see. Alright?
What we’re going to do is we’re going to grab our tongs. We’re going to do one flip. Look at that color. Oh my goodness. Swirl it around the pan just a little bit, just to make sure we got all that brown sugar in there. Alright? Alright, now, what we’re going to do is, gently, a pinch of cinnamon. Okay? Alright. Now, one of the things that you want to be careful of is, with sugar, whether it’s brown, granulated, whatever the case may be, you don’t want to go too high. Sugar does burn, okay? Let’s be a little sensible with our heat, okay?
Here we are, with candied bacon. This is the finished product. Look at that color. You can really tell that the brown sugar and the cinnamon really melded together with the bacon. Got a nice syrupy texture to it, and I know this is going to taste phenomenal.
What we’re going to do now is, like what we do with all bacon, we’re going to get our plate, and our paper, paper towel, and our tong, there we go, there we go, alright, and another, and one more. Three is the magic number. Here we go. Candied bacon. Enjoy.
