Bacon strips smothered with brown sugar and spiced rum, candied to a perfect gooeyness yet still keeping the crunchy crackle of the bacon.

Serve with pancakes for breakfast, snipped into a salad at lunch, or simply nibble along with a cold beer.

  • 184g Helen Brownings’s Streaky Bacon
  • 4tsp Spiced Rum
  • 2 tbsp soft dark brown sugar

Time: 40 minutes

Preheat the oven to 170C / 350F. Line a large rimmed baking sheet with parchment paper or a silicone bake sheet.

Arrange the bacon on the sheet in a single layer.

In a small bowl, whisk the spiced rum and sugar together. Baste the top of each piece of bacon liberally with the rum-sugar mix, reserving 2 tbsp. Bake for 15 minutes, flip, baste again with the remaining mixture, cooking until richly brown and crispy.

Transfer to a plate to cool and harden. Keeps for 3 weeks in the fridge .. but unlikely to last that long!