So this morning I woke up with the grand idea of trying out the beer-candied bacon recipe.

It was great, and I suitably loved it, but I learned a few things along the way.

  • It’s not a “Saturday morning and I’m in the mood for yummy bacon for breakfast – now” recipe. It takes a while and has to cool for an hour before serving.
  • Rimmed baking sheets and wire racks aren’t just a nice idea – they’re pretty much mandatory.
  • The trusty round “baking sheet” my parents have probably had since before I was born, with its nice half- — no, quarter- — inch rim around it, is insufficient for this recipe, despite the fact that it was for every other recipe calling for a rimmed baking sheet.
  • If a recipe calls for a rimmed baking sheet and a wire rack to put on top of it, it’s very likely they really mean it.
  • I actually own a rimmed baking sheet; I inanely debated with my pre-coffee self this morning as to whether it was a) a baking sheet, and b) could actually go in the oven this morning; I even made myself go to Williams-Sonoma, where I’d initially bought it, to confirm that. It is a baking sheet and it can go in the oven, up to 500 degrees Fahrenheit.
  • I didn’t put enough beer in, which I only just realized as I started to type out the recipe. I left out the extra two tablespoons. /facepalm.

Now that I’ve learned these key lessons, I’ll just have to make it again, with my new wire racks, my old rimmed baking sheet, and a mental note on the extra two tablespoons beer. (Oh, darn – twist my arm.)

And now, without further ado, the recipe, courtesy of Laura at Tide and Thyme.

[recipe title=”Beer-Candied Bacon”]

  • 1 lb thick-cut, high quality bacon (I suggest Hempler’s.)
  • 1/2 cup brown sugar
  • 1/4 cup + 2 tbsp beer (I used a Sam Adams lager.)

Preheat oven to 400 degrees. Combine brown sugar and beer in a small bowl, whisking well to form a thin syrup. Set aside.

Line a rimmed baking sheet with aluminum foil. Place a wire cooling rack on top. Place the pieces of bacon on top of the rack, overlapping if necessary. (But minimize the overlapping. I didn’t, due to laziness and a small pseudo-baking sheet, and it really would have turned out better if I had.) Place in oven and cook for 10 minutes.

Remove from oven and brush one side of the bacon with the beer syrup. Flip, and coat the other side with the syrup as well. Return to oven and cook for 10 minutes. Remove from oven, and repeat process another time or two more, until bacon is crispy and browned, and you’ve used all the glaze.

Cool on wire rack for at least 1 hour before serving.


Beer-candied bacon