1 cup Sugar, brown, light
2 t. Cumin seed, ground
2 t. Coriander, ground
20 slices Bacon, thick sliced
4 T. Chili powder
2 t. Cumin seed
1/2 t. Cayenne pepper
Place an oven rack in the center of the oven and preheat oven to 400 degrees.
Line two rimmed 15"x11" baking pans with foil. Place a cooling rack on the foil
In a small bowl, combine the sugar, chili powder, ground cumin, cumin seeds,
coriander and cayenne. Spread some of the mixture out on a piece of wax paper
and form into a 12-inch square. Lay the bacon on in strips and press down to
coat heavily. Lay strips, barely touching, on the racks over the foil.
Bake one batch at a time for 12 minutes. Turn the bacon over with tongs and
continue baking for another 10 minutes, until the bacon looks deep brown, but
not burned. Remove from the oven and immediately move the strips to a plate
covered with paper towels. Do the same with the other pan of bacon. Keep the
bacon in a warm oven until used. If not removed from the racks soon, the bacon
will stick to the rack.