The first time I tried candied bacon was in Charlotte, NC and I have to admit it didn’t sound great at the time. But the moment it touched my lips, it was heavenly. I decided to create my own version which is very simple to make and decadent to consume. I recommend serving this with deviled eggs as an appetizer. You can also put them on burgers, chop them up for salads, or make an amazing sandwich with them. You can also change up the recipe and add a sprinkle of cayenne pepper at the end for a sweet & spicy taste.
1 pound thick cut bacon (the thicker the better)
1/4 cup dark rum (I recommend Bacardi 8, the better the rum, the better the end result)
1/3 cup brown sugar
Cover a baking sheet with tin foil and lay bacon flat over that. Pour rum over the bacon evenly and then rub it into the bacon. Flip bacon over so that the rum coats both sides. Sprinkle half of the brown sugar over the bacon and rub into it similar to what you would do to a dry rub for grilling. Flip bacon over and repeat this process. If you need more brown sugar, go ahead and use it. You want the bacon to be coated.
Heat oven to 350 degrees, let the bacon marinate while the oven preheats. Bake for approximately 30-40 minutes. Don’t go by time on this process, but more by visual appearance. Depending on how you like your bacon cooked it will need to be pulled out quicker for soft bacon or left in longer for crispy. I recommend a dark color that you can still see the marbled meat, so it’s cooked well but not hard.
After cooking, pull from oven and move to parchment paper to cool.