Pumpkin Spice Candied Bacon
INGREDIENTS
- 1 package Coleman Natural Hickory Smoked Bacon
- ¼ cup firmly packed brown sugar
- 1 ½ teaspoons pumpkin pie spice
INSTRUCTIONS
1 Preheat the oven to 375. Line a rimmed baking sheet with foil and place an oven-proof raised rack on top.
2 Lay the bacon slices on the rack perpendicular to the grid so they don’t fall through. They can be touching, but not overlapping.
3 In a small bowl, mix the brown sugar and pumpkin pie spice until well combined. Sprinkle about a teaspoon on each bacon slice and then, using your fingers, spread it evenly to the edge of each slice.
4 Place the pan in the oven and bake for 15 minutes. Take the pan from the oven and using tongs, flip each piece of bacon over. Sprinkle a little more of the sugar and spice over the top of each slice. Return to the oven for another 10 minutes or until the bacon is dark and well done.
5 Remove from the oven and allow to cool on the rack for 5 minutes, then transfer to another pan lined with parchment. As the bacon continues to cool, it will become crispy. At that point, you can serve it, crumble, or chop it, depending on how you’re planning to serve it.
6 If you need to store it, place it in a covered dish and refrigerate for up to three days. You can warm it up in a pan on the stove if you need to.
