Candied Bacon

Candied bacon is the ultimate party snack. Sweet, salty, crispy and chewy, the contrasting flavors and textures make it irresistible—as if we couldn’t get enough of bacon already! We’ll show you how to make candied bacon the easy way, with minimal tools and just three ingredients.

What is candied bacon?

Candied bacon is bacon that has been cooked in the oven with brown sugar on top. The brown sugar turns to liquid in the oven, creating a crispy caramelized glaze over the bacon. Each piece of candied bacon is sweet yet salty, as well as crispy on the outside while chewy on the inside. Candy bacon is a fantastic snack all by itself but is also great in salads and sides, or as a garnish for soups and appetizers.

Ingredients for Candied Bacon

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• Bacon strips: Since bacon is the main component of this recipe, seek out the best bacon brand at the store. You can pick whichever thickness you prefer. The thinner the bacon, the crispier it will be, while thicker varieties will be chewier.
• Brown sugar: Light brown sugar is best for a candied bacon recipe. Granulated sugar won’t caramelize or add much flavor, and dark brown sugar will add too much of a molasses taste.
• Maple syrup: While completely optional, maple syrup adds fantastic flavor and deepens the caramelization.
• Black pepper: It’s important to use freshly cracked black pepper for that tiny kick of heat. It really offsets the candied bacon from becoming too sweet instead of sweet and savory.

Directions

Step 1: Prep the pan

Preheat the oven to 375°F. Line a rimmed baking sheet with foil, then coat it with cooking spray. Line the bacon strips on the foil in a single layer.

Step 2: Add the toppings

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In a small bowl, stir together the brown sugar, maple syrup (if using) and the freshly cracked black pepper. Spoon the brown sugar mixture on each slice of bacon, using the back of a spoon to press the mixture evenly onto each slice.

Step 3: Bake the candy bacon

Pop the tray into the oven and bake the bacon until it is golden and crispy, 15 to 20 minutes. Take the tray out of the oven and let the bacon cool at room temperature for five minutes. Remove the bacon from the tray and place it on a plate in a single layer to cool completely.

Editor’s Tip: Depending on the amount of fat and the thickness of the bacon, you may need to cook the bacon for more or less time. Keep an eye on it!

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Recipe Variations

• Add dried herbs: Including a little bit of dried rosemary or dried thyme creates a richly savory and floral flavor.
• Kick up the heat: Zippy ground mustard, crushed red pepper flakes or spicy cayenne would be lovely in moderation to add some more heat to this candied bacon recipe.
• Include more seasoning: A little cinnamon or ground ginger would warm up the candied bacon nicely. Mix either into the brown sugar before it goes on the bacon, using only 1/8 teaspoon so the seasoning doesn’t overpower.

How to Store Candied Bacon

Once the candy bacon has cooled completely to room temperature, stash it in an airtight container and store it in the fridge. It can be kept refrigerated for up to four days.

Can you make candied bacon ahead of time?

Absolutely! Candied bacon can be made up to four days in advance if stored properly in an airtight container in the fridge.

Candied Bacon Tips

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What do you do with candied bacon?

Candied bacon is a delicious sweet and salty snack that can be eaten on its own, especially as a brunch side. It can also be used as a garnish on soups like split pea soup, potato chowder or a loaded chili. Toss candied bacon pieces into a salad, like Caesar salad, wedge salad or bacon avocado salad.

Candied bacon is also great as a garnish for appetizers like deviled eggs or our slow-cooker cheddar bacon beer cheese dip. For an easy side, add candied bacon pieces to roasted Brussels sprouts, collard greens, or loaded mac and cheese. Candied bacon can even be used in desserts like our maple bacon walnut coffee cake.

Why doesn’t this candied bacon recipe cook on a rack?

While some candied bacon recipes call for cooking the bacon on a wire rack over a baking sheet, we find that the bacon turns out too shatteringly crispy with that technique. Instead, when cooked on a baking sheet, the candied bacon becomes both chewy and crispy. The best kind!

Why is my candied bacon sticking to the sheet tray?

If you let the bacon cool for too long on the sheet tray, the sugar will harden like glue and it will become extremely difficult to remove the bacon from the baking sheet. Instead, let the candy bacon cool on the baking sheet for five minutes, then use a fork to lift the pieces off and onto a plate.