Nothing is quicker than makin’ bacon candy, and nothing tastes as smoky and sweet. (RECIPE)
EASY & DELISH | Over the holidays, I had the good fortune to enjoy handcrafted confections from our top local candy makers—Thomas Haas, Chocolate Arts and Beta 5 included—and while all of this candy was a pleasure for my buds, none of it was remotely as memorable or addictive as the sweet bacon treats made by my dear friend Teresa Syrnyk.
Teresa arrived for dinner at our house a few nights before Christmas with a handmade parchment paper cone filled with bacon candy, which I have to admit didn’t sound all that appetizing at first—but then, OMG! I tried it. If you haven’t tasted bacon candy before, you’re in for a kick; if you’ve tried it but never cooked any for yourself, you have no idea how quick and easy making it can be.
Teresa Syrnyk’s Bacon Candy
5 slices bacon (Syrnyk uses President’s Choice thick-cut double-smoked traditional)
1/4 cup brown sugar
3/4 tsp ancho chili powder (Syrnyk got hers at South China Seas Trading Co.)
2 pinches cayenne pepper
Preheat the oven to 205C (400F). In a small bowl, mix together brown sugar, ancho chili and cayenne pepper. Place bacon strips on foil-lined baking sheet and sprinkle sugar mixture on top. Place bacon in the oven and bake until wrinkled and just starting to crisp. Remove bacon from the oven and set on a rack placed over the foil. Slice with kitchen scissors while still warm. Bacon candy can be stored at room temperature for a few days, though I doubt it will last that long.— C. Rule
Photos: C. Rule