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Credit: Max Bonacci, Chef, The Linkery, San Diego
The National Culinary Review, June 2010
4 oz. medium-thick-sliced bacon
2 cups sugar
½ cup water
Method: Cook bacon, rendering out most fat until just crispy. Pat dry to soak up excess fat. Set aside. Boil sugar and water until color of light honey. Remove from heat; cool 1-2 minutes, until bubbles have subsided. Quickly dip bacon in sugar; place on Silpat-lined pan to cool.
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