Candied Bacon
intro
Crispy, caramelized sweet-savory bacon coated in spiced brown sugar, an irresistible crowd-pleasing treat perfect for snacking at gatherings.
Ingredients
Steps
Prep oven and pan
Preheat your oven to 200°C (400°F), line a large 33x45cm (13x18 inch) rimmed baking sheet with heavy-duty aluminum foil, then set a metal wire cooling rack inside the sheet, and lightly coat the rack with non-stick cooking spray to prevent sticking.
Mix spiced sugar coating
In a small shallow bowl, combine 100g (½ cup packed) light brown sugar, 1 teaspoon freshly ground black pepper, and ¼ teaspoon cayenne pepper (if using for subtle heat), stir until evenly blended, then drizzle in 30ml (2 tablespoons) pure maple syrup and stir to form a thick, crumbly sweet-spice mixture.
Coat bacon slices evenly
Take each slice of the 450g (1 lb) thick-cut smoked bacon, press both sides firmly into the brown sugar mixture to fully coat, ensuring sugar crystals adhere to the bacon surface, then arrange coated slices in a single layer on the prepared wire rack, leaving 5mm (¼ inch) gaps between slices for even air flow.
Bake first interval
Place the baking sheet on the middle oven rack, bake for 12 minutes at 200°C (400°F), then carefully pull the sheet partway out using heat-resistant oven mitts to check progress; the sugar should be fully melted and starting to bubble around the slices.
Flip bacon slices
Use a pair of metal tongs to gently flip each bacon slice, taking care not to tear the partially cooked meat, then sprinkle any remaining brown sugar mixture evenly over the top of the flipped slices, pressing lightly to help the sugar stick to the warm bacon surface.
Finish baking bacon
Return the baking sheet to the middle oven rack, bake for an additional 8 to 10 minutes at 200°C (400°F), watching closely during the final 3 minutes to prevent sugar from burning, until the bacon is deep golden amber and the caramel coating is bubbling vigorously across every slice.
Cool and set bacon
Remove the baking sheet from the oven, let the bacon rest on the wire rack for 5 full minutes to allow the caramel coating to set and harden, then transfer slices to a serving platter; do not cool bacon on paper towels, as the hot caramel will stick and tear the coating.
Tips
2.Do not skip the wire rack: elevating bacon above the baking sheet allows hot oven air to circulate around every slice, so bacon crisps evenly instead of steaming in pooled rendered grease.
3.Monitor closely during the final 2-3 minutes of baking: sugar caramelizes extremely fast at 200°C (400°F) and can turn from perfect golden amber to burnt black in under 60 seconds.
OMG this candied bacon is a GAME CHANGER. I made it for our Sunday family brunch yesterday and every single strip was gone in 10 minutes. Even my super picky 7 year old asked for thirds! So easy to throw together too, I can’t believe I never tried making this before.
Made this for my office potluck last week and people were literally asking me for the recipe before I even set the platter down. Only note: I added a tiny pinch of cayenne like I saw someone mention in the tips and it was *chef’s kiss*.
Wait, has anyone tried making this ahead for meal prep? I want to add it to my weekday breakfast rotation but I’m worried it’ll get soggy if I store it in the fridge.
Bro this is so easy even I can make it in my tiny dorm oven. Used the cheap bacon from the campus grocery store and it still came out insane. 10/10, will be making this every game day from now on.
I’ve been making candied bacon for church bake sales for 30 years and this recipe is hands down the best version I’ve tried. The cook time is spot on, no burnt edges, perfect caramelization every time. My grandkids beg me to make it every time they come visit.
Wait, do I have to use thick cut bacon for this? I only have regular thin cut in the fridge right now, will it still turn out okay?
Made this for my daughter’s soccer team snack after their game Saturday and the kids went wild. A couple of the parents even stayed after to ask how to make it. SO good, I felt like a hero.
I tried this recipe last night and it was good, but my sugar got really clumpy when I was sprinkling it on. Any idea what I did wrong? I used regular light brown sugar like the recipe said.
My wife has been begging me to make candied bacon for months and I finally tried this recipe last night. Date night brunch for the win! She said it’s better than the version we got at that fancy brunch spot downtown on our first date.
10/10 no notes. I made this for my girls’ brunch and we ate the entire batch while we were waiting for the mimosas to chill. So crispy, so sweet, perfectly salty. I’ll never make regular bacon again.
Cooked this on a cast iron griddle over our campfire last weekend while we were camping and it was unreal. The smell alone had our camp neighbors stopping by to ask what we were making. Total camping win.
Wait, has anyone tried making this with a brown sugar substitute for a lower sugar version? I’m trying to cut back on added sugars but I’m craving this so bad.
I made this for our Christmas morning breakfast spread last year and it was such a hit that my entire family has already requested I bring it to Thanksgiving this year. It’s the perfect mix of sweet and savory to go with all the holiday sides.
I thought this was gonna be too sweet for my post-workout breakfast but it’s actually the perfect balance. I pair it with egg whites and toast and it keeps me full for hours. Game changer for my boring breakfast routine.
I added a little maple syrup to the brown sugar glaze and topped it with flaky sea salt when it came out of the oven. Trust me, do that. It takes this recipe from great to absolutely unforgettable. I brought it to the local farmers market sample table and sold out of my bacon jam in 20 minutes because people loved the candied bacon sample so much.