Since last fall I've been wanting to try the NYTimes' sugared bacon and nut recipe. Finally got the ingredients and decided to bring a batch to a Sox Game 6 party. Long story short, my entire apt still smells like smokey char/burned sugar/bacon.
The nuts came out okay, not quite as browned as I would have liked and needing an extra dash of salt (I would have liked more pepper too) but still they were good and in the end munched quickly at the party.
Within 10minutes of cooking I started to smell the sugar carmelizing a bit too strongly. A peak in the oven showed much more liquid than I was expecting with a mix of bubbly of sugar and a lot(!) of bacon grease. A few minutes later the sugar was black and smoking. And a taste proved it not edible.
So, what did I do wrong? Bacon too fatty? (Would be surprised as it was supposed to be a leaner cut) I guess oven could have been too hot but it was cooking slow with the nuts. Otherwise, I can only think that maybe I'm missing a special instruction for getting the sugar on the bacon (I just sprinkled/rubbed it on both sides (and did have some that was likely just on the sheet ... but the entire tray was burned not just those patches)
Anyway, I still love the idea of this and would like to redeem myself if anyone can see where I might have gone wrong and wants to provide some guidance?!