Even when I’m not making this recipe, I always cook bacon in the oven. It’s contained so there are no splatters of bacon fat to clean off my range or counters. For those who do not like spicy, the bacon is equally delicious without the cayenne. Or if you’re looking to add to bacon’s smoky flavor, you can include a pimentón de la vera,, which is a Spanish smoked paprika.
1 pound of bacon
1 teaspoon Dijon mustard
3 tablespoons light brown sugar
1/8 teaspoon cayenne pepper
Preheat the oven to 400 degrees F. Line two half sheet pan with tin foil. If you like your bacon extra crispy, place an ovenproof cooling rack over the foil on the sheet pans. Lay the bacon on the sheet pan, or the rack, so the pieces are spaced. Brush the Dijon onto the bacon slices. Mix the brown sugar and cayenne together and sprinkle over the bacon. Bake in the top third of the oven for about 20-25 minutes.