蜜糖培根

Name: 蜜糖培根
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 lb 厚切培根; 0.5 cup 浅红糖 压实; 1 tsp 黑胡椒 现磨; 0.5 tsp 辣椒粉; 1 tsp 第戎芥末

开胃菜30 分钟6 份简单

关于此食谱

甜蜜、粘稠且无法抗拒的酥脆——蜜糖培根是那些能将平凡食材转化为真正非凡佳肴的神奇食谱之一。厚切培根涂上红糖和少许黑胡椒，然后低温慢烤直到焦糖化成有光泽的琥珀色条带。它同样适合放在早午餐拼盘上、撒在沙拉上、夹在三明治里，或直接从烤架上享用。简单食材，傻瓜式方法，令人难忘的结果。

步骤说明

1
Preheat your oven to ![375°F]. Line a large rimmed baking sheet with aluminum foil (this makes cleanup much easier), then place a wire rack on top and lightly spray the rack with cooking spray.
2
In a small mixing bowl, combine the light brown sugar, black pepper, and cayenne pepper (if using). If using Dijon mustard, mix it into the sugar mixture — it helps the coating cling and adds a subtle depth. Mix until combined.
3
Lay the bacon strips in a single layer on the prepared wire rack, making sure no strips overlap. Pat each strip dry with a paper towel first — this helps the sugar adhere better.
4
Sprinkle or press the light brown sugar mixture evenly over the top side of each bacon strip, using about 1–1½ teaspoons per strip. Press gently so it sticks.
5
Bake on the center rack for 20–25 minutes, until the sugar is deeply caramelized and the bacon looks lacquered and glossy. Check at the 20-minute mark — thinner bacon will finish faster. Do NOT flip the strips during baking.
6
Remove the pan from the oven. Let the bacon rest on the rack for 3–5 minutes — it will crisp up significantly as it cools. Do not move the strips to paper towels or a plate right away, as the caramel will stick and tear.
7
Once the caramel has set and the bacon is cool enough to handle, transfer to a serving plate or cutting board. Serve whole, or break into pieces for topping salads, burgers, or boards.

蜜糖培根

开胃菜30 分钟6 份简单

关于此食谱

步骤说明

1
Preheat your oven to ![375°F]. Line a large rimmed baking sheet with aluminum foil (this makes cleanup much easier), then place a wire rack on top and lightly spray the rack with cooking spray.
2
In a small mixing bowl, combine the light brown sugar, black pepper, and cayenne pepper (if using). If using Dijon mustard, mix it into the sugar mixture — it helps the coating cling and adds a subtle depth. Mix until combined.
3
Lay the bacon strips in a single layer on the prepared wire rack, making sure no strips overlap. Pat each strip dry with a paper towel first — this helps the sugar adhere better.
4
Sprinkle or press the light brown sugar mixture evenly over the top side of each bacon strip, using about 1–1½ teaspoons per strip. Press gently so it sticks.
5
Bake on the center rack for 20–25 minutes, until the sugar is deeply caramelized and the bacon looks lacquered and glossy. Check at the 20-minute mark — thinner bacon will finish faster. Do NOT flip the strips during baking.
6
Remove the pan from the oven. Let the bacon rest on the rack for 3–5 minutes — it will crisp up significantly as it cools. Do not move the strips to paper towels or a plate right away, as the caramel will stick and tear.
7
Once the caramel has set and the bacon is cool enough to handle, transfer to a serving plate or cutting board. Serve whole, or break into pieces for topping salads, burgers, or boards.