Caramelized bacon from Barefoot Contessa Foolproof: Recipes You Can Trust (page 31) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • amanda_ejt6ss on February 16, 2026

    Tastes good but it didn’t crisp up. I guess it needed way longer

  • averythingcooks on March 27, 2023

    Mixed feelings here. I did 2 trials before making for a party & I'm glad I did. 1st run out @ 30 min (max time given with instruction to be very brown but NOT burnt) & they did not crisp up at all. For trial 2, I started checking @ 35 min ...narrower pieces maybe done around 37 & some larger pieces were in for over 40. These ones did crisp up as promised when cooled. On party day, I started checking often at around 36 min, lifting each piece to peek underneath...very hands on with pieces coming out 1 or 2 at a time, the last coming out at 44 min. I cool them on parchment as the 1st round did stick a bit to the paper towel & I also cut each in 1/2 again for more bitesize pieces. Very tricky (at least for me) to time BUT WOW - my guests devoured them! Hard to know when/if I make these again but they really are a great sweet/salty treat with pre-dinner drinks.

  • anya_sf on February 02, 2019

    I cooked 12 oz bacon and there was enough topping for all of it, although it barely fit on one pan. I made it a few hours ahead. Baked about 35 minutes - topping was brown and bubbly, although the bacon remained chewy (perhaps it was too crowded) - would have preferred it crisper. I cut the slices into thirds, rather than halves, as an easier finger food. Amazingly awesome and addictive!

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