southernlady
New Member
Pig Candy 101
You must have proper pans to make it or your screwed
The bacon must be elevated so the grease and excess melted sugar can drip down off the bacon so it gets crispy. I use both a broiler pan covered in foil (both pieces) with holes pokes in the slits and the second is a jelly roll pan ... with a cookie cooling rack over it.
Heat oven to 350
Pig Candy .... 2 ingredients!
Bacon (thick or thin depending on your preference)
Brown Sugar (I use light but many use dark ... and I've heard people use brown sugar splenda too)
Dredge bacon to coat as best as you can.
Lay bacon next to each other on the prepared pans.
You can sprinkle a little extra sugar on if you want .... or sprinkle a little cayenne pepper if you like Sweet Salty and Hot
Bake at 350 for 25 mins or so. You can decide when to take it out. I enjoy it out earlier ... it doesn't get as crispy and the sugar stays a little "sticky" .... AND ... I enjoy leaving it in long ... watching it doesn't burn though which produces a crunchy bacon and the sugar hardens once cooled to a crackle candy caramelized around wonderful bacon goodness
Plan on making a bunch because you will be eating it warm
You must have proper pans to make it or your screwed
The bacon must be elevated so the grease and excess melted sugar can drip down off the bacon so it gets crispy. I use both a broiler pan covered in foil (both pieces) with holes pokes in the slits and the second is a jelly roll pan ... with a cookie cooling rack over it.Heat oven to 350
Pig Candy .... 2 ingredients!
Bacon (thick or thin depending on your preference)
Brown Sugar (I use light but many use dark ... and I've heard people use brown sugar splenda too)
Dredge bacon to coat as best as you can.
Lay bacon next to each other on the prepared pans.
You can sprinkle a little extra sugar on if you want .... or sprinkle a little cayenne pepper if you like Sweet Salty and Hot
Bake at 350 for 25 mins or so. You can decide when to take it out. I enjoy it out earlier ... it doesn't get as crispy and the sugar stays a little "sticky" .... AND ... I enjoy leaving it in long ... watching it doesn't burn though which produces a crunchy bacon and the sugar hardens once cooled to a crackle candy caramelized around wonderful bacon goodness
Plan on making a bunch because you will be eating it warm
