Martha's Brown Sugar-Glazed Bacon (With How-to-Video link)

Photo courtesy of Martha Stewart Living.

I am not a bacon frequenter, not because it's not delicious, but because I don't want to die young. But while I was browsing her site for a good frittata recipe, I also came across Martha Stewart's Brown Sugar-Glazed Bacon, and it looked so simple and tasty that I knew I wanted to try it. Besides, it was for a holiday and I try to allow myself a few indulgences on the holidays. This year my indulgences started about, oh, a month early with two meduim-sized bags of Cadbury's Mini Eggs. Those little buddies smell like an ice cream shop where they make their own waffle cones. (Like a Ben & Jerry's scoop shop.) Obscure, I know, but I swear it's true.

Back to bacon.

I'm giving you the recipe as well as a link to a how-to video where you'll learn how to keep your bacon from shrinking up! I know; I'm so generous. :) It's a bit long, so feel free to skip over the beginning and end sections that don't apply to the bacon. Watch the Brown Sugar-Glazed Bacon video.

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Brown Sugar-Glazed Bacon
recipe by Martha Stewart

Serves 8

Ingredients:

16 slices (about 1 pound) bacon

1 1/2 teaspoons ground pepper

1/3 cup firmly packed light-brown sugar

Directions:

Preheat oven to 350 degrees. Line two 10-by-15-inch rimmed baking sheets with parchment paper; place a wire rack on top of each sheet. Arrange bacon in a single layer on the two racks. Evenly sprinkle with pepper and sugar.

Bake until bacon is crisp and browned, rotating sheets halfway through, 30 to 35 minutes. Pat dry with paper towels.

Janna's Notes: If you're making the entire Easter Brunch menu, you'll notice that both the frittata and bacon need the oven. If you don't have a double oven, no worries! Both the frittata and the bacon need to be baked at 350 degrees, so they can share the oven. You may need to keep a closer eye on the oven and lengthen your baking time by a bit, but I suspect that in this case you won't have to do much adjusting since bacon is so thin.

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