To prepare it, I cut a pound of applewood smoked bacon into bits, placed it in a cold non-stick pan, turned up the heat to medium, and sauteed until it was just barely shy of totally done. (This is how I always cook bacon if I don't need full strips.)
Then I placed the bits on a baking sheet that I'd covered in foil and brushed the reduced glaze all over. Then I sprinkled brown sugar all over and baked for maybe 10 minutes or so until it looked completely done.
I used maybe half the glaze and like a tablespoon of sprinkling sugar. I used the rest of the glaze in another dish. I'll tell you about that another time.
I used the candied bacon bits to top deviled eggs, and put the rest out in a bowl on their own. (We still have some left and I can't wait to use them in a salad!)
I love deviled eggs. And the saltysmokeysweet bacon bits on top put them over the edge. Also, instead of paprika, I dust my eggs with a tiny bit of cayenne. Really wakes them up. If I had fresh dill, I think a bit of that as garnish would have made these pretty much perfect.
In conclusion, MAKE THIS BACON! You'll probably score. Yes, it's THAT good.
