Candied Bacon

1/2 cup firmly-packed brown sugar

1 tablespoon honey mustard

1 tablespoon red pepper jelly

1 pound thick-cut apple smoked bacon

In a small bowl mix together the mustard and jelly. Slowly stir in sugar.

In a large frying pan over medium-high heat, slowly cook bacon until bacon is lightly browned on edges but still flexible, turning over once, approximately 5 to 6 minutes total per batch (you'll probably have to do this in batches); drain the fat each time.

I save all the bacon drippings for later use, Remove cooked bacon from the frying pan and place onto paper towels to soak up excess fat.

After draining fat from the frying pan, reduce heat to low and place all the cooked bacon back into frying pan. Drizzle brown sugar mixture over bacon, tossing with tongs or a fork to coat.

Sugar melts very slowly and burns easily; remove and return to heat if necessary after sugar begins to caramelize. I like to cook slowly for at least three minutes to make sure bacon is cooked to a better firmness Remove from heat and transfer onto a wire rack or a serving platter.

Be sure not to leave any two touching together while cooling or they become one.