Candied Bacon Recipe (Sweet, Crispy, and Completely Addictive)
Thick-cut bacon coated in brown sugar and warm spices, then baked until caramelized, shiny, and crisp. Perfect for brunch, charcuterie boards, party snacks, or a sweet-and-salty breakfast side.
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
STORAGE: Keep tightly covered at room temperature for up to 1 day. For longer storage, refrigerate in an airtight container, layered between parchment or wax paper, for up to 4–5 days. To freeze, arrange strips on a parchment-lined tray, freeze until firm, then transfer to a freezer bag and freeze for up to 1 month.
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.
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.
Nutrition
Calories: 150kcal
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