Candied Cayenne Bacon



  • 1 lb. (about 12 rashers) thick-cut bacon
  • ¾ cup T-Sugars Belgian Cassonade Sugar, firmly packed
  • ¼ tsp cayenne pepper


Preheat oven to 425°F (220°C).

Mix T-Sugars Belgian Cassonade Sugar and cayenne in a large, shallow bowl. Press slices of bacon into sugar mixture until thickly coated on both sides.

Cover a jelly roll pan or baking dish with foil (pan must have sides to catch bacon fat). Place a wire rack in pan and spray rack with non-stick cooking spray. Arrange slices of bacon atop rack and bake for 15-20 minutes or until crispy. Watch bacon carefully as sugar will burn easily.