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Candied Bacon

Candied bacon is the perfect sweet and savory treat that transforms ordinary bacon strips into crispy, caramelized perfection with just a handful of ingredients. This addictive snack combines brown sugar, maple syrup, and thick-cut bacon to create a dish that works beautifully as a brunch side, party appetizer, or even a topping for desserts.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Breakfast, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound thick-cut bacon about 12 slices
  • 1/2 cup packed brown sugar
  • 2 tablespoons pure maple syrup
  • 1/4 teaspoon black pepper optional but recommended

Equipment

  • Large rimmed baking sheet
  • Parchment paper or aluminum foil
  • Wire cooling rack
  • Small mixing bowl
  • Pastry brush or spoon
  • Tongs

Method
 

  1. Preheat your oven to 375°F and line a large rimmed baking sheet with parchment paper or foil. Place a wire cooling rack on top of the lined baking sheet to allow air circulation around the bacon.
  2. Combine the brown sugar, maple syrup, and black pepper in a small bowl. Stir until the mixture forms a thick, sandy paste that resembles wet sand.
  3. Lay the bacon strips in a single layer on the wire rack without overlapping. Leave a tiny bit of space between each strip to allow heat circulation.
  4. Spoon or brush about half of the sugar mixture onto the top side of each bacon strip. Spread it evenly to cover the surface.
  5. Place the baking sheet in the preheated oven and bake for 10 minutes. The bacon will start rendering fat and the sugar will begin bubbling and melting.
  6. Remove the pan from the oven and carefully flip each bacon strip using tongs. Apply the remaining sugar mixture to the second side of each strip.
  7. Return the pan to the oven and bake for another 8 to 12 minutes, watching closely during the final minutes. The bacon should turn deep brown with bubbling, caramelized sugar across the surface.
  8. Remove the bacon from the oven and let it cool on the rack for at least 5 minutes. The sugar coating will harden into a crispy shell as the temperature drops.

Notes

Line your baking sheet with parchment paper rather than foil because parchment prevents sticking better and makes cleanup easier. Choose bacon with good meat-to-fat ratio rather than extremely fatty strips. Watch the bacon closely during the last 5 minutes of cooking because the sugar can go from perfect to burnt quickly. Make this recipe right before serving for maximum crispiness. Store cooled candied bacon in an airtight container lined with paper towels for up to 4 days.