There are so many reasons to travel to Napa Valley wine country: 400 wineries for tours and tastings, Michelin-starred restaurants, stunning hillscapes—the list goes on. But the bacon at our restaurant Harvest Table should top the list. Strips of double-cut bacon are tossed in sugar, pepper, and cayenne spice for a sweet and spicy kick in the morning. I can't take credit for this bacon recipe, as it belongs to our longtime breakfast server Hector. We offer it every other day at the complimentary wine country breakfast we host at Harvest Inn by Charlie Palmer, alternating with chicken sausage, and it gets more compliments and comments than anything else on the menu.
1 pound double-cut bacon
3 ½ cups sugar in the raw
¼ cup ground pepper
1 teaspoon ground cayenne
How to Make It
Mix together all spices in a bowl.
Lay parchment paper on a half-sheet pan. Place bacon on the parchment paper. Dust with the spice and sugar mixture.
Cook at 350°F until the bacon is crisp, about 10 minutes.
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