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Candied Bacon Recipe
Sweet, salty, crispy, and completely addictive—this Candied Bacon Recipe turns simple bacon strips into glossy, caramelized bites that steal the show at brunch, parties, and late-night snacking sessions.
What Makes This Candied Bacon Recipe So Special?
If you’ve never tried candied bacon (sometimes called brown sugar bacon or caramelized bacon slices), you’re in for a treat that feels a little fancy but is actually very simple. Thick-cut bacon is coated with a sweet, lightly spiced sugar mixture, then baked in the oven until it turns into shiny, crispy candied bacon with chewy edges and a deep, smoky flavor.
I started making this as a brunch bacon dish for my grown kids when they’d come home from college. Now they walk in the door and say, “Mom, did you make the sweet bacon strips?” It’s become a bit of a family joke that I have to hide a few slices if I want any for myself.
This glazed bacon recipe is fantastic for:
- Weekend brunch boards
- Game-day spreads
- Holiday parties
- Easy bacon snacks with cocktails
The beauty of this recipe is that it’s oven baked bacon. So you’re not standing over a greasy skillet. The bacon gets perfectly crisp while the sugar melts and caramelizes. You end up with a shiny, sweet and salty bacon appetizer recipe that tastes like you fussed, but really didn’t.
And while I won’t claim this is “health food,” using the oven gives you a cleaner cook. A lot of the fat renders off onto the pan, and you can control the sweetness more than with many store-bought glazed products.
You know what? Sometimes “healthy” is as much about joy, sharing, and not stressing over every bite. This recipe checks those boxes for me.
Why You’ll Love This Candied Bacon Recipe
Here’s why this one stays on repeat in my kitchen:
- Simple ingredients: Just bacon, brown sugar, and a few pantry spices—no fancy stuff needed.
- Hands-off cooking: Oven baked bacon means you aren’t dodging popping grease at the stove.
- Crazy versatile: Serve as a party snack bacon, crumble over salads, or tuck into a BLT for a fun twist.
- Perfect sweet-salty balance: Smoky, salty bacon wrapped in a caramelized, crunchy-sweet coating.
- Scales easily: Make a small batch for two, or several sheets for a crowd without extra effort.
- Crowd-pleasing: This disappears faster than almost anything else on my table—kids and adults both love it.
- Great make-ahead: Bakes up well in advance; you can re-crisp it in minutes.
- Looks impressive: Those shiny, caramelized strips look like something from a fancy brunch spot.
Ingredients for Crispy Candied Bacon
Use this as your base Candied Bacon Recipe, then adjust the spices to your taste.
- 1 pound thick-cut bacon (about 10–12 slices; use standard pork bacon, not turkey)
- Thick-cut holds the glaze better and doesn’t burn as quickly.
- ½ cup packed light brown sugar
- Dark brown sugar works too for a deeper molasses flavor.
- 1 tablespoon pure maple syrup (optional but wonderful)
- Adds shine and a subtle maple note—use real maple syrup, not pancake syrup if you can.
- ½ teaspoon freshly ground black pepper
- Pepper adds a little bite and balances the sweetness.
- ¼ teaspoon ground cayenne pepper (optional)
- For a gentle kick—add more if you like spicy sweet bacon strips.
- ¼ teaspoon smoked paprika (optional, but highly recommended)
- Boosts the smoky flavor and makes the glaze a bit more complex.
Substitution ideas:
- Use turbinado sugar for extra crunch on the edges.
- Try chili powder instead of cayenne for a milder, smoky heat.
- If you’re sensitive to spice, skip the cayenne and black pepper and just enjoy pure sweet bacon.
Step-by-Step Directions for Oven Baked Candied Bacon
1. Preheat and prepare your pan
Set your oven to 375°F (190°C). Line a large baking sheet with heavy-duty aluminum foil for easy cleanup.
If you have one, set a wire rack on top of the foil. This lets the fat drip down and helps you get extra crispy candied bacon. (No rack? You can bake right on the foil; just be ready for slightly chewier bottoms.)
2. Mix the sweet-and-spicy coating
In a small bowl, stir together:
- Brown sugar
- Maple syrup (if using)
- Black pepper
- Cayenne
- Smoked paprika
Use a fork to break up any sugar lumps. You want a slightly sticky, sandy mixture. If it seems too dry, add a tiny drizzle more maple syrup or ½ teaspoon water.
3. Arrange the bacon strips
Lay the bacon strips in a single layer on the wire rack or foil-lined sheet. Don’t overlap; they’ll bake together if they touch.
If you’re making a big batch, use two pans or bake in rounds so every slice cooks evenly.
4. Coat the bacon with the sugar mixture
Sprinkle the brown sugar mixture evenly over each slice of bacon. Then use clean fingers or the back of a spoon to gently pat the mixture onto the bacon so it sticks.
You want a good, even layer. Bare spots won’t get that glossy caramelized finish.
5. Bake until glossy and caramelized
Slide the pan into the preheated oven and bake for 18–25 minutes, depending on your bacon thickness and your oven.
- Start checking around 15 minutes.
- The bacon is done when it’s deep golden brown, the sugar is melted and bubbly, and the slices look almost lacquered.
Important tip: The sugar will still be very hot and a bit soft when you first take it out. It will firm up and crisp as it cools. Don’t wait for it to feel fully crisp in the oven or it may burn.
6. Cool and set the candied bacon
Remove the pan from the oven and let the bacon sit on the rack for 5 minutes.
Then, using tongs, transfer each slice to a piece of parchment paper or a clean rack. Let it cool another 10–15 minutes, until the glaze firms up and the strips are easy to handle.
This is the hardest part—waiting while the kitchen smells like heaven.
7. Serve or store
Serve your caramelized bacon slices slightly warm or at room temperature. For a party snack bacon tray, you can cut the strips into thirds and pile them in a small bowl or on a wooden board.
Servings & Timing
- Yield: About 10–12 slices of candied bacon (serves 4–6 as a snack or brunch side)
- Prep Time: 10 minutes
- Cook Time: 18–25 minutes
- Cool/Set Time: 15–20 minutes
- Total Time: About 45–55 minutes
That’s less than an hour for a sweet and salty bacon recipe that tastes like something from a restaurant brunch menu.
Fun Variations to Try
Once you’ve made the classic version, you can play a bit. Here are some easy twists:
- Peppered Candied Bacon: Double the black pepper and skip the cayenne for a sharp, peppery crust.
- Maple Pecan Bacon: Press finely chopped pecans into the sugar mixture for nutty, crunchy edges.
- Sriracha Glazed Bacon: Stir 1 teaspoon sriracha into the maple syrup before mixing with the sugar for sweet heat.
- Vanilla Brown Sugar Bacon: Add ½ teaspoon vanilla extract to the sugar mixture for a mellow, bakery-style aroma.
- Cinnamon Sugar Breakfast Bacon: Swap the smoked paprika for ½ teaspoon ground cinnamon for a cozy brunch version.
- Everything Bagel Candied Bacon: Sprinkle a bit of everything bagel seasoning over the sugared bacon before baking.
This is where you can match the flavors to the event—brunch, game day, or even a holiday cheese board.
How to Store and Reheat Candied Bacon
Storing:
- Let the crispy candied bacon cool completely.
- Layer slices between pieces of parchment paper in an airtight container.
- Store in the refrigerator for up to 4–5 days.
Freezing:
- Place cooled slices in a single layer on a parchment-lined baking sheet.
- Freeze until firm, then transfer to a freezer bag with parchment between layers.
- Freeze for up to 1 month.
Reheating:
- For crisp results, reheat in a 300°F (150°C) oven for 5–8 minutes.
- Watch closely; the sugar can burn if left too long.
- You can also reheat in a skillet on low heat, but keep the heat gentle.
Make-ahead tip:
Bake the bacon earlier in the day (or the day before), cool, and store in the fridge. Re-crisp on a parchment-lined pan just before guests arrive. This makes party timing much easier and keeps you out of the kitchen when everyone shows up.
Notes from My Kitchen
A few lessons I’ve learned after more pans of sweet bacon than I care to admit:
- Use a rack if you can. Bacon on a wire rack cooks more evenly and stays crisp on both sides. On foil alone, the bottom can stay a bit soft where it sits in the melted sugar and fat.
- Every oven is a little different. My old oven ran cooler, and I needed almost 25 minutes. My newer one runs hot; 18–20 minutes is plenty. Keep an eye on your first batch and adjust.
- Sugar burns fast. The line between “caramelized” and “burned” is thin. When you see dark golden brown edges and steady bubbling, you’re probably there.
- Thick-cut bacon works best. Thin bacon can turn brittle and burn at the edges before the sugar fully melts. If thin is all you have, reduce the oven temp to 350°F and start checking even earlier.
- Smell is your friend. When it smells toasty-sweet and smoky, that’s usually a cue to peek. If it smells sharp or bitter, it’s gone too far.
- Cleanup trick: Let the foil-lined pan cool, then roll up the foil and toss. That’s it. No scrubbing sugar cement off your pan.
Frequently Asked Questions
Can I make this Candied Bacon Recipe with turkey bacon?
Yes, you can use turkey bacon, but it won’t render as much fat and may cook faster—start checking around 10–12 minutes and don’t walk away.
Do I have to use a wire rack?
No, but a rack gives you the crispiest results. On foil alone, the bacon will still be delicious, just slightly chewier on the bottom.
Why did my candied bacon stick to the rack?
Sugar loves to stick. Spraying your rack lightly with nonstick spray and moving the bacon off the rack after a short cool (about 5 minutes) helps a lot.
Can I reduce the sugar?
You can, but the glaze may not coat as well. Try cutting the brown sugar to ⅓ cup if you’d like it a bit less sweet, and keep an eye on texture.
How do I keep candied bacon from burning?
Bake at 375°F, not higher, and start checking early. Pull the pan when the bacon is deep golden and glossy, even if the sugar still looks a little soft—it will firm as it cools.
Is candied bacon served hot or cold?
Either works. I like it slightly warm for brunch, but it’s also wonderful at room temperature as a bacon appetizer recipe or snack.
Can I use white sugar instead of brown sugar?
You can, but you’ll lose that caramel note. If you must, mix white sugar with a teaspoon of maple syrup or a drizzle of molasses to mimic brown sugar flavor.
Can I crumble candied bacon for toppings?
Yes, once fully cooled, chop it and sprinkle over salads, deviled eggs, mac and cheese, or even vanilla ice cream for a sweet-salty surprise.
Bringing It All Together
This Candied Bacon Recipe turns a simple pack of bacon into something glossy, crunchy, and kind of irresistible. It’s sweet and salty, easy enough for a lazy Sunday, but special enough for holidays and parties.
If you try this sweet and salty bacon, I’d love to hear how you served it—on a brunch board, as a party snack bacon, or maybe tucked into a grilled cheese. Share your tweaks in the comments, and if you enjoy this recipe, you might also like pairing it with homemade waffles, breakfast casseroles, or a fresh fruit salad for a full brunch spread.
Candied Bacon
Ingredients
- 1 pound thick-cut bacon about 10–12 slices; standard pork bacon, not turkey
- 1/2 cup light brown sugar packed; dark brown sugar also works
- 1 tablespoon pure maple syrup optional but recommended; use real maple syrup
- 1/2 teaspoon black pepper freshly ground
- 1/4 teaspoon cayenne pepper optional, for gentle heat
- 1/4 teaspoon smoked paprika optional but highly recommended
Instructions
- Preheat oven to 375°F (190°C). Line a large baking sheet with heavy-duty aluminum foil for easy cleanup. If you have one, set a wire rack on top of the foil and lightly spray it with nonstick spray.
- In a small bowl, combine the brown sugar, maple syrup (if using), black pepper, cayenne, and smoked paprika. Use a fork to break up any sugar lumps until you have a slightly sticky, sandy mixture. If it seems too dry, add a tiny drizzle more maple syrup or about 1/2 teaspoon water.
- Lay the bacon strips in a single layer on the wire rack (or directly on the foil if you don’t have a rack). Do not overlap the slices so they cook evenly.
- Sprinkle the brown sugar mixture evenly over each slice of bacon. Use clean fingers or the back of a spoon to gently press the mixture onto the bacon so it adheres and covers as much surface as possible.
- Bake for 18–25 minutes, starting to check at 15 minutes. The bacon is done when it is deep golden brown, the sugar is melted and bubbly, and the slices look glossy and lacquered. The sugar will still be very hot and a bit soft; it will firm up as it cools, so do not wait for it to feel fully crisp in the oven.
- Remove the pan from the oven and let the bacon rest on the rack for about 5 minutes. Using tongs, transfer the slices to a piece of parchment paper or a clean rack and let cool another 10–15 minutes, until the glaze firms up and the bacon is easy to handle.
- Serve slightly warm or at room temperature. For a party platter, you can cut the strips into thirds and arrange them in a bowl or on a serving board.
