I have made candied bacon a few times and thought it would benefit from a touch of cinnamon. Last time I made it, I scorched 2 batches. The only thing I did differently was adding cinnamon. Would that cause the scorching?
I have made candied bacon a few times and thought it would benefit from a touch of cinnamon. Last time I made it, I scorched 2 batches. The only thing I did differently was adding cinnamon. Would that cause the scorching?