Candied bacon is exactly what it sounds like – you coat some bacon with brown sugar (or optional seasonings) and pop it in the oven until the sugar caramelizes and forms a crunchy, crackly crust. There are only two ingredients – bacon and sugar and about 20 to 25 minutes in the oven. It yields a salty-sweet treat you can eat unadorned, crumble over salads or toss into trail mix, use as a cocktail garnish or drape by the strips onto your cheese plate.
Candied bacon, or “sugar bacon” or “pig candy,” as it is sometimes known, and more properly referred to as pork belly burnt ends by barbecue enthusiasts, is one of those treats that strikes a note of indulgence without requiring too much effort. At brunch places, you might find three strips for an exorbitant amount of money – but the reality is that they’re super-easy to make at home.
In this recipe, plain ol’ bacon gets the glittering Craigie treatment. The magic is the way brown sugar caramelizes in the oven, with each strip getting wrapped in a glossy, crackly shell and leaving the bacon inside perfectly crisp and salty. It’s a snack, appetizer or garnish that works as well on a Bloody Mary as it does a wedge salad.
Ingredients for Candied Bacon
Here’s the simple ingredient list:
- 1 pound bacon, 12 strips (not thick-cut)
- ¼ cup light brown sugar
- ½ teaspoon freshly ground black pepper (optional, if you like spicy)
Ingredient Notes
- Bacon choice: Use regular – cut bacon, so it becomes crunchy sooner. You can use thick-cut, but the texture is chewier and they take longer to cook.
- Sugar substitute: Light brown sugar caramelizes nicely without dominating the molasses flavor. The turbinado sugar adds sybaritic crunch, while the maple syrup or honey adds sticky glaze.
- Never rely on sugar substitutes: They won’t caramelize the way gas burners do, and that’s essential for the perfect striation of finish.
Step-by-Step Cooking Process
Step 1: Prep the Oven & Pans
- Preheat oven to 375°F (190°C).
- Line two rimmed baking sheets with foil for easy cleanup.
- Fit a wire rack on top of each sheet so the hot air can circulate.
Step 2: Arrange the Bacon
- Lay bacon strips across forever-reads · 900401 Lay the bacon strips perpendicular to the wires of the rack (so they will not fall through).
- Just make sure the pieces of bacon don’t overlap – touching is OK, but stacked bacon won’t cook evenly.
Step 3: Add Sugar & Seasoning
- Sprinkle 1 teaspoon of brown sugar per strip evenly.
- If you wish, sprinkle a little ground black pepper over the mixture as well for a sweet-spicy taste.
Step 4: Bake the Bacon
- Put a pan on top and bottom racks of the oven.
- Bake for 20 to 25 minutes, rotating pans halfway through for even baking.
- Begin checking at 18 minutes – sugar should be melted and bacon deep golden brown.
Step 5: Cool & Serve
- Allow bacon to cool on rack for 5 minutes. (The sugar is molten when hot and can blister your mouth.)
- That caramelized sugar crisps into a shell as it cools.
Pro Tips for Candied Bacon
- Always bake, never fry: Sugar has a way of burning in the skillet and becoming a sticky horror show.
- Raise on a rack: Promotes even browning and less greasy, soggy bacon bottoms.
- Flavor upgrades: You can brush strips with maple syrup, drizzle them with honey and sprinkle them with cinnamon, cayenne or rosemary.
- Storage: Store leftovers in the refrigerator for 3/4 days. Reheat gently in a pan over low heat. It doesn’t freeze perfectly, but you can freeze the strips individually if need be.
Nutrition (per serving, ~2 strips)
- Calories: 137
- Fat: 8 g
- Carbohydrates: 8 g
- Protein: 8 g
(Values will vary depending on bacon brand and amount of sugar. This is an estimate.)
Serving Size
Here’s the recipe that makes 4 to 6 servings, depending how you are about portion sizes. Double the recipe and bake on two trays for parties or brunch buffets.
How to Use Candied Bacon
Candied bacon is not just a snack – it’s a versatile garnish and ingredient. Try it:
- Brunch board: Serve with eggs, waffles and fruit.
- Cocktail garnish: The strip of candied bacon as a Bloody Mary topper is a tough act to follow.
- Salad: Break up over wedges of iceberg or spinach greens.
- Bites: Cut into pieces and skewer with toothpicks.
- Dessert twist: Serve with chocolate, ice cream or maple donuts.
Variations & Flavor Ideas
- Maple-Glazed Bacon: Mix 2 tbsp maple syrup into the brown sugar before brushing onto strips.
- Spicy Bacon Candy: Sprinkle a little cayenne or chili flakes into the mix to counteract the sweetness.
- Infused: Add any herb – rosemary, thyme, or smoked paprika.
- Honey-Candied Bacon: Use honey instead of brown sugar for a more delicate glaze.
Conclusion
Candied bacon is a reminder that sometimes the simplest recipes can have the most profound impact. With two ingredients and 30 minutes’ time, you can turn ordinary bacon into a crispy, candylike delicacy that will make guests at brunch or cocktail parties marvel or just up the ante on a big old Saturday-morning breakfast with family.
Play with flavors – classic brown sugar, spicy cayenne, decadent maple glaze and what you’ll always get is a snack that disappears quick. After you’ve eaten candied bacon made at home, it can be hard to justify paying restaurant prices for the pleasure.
FAQs About Candied Bacon
Q1: Can I make candied bacon in the air fryer?
Yes. Bake at 350°F until crispy, 8 – 10 minutes and watching closely, because sugar burns fast.
Q2: How do you keep candied bacon from sticking?
Trays should always be lined with foil and wire rack. Let sit a little bit to cool before taking it out.
Q3: What’s the reason candied bacon is chewy?
It was either too thick-cut or wasn’t baked quite long enough. Continue baking for sugar to fully melt and edges become crunchy.
Q4: Can I prepare candied bacon in advance?
Yes. Keep stored in an airtight container in the fridge. Reheat on low to re-crisp.
Q5: What do you pair with candied bacon?
Coffee, cocktails and savory brunch fare or, perhaps even desserts like chocolate brownies or vanilla ice cream.
