This simple recipe is perfect as a topper for salads, veggies or as a decadent indulgence. Be sure to line your baking pan; the drippings stick and burn. Substitute regular dried chile or add additional spices such as 1/2 tsp. dried Cumin and 1/2 tsp. dried Oregano for a more piquant taste.
9 Slices Thick Bacon
1/2 Cup lightly packed Brown Sugar
3 Tbsp. Dried Chipotle Powder
Toss chipotle chile powder and brown sugar in a bowl. Using a lined work surface (parchment paper or foil work great), lay out bacon with each strip touching so that there is no space between slices. Sprinkle half of the sugar mixture over bacon. Press sugar into the slices so more will stick.
Gently peel each slice away from the work surface, letting loose sugar fall back onto the lined area. Lay each slice, sugared-side down, onto a foil-lined cookie sheet topped with a cooling rack. Slices should be touching edges.
Shake leftover sugar from work surface back into bowl. Evenly sprinkle the second half of the sugar mixture over the top of the bacon. Gently press into slices.
Bake in a preheated 350ºF over for 20-30 minutes, until sugar is bubbling and fat on bacon is baked. Watch carefully starting at 15 minutes; the bacon will go from under-cooked to burned very quickly. Remove from oven and let completely cool. Remove and store with parchment lining between layers.