Candied Bacon

Hey.
See that up there?
It's candied bacon.

I can't stop eating it.

It's like I've done something wrong and against nature, and I'm being rewarded for it.

This concept is nothing new for fans of bacon or for adventurous cooks, but this is the first time I've attempted it. What you do is, you take half a pound of bacon and a bowl containing a cup or so of brown sugar. One at a time, you put the pieces of bacon into the bowl, and you press the brown sugar onto each side of the meat. (This is rather like trying to make a pancake out of moist sand at the beach, except in this case the sand is brown sugar, and it doesn't quite work because there's bacon in there somewhere.)

Then you place the strips of bacon side by side on a cooling rack, set the cooling rack on top of a cookie sheet, and put the whole thing in an oven preheated to 350 (fahrenheit) for around forty minutes. (Rotate halfway through cooking and keep an eye out for burnation.)

Take it out of the oven, pry it off the rack with a crow bar, and let it cool on wax paper. The result is rather like those sugared almonds you get at state fairs and such, but with more bacon-y goodness.

And, you know... It's BACON.
So you can't just let it sit around forever...