Candied Bacon Recipe (Sweet, Crispy, and Completely Addictive)
If you’ve never tried candied bacon before, this Candied Bacon Recipe is your sign—it’s sweet, salty, caramelized, and baked in the oven until every strip turns into shiny, crispy candy.
I serve this brown sugar bacon at brunches, holiday parties, game days, and—if we’re being honest—sometimes straight off the pan while I’m “taste-testing.” It’s an easy bacon snack that feels fancy, but it’s really just bacon slices, a little sugar, and some simple seasoning, baked low and slow until they’re glazed and golden.
What Is Candied Bacon, Really?
Candied bacon (also known as brown sugar bacon or caramelized bacon slices) is exactly what it sounds like: bacon coated in sugar and baked until the sugar melts, bubbles, and turns into a crisp glaze. The result is a sweet and salty bacon strip with a beautiful glossy finish and a crunchy-chewy bite.
I started making this glazed bacon recipe back when my kids were still in high school. Anytime they had friends sleeping over, I’d make a big brunch bacon dish with scrambled eggs, fruit, and a sheet pan of crispy candied bacon. The bacon disappeared first. Every single time. I finally started doubling the recipe because I got tired of hearing, “Mom, is there more of that sweet bacon?”
This version is oven baked bacon—no standing over a skillet, no grease popping on your arms, and the cleanup is minimal if you line your pan well. It’s a perfect bacon appetizer recipe for parties, charcuterie boards, and game nights; it also tucks beautifully into breakfast sandwiches or crumbled over salads.
From a nutrition standpoint, sure, this is still bacon with sugar—this is a treat, not health food. But baking the bacon on a rack lets a lot of the fat drip off, and you control the ingredients: real bacon, real brown sugar, and no mystery additives.
And you know what? A couple of strips of sweet and salty bacon with a big veggie-packed frittata is my kind of balance.
Why You’ll Love This Candied Bacon Recipe
- Ridiculously easy: Just coat, bake, and cool—no special skills needed.
- Crispy every time: Oven baked bacon on a rack gets evenly browned and perfectly crisp.
- Make-ahead friendly: You can bake it hours ahead and serve at room temperature.
- Party perfect: This is a fun party snack bacon that always disappears from appetizer tables.
- Versatile flavor: Works as a brunch bacon dish, an easy bacon snack, or a fancy cocktail garnish.
- Only a few ingredients: Bacon, brown sugar, and a couple of flavor boosters you probably have right now.
- Customizable heat level: Keep it sweet for kids or add cayenne for a spicy twist.
- Crowd-pleasing combo: That sweet and salty bacon flavor hits every craving at once.
Ingredients
For this crispy candied bacon, I keep the ingredient list short and flexible. Here’s what you’ll need:
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1 pound thick-cut bacon
- I like thick-cut because it holds up well under the sugar and stays meaty. Center-cut works too; just watch the baking time.
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½ cup packed light brown sugar
- Dark brown sugar gives a deeper molasses flavor if you like a stronger caramel note.
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1 tablespoon pure maple syrup (optional, but wonderful)
- Real maple syrup (not pancake syrup) adds a lovely shine and extra flavor.
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½ teaspoon black pepper, freshly ground
- Pepper keeps the brown sugar bacon from tasting too sweet and adds grown-up flavor.
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¼ teaspoon cayenne pepper (optional)
- For a little kick; you can use smoked paprika instead if you want mild warmth without the heat.
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¼ teaspoon ground cinnamon (optional)
- A tiny bit gives a cozy, “candied nut” vibe that’s perfect for fall and holiday brunches.
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Nonstick cooking spray or a little neutral oil
- Just for greasing the rack so the caramelized bacon slices release easily.
A quick tip: If you’re serving this as a bacon appetizer recipe on a charcuterie board, go with a good-quality, not-too-salty bacon. Very salty brands can make the sweet and salty bacon feel a bit heavy.
Directions
-
Preheat the oven and prep the pan
Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with heavy-duty foil for easy cleanup, then place a metal wire rack on top. Lightly spray or oil the rack so the candied bacon doesn’t stick as it caramelizes. -
Arrange the bacon on the rack
Lay the bacon slices on the rack in a single layer. Don’t overlap them; if the strips touch too much, they’ll steam and stay soft instead of crisping. -
Mix the sweet coating
In a small bowl, combine the brown sugar, black pepper, cayenne (if using), and cinnamon (if using). Use your fingers to break up any clumps so the sugar mixture is even. -
Coat the bacon with sugar
Sprinkle the sugar mixture evenly over each bacon slice. Gently press the sugar onto the bacon with your fingers so it sticks. If you’re using maple syrup, drizzle a very thin line over each strip—too much and it can burn, so go light. -
Bake until caramelized and crisp
Slide the pan into the oven and bake for 18–25 minutes, depending on your bacon thickness and your oven. Start checking at 15 minutes. You’re looking for deep golden-brown bacon with bubbling sugar and slightly dark edges. It will crisp more as it cools. -
Let the bacon set on the rack
Remove the pan carefully—the sugar is VERY hot. Let the bacon sit on the rack for about 5–10 minutes so the glaze can set and firm up. -
Transfer to parchment to finish cooling
Using tongs, move the strips to a sheet of parchment paper or a silicone baking mat. Let the crispy candied bacon cool for another 5–10 minutes. As it cools, it will harden into that gorgeous sweet and salty candy-like texture. -
Serve or store
Serve warm or at room temperature. If you’re making a large brunch spread, you can leave the sweet bacon strips on a platter at room temp for a couple of hours and they’ll still taste amazing.
Servings & Timing
- Yield: About 12–16 candied bacon strips, depending on cut and brand
- Prep Time: 10 minutes
- Bake Time: 18–25 minutes
- Cool/Set Time: 10–15 minutes
- Total Time: Around 40–45 minutes
This makes enough for 4–6 people as part of a brunch bacon dish, or a smaller crowd if you’re serving it as a party snack bacon (because trust me, people take more than one piece).
Variations
Let me explain—this Candied Bacon Recipe is a great base, and from there you can play:
- Smoky Maple Candied Bacon: Swap half the brown sugar for maple sugar and add smoked paprika for a rich, campfire flavor.
- Spicy Sweet Bacon Strips: Add extra cayenne and a pinch of chili powder to the sugar mixture for a slow-building heat.
- Everything Bagel Candied Bacon: Sprinkle a little everything bagel seasoning over the sugared strips before baking.
- Honey Glazed Bacon: Use honey instead of maple syrup and a touch of mustard powder for a tangy-sweet glaze.
- Bourbon Candied Bacon: Mix 1 tablespoon bourbon into the brown sugar and let it sit a minute before spreading on the bacon.
- Coffee Brown Sugar Bacon: Add 1 teaspoon finely ground espresso or instant coffee to the sugar for a deep, slightly bitter edge that balances the sweetness.
Storage & Reheating
Candied bacon doesn’t last long around here, but if you do have leftovers:
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Room temperature:
- Keep tightly covered at room temp for up to 1 day. Perfect if you’re making it a few hours before guests arrive.
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Refrigerator:
- Store in an airtight container, layered between parchment or wax paper, for up to 4–5 days.
-
Freezer:
- For longer storage, freeze on a parchment-lined tray until firm, then transfer to a freezer bag. Freeze for up to 1 month.
Reheating:
- For the crispiest texture, reheat in a 300°F (150°C) oven for 5–8 minutes on a rack.
- You can use the microwave, but the sugar can go from soft to chewy very fast, so heat in short 10–15 second bursts.
Make-ahead tip:
Bake your glazed bacon recipe the morning of your party, cool completely, and store at room temp, loosely covered. If you want a fresher crunch right before serving, pop it back on a rack in a warm oven for a few minutes.
Notes (From My Kitchen to Yours)
-
Rack vs. no rack:
You can bake the bacon directly on the foil-lined sheet pan, but it will cook in more of its own fat and stay chewier. The rack makes a big difference for crispy candied bacon. -
Watch the last 5 minutes:
Sugar goes from perfect to burnt pretty fast. Every oven runs a little different, so stay close during the last few minutes of baking. -
Thick-cut vs. regular bacon:
I tested this Candied Bacon Recipe with both. Thick-cut gives a meatier, chewier bite with a crackly top; regular-cut gets very crisp and almost “shattery.” Both are good—just adjust the time. -
Pan position matters:
Bake on the middle rack. The top rack can run too hot and burn the sugar before the bacon cooks through. -
Avoid silicone racks:
If you’re using a rack, stick to metal. Some silicone coatings don’t love high heat plus sugar and can be harder to clean. -
Batch size:
If you double the recipe, use two pans and stagger them on upper-middle and lower-middle racks, rotating halfway through for even cooking.
If you enjoy this one, it’s lovely crumbled over maple roasted sweet potatoes or a spinach salad with blue cheese and pears—that little pop of sweet and salty bacon makes the whole plate feel special.
FAQs
1. Can I make this Candied Bacon Recipe with turkey bacon?
Yes, but it won’t render as much fat, so watch carefully—turkey bacon can dry out. Start checking about 12–15 minutes in.
2. Why did my candied bacon stick to the rack?
It’s usually from not greasing the rack or letting the bacon cool too long on it. Lightly oil the rack and transfer the bacon to parchment as soon as it’s firm enough to move.
3. How do I keep the sugar from burning?
Bake at 375°F, not higher, and check early. If your oven runs hot, drop the temp to 350°F and add a few extra minutes.
4. Can I make this less sweet?
Yes—use ¼ cup brown sugar instead of ½ cup and skip the maple syrup. You’ll still get a nice glaze and sweet and salty bacon without too much sugar.
5. Is candied bacon safe to leave out at room temperature?
For serving, it’s fine at room temp for about 2 hours. After that, refrigerate any leftovers.
6. Can I crumble candied bacon for toppings?
Absolutely. Let it cool fully so the glaze sets, then chop or crumble. It’s fantastic on deviled eggs, baked potatoes, or salads.
7. What’s the best way to keep candied bacon crisp for a brunch buffet?
Serve it on a wire rack set over a sheet pan, or in a warm (not hot) oven around 200°F to keep the sugar from softening.
8. Can I reduce the fat by blotting the bacon?
You can gently blot the underside of the strips after baking, but avoid the glazed side or you’ll lose that pretty sugary crust.
Conclusion
This Candied Bacon Recipe turns simple bacon strips into a tray of shiny, caramelized bacon slices that work for brunch, appetizers, or just a little weekend treat. It’s easy, reliable, and endlessly customizable—spicy, smoky, maple, bourbon, you name it.
Give it a try the next time you’re hosting brunch or building a charcuterie board, then come back and tell me how fast it disappeared. And if you loved this sweet and salty bacon, you might also enjoy pairing it with my favorite frittata or a big pan of roasted potatoes for a complete, cozy meal.
Candied Bacon Recipe (Sweet, Crispy, and Completely Addictive)
Ingredients
- 1 pound thick-cut bacon center-cut works too; avoid overlapping slices on the rack
- 1/2 cup light brown sugar packed; use dark brown sugar for a deeper molasses flavor
- 1 tablespoon pure maple syrup optional; real maple syrup, not pancake syrup, for extra shine and flavor
- 1/2 teaspoon black pepper freshly ground
- 1/4 teaspoon cayenne pepper optional; use smoked paprika instead for milder warmth
- 1/4 teaspoon ground cinnamon optional; adds a cozy, candied-nut vibe
- nonstick cooking spray or neutral oil for greasing the wire rack so the bacon doesn’t stick
Instructions
- Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with heavy-duty foil for easy cleanup. Place a metal wire rack on top and lightly spray or brush it with neutral oil so the candied bacon doesn’t stick as it caramelizes.
- Lay the bacon slices on the prepared rack in a single layer. Do not overlap the slices; if they touch too much, they will steam and stay soft instead of crisping.
- In a small bowl, combine the brown sugar, black pepper, cayenne pepper (if using), and ground cinnamon (if using). Use your fingers or a fork to break up any clumps so the sugar mixture is evenly combined.
- Sprinkle the sugar mixture evenly over each bacon slice. Gently press the sugar onto the bacon so it adheres. If using maple syrup, drizzle a very thin line over each strip—use a light hand so it doesn’t burn.
- Place the pan on the middle oven rack and bake for 18–25 minutes, depending on the thickness of your bacon and your oven. Start checking around 15 minutes. The bacon is done when it is deep golden-brown with bubbling sugar and slightly darkened edges. It will crisp more as it cools.
- Carefully remove the pan from the oven—the melted sugar will be very hot. Let the bacon sit on the rack for 5–10 minutes so the glaze can set and firm up slightly.
- Using tongs, transfer the bacon strips to a sheet of parchment paper or a silicone baking mat. Let cool for another 5–10 minutes. As the bacon cools, the glaze will harden into a candy-like, sweet-and-salty coating.
- Serve the candied bacon warm or at room temperature. For parties or brunch buffets, it can sit out at room temperature for up to 2 hours. Store any leftovers according to the storage guidelines in the notes.
Notes
REHEATING: For best texture, reheat on a wire rack over a baking sheet in a 300°F (150°C) oven for 5–8 minutes, just until warmed and crisp. You can use the microwave in 10–15 second bursts, but the sugar can quickly turn chewy.
TIPS: Baking on a metal rack over a foil-lined sheet pan helps the fat drip away and keeps the bacon crisp; baking directly on the pan will yield chewier results. Watch closely during the last 5 minutes of baking, as sugar can go from perfect to burnt quickly. Bake on the middle rack and avoid silicone racks for easier cleanup. If doubling the recipe, use two pans and rotate them halfway through baking for even cooking.
VARIATIONS: Smoky Maple Candied Bacon – swap half the brown sugar for maple sugar and add smoked paprika. Spicy Sweet Bacon – increase cayenne and add a pinch of chili powder. Everything Bagel Candied Bacon – sprinkle everything bagel seasoning over the sugared strips before baking. Honey Glazed Bacon – drizzle honey instead of maple syrup and add a pinch of mustard powder. Bourbon Candied Bacon – mix 1 tablespoon bourbon into the brown sugar mixture and let it sit before spreading. Coffee Brown Sugar Bacon – add 1 teaspoon finely ground espresso or instant coffee to the sugar mixture.
