I have a dirty little secret – I sometimes use bacon as a culinary weapon. One morning, when I needed my husband up and out of bed earlier than usual, I intentionally cooked some bacon to coax him from his deep slumber. It worked, of course, because there is nothing more enticing, more seductive, than the ravishing smell of bacon cooking. (I still believe my idea for “bacon cologne” is a good one.) But who wants to stand over the stove, getting popped with hot grease? Take a cue from busy restaurants and roast it in the oven. The slices stay flat and you can make a lot at a time. Bonus, the wire rack keeps the slices out of the rendered fat and helps crisp them up even more.
Here’s how to bring home the bacon without frying it up in a pan:
Preheat the oven to 400 degrees. Place a wire rack in a large rimmed baking sheet and arrange desired number of slices of bacon in a single layer. Bake until the bacon begins to brown, about 15 to 20 minutes (or more depending on the thickness of the bacon and how crispy you like your bacon).
Gild the lily! Make Sweet and Spicy Candied Bacon: During the last five minutes of cooking, carefully remove the pan from the oven and drizzle a little honey, maple syrup and/or brown sugar over each slice; season with a few grinds of pepper. Bake until the honey/syrup/sugar caramelizes and the bacon is golden brown, about 5 minutes more. Transfer the bacon to a paper towel-lined plate and tent with foil to keep warm.