Yield 5 Servings
Prep Time 5 Minutes
Total Time 50 Minutes
- 10 slices thick cut bacon (about ⅛ inch thick)
- 1 tsp ancho chili powder
- ½ tsp cayenne pepper
- ¼ tsp fresh cracked black pepper
- ½ tsp crushed red pepper flakes
- 4 Tbsp Nate’s 100% Pure Honey
Pre-heat oven to 350°F.
Line a baking sheet with foil and place an oven-safe wire rack on top. Lay bacon strips on the wire rack making sure they do not overlap. Place pan in the oven for 25 minutes.
Meanwhile, in a small bowl combined chili powder, cayenne, black pepper, crushed red pepper flakes and honey. Mix until well combined.
After 25 minutes, remove pan from the oven and carefully flip the bacon using a fork. Then using a pastry brush, apply honey mixture to every strip of bacon until it is all used. Place the pan back in the oven for another 20 minutes. If you like it extra crispy leave in a few more minutes, but keep an eye on it so it doesn’t burn.
Remove bacon from oven and immediately transfer each strip of bacon on to parchment paper until fully cool. It will get more stiff as it cools. Enjoy.
It can be stored in an airtight container at room temperature for up to 1 day or in fridge for up to 3 days.
*Depending on brand of bacon, cook time may vary, once bacon begins to appear cooked keep checking it every 1-2 minutes to make sure it is not burning