Recipe of the Month

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Alpine Bacon

Recipe Type: Breakfast, Meat-Lover

Yield: 12+

Cook Time: 40 minutes

Prep Time: 5 minutes

Total Time: 45 minutes

This recipe is great for one person, a crowd, and everything in between. You’ll have leftover sugar and spice mix, which stores well in an airtight container on your spice rack. Just use what you need and save the rest for the next time!


Ingredients

2 slices of thick-cut bacon per person

½ cup brown sugar, tightly packed

2 tsp chili powder

1 tsp cayenne pepper

Instructions

  1. Preheat oven to 375°.
  2. Line a baking sheet with foil and place a rack on the foil.
  3. Place as many pieces of bacon on the rack as desired. Do not overlap the bacon, so depending on the number of servings you may need 2 pans.
  4. Place the bacon in the oven and bake for 20 minutes.
  5. While the bacon is cooking, mix the sugar, chili pepper, and cayenne pepper with a fork, breaking up any clumps.
  6. Remove the pan from the oven and, using a small spoon, evenly sprinkle the sugar/spice mixture on each piece of bacon.
  7. Return the bacon to the oven and cook for an additional 15 to 20 minutes.
  8. The bacon is cooked sufficiently when the sugar mixture has melted and is bubbling. The goal is to have it caramelize but not burn. It should take on a dark-brown coloring and no longer be shiny.

Tips & Notes

  • Only use thick-cut bacon, as it will take time for the sugar to caramelize and regular bacon won’t hold up.
  • You can vary the oven temperature to correspond with other foods that need to be cooked in the oven. For example, our Egg Roulade is baked twice for 20 minutes each time (first at 350° and then at 400°) and the Alpine Bacon cooks up perfectly at these temperatures. JUST BE SURE TO WATCH THE BACON TO MAKE SURE IT DOESN’T OVERCOOK/BURN.
  • Make in Advance – Bake the bacon for the first 20 minutes, then cool enough to touch. Place the bacon on paper towels, roll the paper towels up, place them in a plastic storage bag, and store in the fridge. When ready to use, bring the bacon to room temperature, place on a rack over a foil-lined pan, and proceed with step #6.