We love bacon in our home. My middle son could eat a pound of it all by himself. And recently I told you about my favorite salad from at local pizza place that uses glazed bacon as a highlight in it’s signature salad. Since joining Weight Watchers I have been trying to eat at home and that means giving up that favorite salad. And how I missed it so. That glazed bacon made the coal fire salad a one of a kind. So I decided to try my hand at making it at home.
I tried two different methods, the first was pan fried while the second batch was baked and glazed in the oven. Although they used the same ingredients each came out very different from the other and each has it’s own merits. The fried bacon was crispier but curled in the pan. The oven baked was flat and had a fantastic flavor, but yielded a softer slice. Personally I liked them both but for convenience sake I think I would stick with the pan fried.
- 1 lb bacon
- ⅓ cup brown sugar
- black pepper to taste
- Frying Method
- Place bacon in a single layer in a frying pan, cast iron preferred, and cook until bacon almost reaches desired doneness.
- Sprinkle bacon with brown sugar and pepper.
- Flip over and allow to caramelize, but DO NOT burn.
- Remove from pan and let it cool for a moment, then serve.
- Oven Method
- Preheat oven to 400 degrees.
- Using a broiler pan, line bottom of pan with aluminum foil for easier clean up.
- Place top pan over bottom pan and arrange bacon in single layer over grates.
- Sprinkle with brown sugar and pepper.
- Bake for 15 to 19 minutes, checking for doneness.
- Allow to cool and then serve.