At our deli, customers will often order a few slabs of this to go. It’s so delicious I’m guessing they eat it before they make it home. The caramelization and salty-sweet goodness of double-smoked bacon is simply the perfect bite.
4 slices thick-cut double-smoked bacon, about 1 centimeter thick
Put brown sugar in a small saucepan, add 1/4 cup water and heat over medium heat. Cook 45 seconds, until sugar has dissolved and large simmering bubbles form. Turn off heat and allow the mixture to cool.
In a separate frying pan over high heat, sear bacon for one minute. Flip over and cook for another minute, until the edges turn crispy. Cook for another three to four minutes, then pour in the sugar mixture and coat both sides. Turn off heat to prevent the mixture from burning. (Alternatively, the brown sugar mixture can be brushed onto the bacon and baked in a 400ºF oven for 10 to 12 minutes. Bake until bacon has reached desired crispiness.) Cool down slightly, then serve.