Keyword: bacon, bacon candy, brown sugar, sriracha, valerie bertinelli
Servings: 10
Author: Valerie Bertinelli
Ingredients
¼cupSriracha chili sauce
¼cuppacked light brown sugar
10thick-cut bacon slices, each cut into 4 pieces
1½tablespoonstoasted sesame seeds
1½tablespoonsblack sesame seeds
Instructions
Preheat the oven to 325°F. Stir together the Sriracha and brown sugar in a medium bowl; add the bacon pieces, and toss to coat. Set aside.
Line a large rimmed baking sheet with aluminum foil; place a wire rack over the foil. Spray the rack liberally with cooking spray. Place the bacon pieces in a single layer on the rack.
Bake the bacon until almost crisp, about 45 minutes. During the last 5 minutes, sprinkle the bacon evenly with the toasted sesame seeds and black sesame seeds.
Remove from the oven, and cool for 5 to 8 minutes, moving the bacon pieces slightly on the rack every 2 minutes to prevent sticking. (The bacon will crisp more as it cools.)