Candied rosemary bacon

Chefs Rod and Jeromie Hansen
The Painted Table, Fresno

Here is bacon elevated to star status: crunchy, sticky, smoky, herbaceous—and beautifully presented.

Ingredients

1/2 cup brown sugar
1/4 cup Dijon mustard
1/4 cup honey
1 1/2 tsp. chopped fresh rosemary
1 tsp. freshly ground black pepper
16 slices applewood smoked bacon
Fresh rosemary sprigs (optional)

Directions

In a medium bowl, stir together brown sugar, mustard, honey, chopped rosemary and pepper until smooth. Set aside.

Preheat oven to 325 degrees. Line a baking sheet with aluminum foil and place a greased baking rack over foil. For an interesting presentation and added flavor, thread bacon onto sprigs of fresh rosemary (as pictured; optional). Dip 1 slice of bacon at a time into sugar mixture, coating each side evenly. Place bacon on rack. Bake for 18 to 22 minutes or until desired crispness. Remove from rack immediately and place on platter to cool.

Serves 8 to 10