Ingredients

• 1 cup Mariani California Raisins (160 g)
• 1 cup water (240 ml)
• ½ cup packed brown sugar (100 g)
• 1 cinnamon stick
• ½ tsp freshly cracked black pepper, plus more to finish
• Pinch kosher salt
• 12 thick-cut bacon slices (12–16 oz / 340–454 g)
• 1 tsp finely grated orange zest, optional
• Pinch red pepper flakes, optional

Instructions

• 1. Set oven to 400°F (200°C). Line a sheet pan with foil and fit with a wire rack.
• 2. In a small saucepan, combine raisins, water, brown sugar, cinnamon stick, pepper, and salt. Simmer 3–4 minutes, remove from heat, cover 5 minutes. Discard the cinnamon. Blend the mixture until smooth, then return to the pan and simmer 2–3 minutes more, until syrupy. Stir in orange zest/red pepper flakes if using.
• 3. Arrange bacon on the rack. Bake 12–14 minutes until the fat renders and slices just begin to color.
• 4. Flip the bacon and brush generously with the raisin glaze. Bake 5–7 minutes. Flip, brush again, and bake 3–5 minutes more until deep mahogany and crisp–chewy. Watch closely near the end.
• 5. Cool 3 minutes on the rack, then finish with a touch of cracked pepper. Serve warm.

• Warm any extra glaze and drizzle lightly on the platter just before serving, or add a tiny pinch of cayenne for heat.

• Triple-cream brie or blue cheese, sharp cheddar, cornichons/pickled onions, or crumble over wedge salads, deviled eggs, or a spicy Bloody Mary.