Snoop Dogg Billionaire Bacon (Print view)

Thick bacon coated in spiced sugar, baked to crispy caramelized perfection with a hint of smoky heat.

# List of Ingredients:

→ Bacon

01 - 8 slices extra-thick cut bacon

→ Brown Sugar Coating

02 - 1/2 cup packed light brown sugar
03 - 1/2 teaspoon cracked black pepper
04 - 1/4 teaspoon cayenne pepper (optional)
05 - 1/2 teaspoon smoked paprika (optional)

# Step-by-Step Directions:

01 - Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil and place a wire rack on top.
02 - Place the bacon slices in a single layer on the wire rack, ensuring space between each slice.
03 - In a small bowl, combine light brown sugar, cracked black pepper, cayenne pepper, and smoked paprika.
04 - Evenly sprinkle the brown sugar mixture over both sides of each bacon slice, pressing lightly to adhere.
05 - Bake for 30 to 35 minutes, rotating the pan halfway through, until bacon is deeply caramelized and crisp.
06 - Remove from the oven and cool on the rack for 5 minutes to allow crisping to finish.
07 - Serve the bacon warm or at room temperature.

# Expert Suggestions:

01 -
  • It transforms basic bacon into restaurant-quality decadence with just a handful of pantry staples.
  • The caramelized coating shatters when you bite it, giving you sweet crunch and savory smoke all at once.
  • It's the kind of thing people remember eating at your place, not just another bacon strip.
02 -
  • Oven temperature matters—too low and the sugar melts without caramelizing; too high and it burns while the bacon stays chewy.
  • Rotating the pan halfway through is the difference between strips that cook evenly and some that are deep brown while others are barely golden.
  • Don't skip the cooling time; that last few minutes of rest is when the coating goes from soft to that satisfying crackle.
03 -
  • Use a wire rack elevated above the pan so air can circulate all around each strip—this is the single biggest factor in even, crispy results.
  • Don't be tempted to skip rotating the pan halfway through; ovens have hot spots, and rotation ensures no strip ends up overcooked while others lag behind.
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