·Don't be tempted to transfer bacon to paper towels to drain — the sugar will make the bacon stick to them.
·Bacon can be made 1 day ahead and kept in an airtight container at room temperature, but it will become less crisp.
·Before cleaning skillet, add a few inches of water to it, then add tongs and boil to dissolve hardened sugar from pan and tongs.
Recipe information
Total Time
30 min
Yield
Makes 10 slices
Ingredients
Special Equipment
Preparation
Step 1
Cook bacon in 2 batches in a 12-inch heavy skillet over moderate heat, turning over once, until bacon is lightly browned on edges but still flexible, 5 to 6 minutes total per batch. Transfer bacon as cooked to paper towels to drain.
Step 2
Pour off fat from skillet and arrange bacon in skillet in 1 layer. Sprinkle Demerara sugar over bacon and cook over low heat, turning occasionally with tongs, until sugar is dissolved, caramelized (sugar melts very slowly and burns easily; reduce heat if necessary after sugar begins to caramelize), and coats bacon, 8 to 10 minutes. (Bacon will be dark and look lacquered.) Transfer bacon with tongs to brown paper to cool.
