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To make this old Southern candy, simply slice the bacon into half-inch strips and dredge on both sides in brown sugar.
There’s two ways to bake it in your preheated oven set at 350 degrees.
The first way – and I wish I knew who invented this so I could give credit where credit is due – is to crumple up some aluminum foil, then about halfway uncrumple it and lay it on a baking sheet.
The hills and hollows of the crumpled foil will allow you to bake the bacon so the grease will run off.
The second way is to leave the slices of bacon full length and drape them over the rack in your oven.
Then, put a pan of water below the bacon to catch the grease so there won’t be any flame-ups. It’s hard to clean up the rack, though.
Bake until the bacon is crisp, then allow to cool and harden; serve at room temperature.
Options: After dredging or packing on the brown sugar, you can press in some chopped pecans before baking. You can add a couple of tablespoons of dry barbecue rub to the brown sugar, for a different taste.