Beth Dooley, James Beard Award-winning author and Wilderness Inquiry trip leader, shares her recipe for a tasty dish, on the trail or at home.
Serves 4 to 6
Notes: Keeping the flame low prevents the sugar from burning. It’s great right out of the pan, no doubt, but even better crumbled into oatmeal or over pancakes. Leftovers (if there are any) make a great trail snack.
– 1 pound thick cut bacon (needs to be thick cut)
– ½ pound packed brown sugar
Cook the bacon in a large skillet set over medium-low heat until it begins to turn golden, but not completely cooked through. Remove and pour off the excess fat. Lightly coat both sides of the slices with the brown sugar and set back over the flame to cook until golden and crisp. (Watch as it will burn quickly), about 5 to 7 more minutes.
This is a great option to try next time you’re out on trail!
Join Beth Dooley on a trip to taste your way through the Apostle Islands!
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