I’m excited to share my Brown Sugar Candied Bacon, an easy sweet and spicy candied bacon made with brown sugar, red pepper flakes, cayenne, and black pepper that doubles as a garnish or a standalone snack.

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I can’t help it, I adore recipes that feel a little extra, and this Billionaire Bacon is exactly that. Thick cut bacon glazed with brown sugar turns boring bacon into something dangerously snackable, the kind you hide in the back of the fridge so guests dont eat it all.

I find myself scribbling notes for New Meat Recipes lists, because this one keeps showing up, and yep it sits right next to Brown Sugar Candied Bacon in my mental hall of fame. It’s loud, a little messy, makes every sandwich better, and the first bite will make you promise to cook it again.

Ingredients

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Bacon brings salty, fatty backbone and lots of protein, craveable crispy texture.
Brown sugar adds caramel sweetness and sticky glaze, mostly simple carbs for energy.
Cayenne gives sharp heat that wakes the palate, may boost metabolism a bit.
Red pepper flakes add chewy flakes of heat and visual red flecks.
Black pepper adds earthiness and a quick bite, no sugar, simple seasoning.
Smoked paprika gives gentle smoky depth, makes bacon feel richer and more complex.
A pinch of flaky sea salt finishes crisp bacon, heightens all flavors instantly.

Ingredient Quantities

1 pound thick cut bacon (about 12 slices)

1/2 cup packed light brown sugar

1/4 teaspoon cayenne pepper

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon freshly ground black pepper

1/4 teaspoon smoked paprika (optional)

Pinch flaky sea salt (optional)

How to Make this

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1. Preheat oven to 400°F and line a rimmed baking sheet with foil, set a wire rack on top so the bacon can crisp all around.

2. In a small bowl mix 1/2 cup packed light brown sugar, 1/4 teaspoon cayenne, 1/2 teaspoon crushed red pepper flakes, 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon smoked paprika if you like a smoky note; break up any clumps with a fork.

3. Pat 1 pound thick cut bacon (about 12 slices) dry with paper towels so the sugar sticks better, then lay slices on the rack in a single layer without overlapping.

4. Evenly sprinkle the brown sugar spice mix over the bacon slices and press it gently into the meat with your fingers or the back of a spoon so it adheres.

5. Bake in the middle of the oven 15 to 20 minutes, rotate the pan halfway through for even caramelizing; thick slices may need closer to 20 to 25 minutes — watch carefully so the sugar doesnt burn.

6. If you want extra glaze and crisp, switch to broil for 30 to 90 seconds at the end but stand right there and watch, sugar goes from perfect to burned real fast.

7. Remove bacon to a clean rack or parchment and let it rest 3 to 5 minutes so the glaze sets, its important so the candy shell firms up.

8. Sprinkle a pinch of flaky sea salt over the warm bacon if using, then serve warm or let cool completely for a crunchy snack.

9. Store leftovers in an airtight container in the fridge up to 4 days or freeze for longer, and save the pan drippings for cooking stuff later, theyre liquid gold.

10. Tips: dont overcrowd the rack, use foil for easy cleanup, and check at the very end because sugars caramelize fast and timing can vary by oven.

Equipment Needed

1. Rimmed baking sheet (half-sheet), to catch drips and hold the rack
2. Aluminum foil to line the pan for way easier cleanup
3. Oven-safe wire rack that fits the sheet so the bacon crisps all around
4. Small mixing bowl for the brown sugar spice mix
5. 1/2 cup measuring cup plus measuring spoons for the sugar and spices
6. Fork or small whisk to break up clumps and stir the sugar mix
7. Paper towels to pat the bacon dry so the sugar sticks better
8. Tongs or a spatula to lift the hot bacon off the rack
9. Cooling rack or parchment-lined tray to let the glazed bacon rest, its important so the candy shell firms up
10. Oven mitts and a timer, dont walk away during the broil step

FAQ

Q: How do I cook Billionaire Bacon in the oven? A: Preheat to 375°F, line a sheet with foil, set a wire rack on top and arrange bacon in a single layer. Sprinkle the brown sugar and spices over each slice. Bake 18 to 25 minutes until sugar is bubbly and bacon is crisp at the edges, watching closely near the end so the sugar doesn’t burn.

Q: Can I make this on the stovetop instead? A: Yes, cook bacon over medium heat until mostly done, drain excess fat, then sprinkle sugar and spices and reduce heat to low. Let sugar melt and glaze the bacon, flipping once. It takes a bit more attention so the sugar doesn’t scorch.

Q: How do I keep the bacon crisp and not soggy from the sugar? A: Use thick cut bacon and a wire rack so fat drips away while baking. Don’t pile slices, and remove to a cooling rack or paper towel briefly after baking so steam won’t soften the glaze.

Q: What if the sugar starts to burn? A: Lower the oven temp a bit and pull the pan out to check. Burnt sugar happens fast, so check at the 15 minute mark. If skillet glazing burns, take it off heat and let it cool slightly before finishing on low.

Q: How should I store and reheat leftovers? A: Refrigerate in an airtight container up to 4 to 5 days, or freeze up to 2 months. Reheat in a 350°F oven for 5 to 8 minutes to restore crispness. Microwave works fast but makes it chewy.

Q: Can I change the spice level or make it gluten free? A: Sure, cut the cayenne and red pepper to make it milder or add more for heat. Ingredients here are naturally gluten free but check your bacon and brown sugar labels for any additives if you need strict gluten free.

Billionaire Bacon Recipe Substitutions and Variations

Bacon (1 lb):
- Pancetta, sliced or diced, basically same fat for good crisp
- Canadian bacon, leaner and more hammy, cooks faster
- Thick cut turkey bacon, less fat but still gets sticky sweet
- Tempeh or coconut bacon, if you want a vegetarian option, press and marinate first
Light brown sugar (1/2 cup):
- Maple syrup, about 3/8 to 1/2 cup, gives deep caramel notes and makes glaze thinner
- Honey, same volume, sweeter and a bit floral so taste as you go
- Coconut sugar, 1:1 swap, less moist but similar caramel flavor
- White sugar + 1 tbsp molasses, if you want to mimic brown sugar exactly
Cayenne pepper (1/4 tsp):
- Chipotle powder, smoky heat, use a little less cause it’s stronger
- Hot sauce (few dashes), adds heat and acidity, reduce other liquids a bit
- Chili powder, milder and more complex, use about 1/2 tsp
- Extra crushed red pepper flakes, simple swap if you like texture too
Smoked paprika (1/4 tsp, optional):
- Regular paprika, milder and no smoke, same amount
- Chipotle powder, bump the smokiness and heat, use sparingly
- Liquid smoke, a drop or two for intense smoke flavor, mix into glaze
- Ancho or guajillo powder, offers mellow fruity chile flavor instead of smoke

Pro Tips

1. Watch it like a hawk at the end, sugar goes from perfect to burned in seconds, if your oven runs hot drop it to 375 F and add a few extra minutes but check every 1 to 2 minutes near the finish.

2. Pat the bacon really dry then press the sugar mix into the meat with your fingertips or the back of a spoon so it actually sticks, if you have the time chill the coated strips in the fridge for 8 to 12 minutes first so the sugar sets and wont slide off.

3. Want extra gloss and chew? Stir a tablespoon of real maple syrup or a splash of strong coffee into the brown sugar before you press it on, brush a little extra on right before a very short broil but stand there the whole time, 30 to 90 seconds will do and it can burn instantly.

4. Let the bacon rest on a clean rack so the candy shell firms up instead of getting soggy, and save/strain the drippings into a jar in the fridge — use that fat for frying eggs, roasting potatoes or sautéing greens, its amazing for adding flavor.

Billionaire Bacon Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

240

kcal

Equipment: 1. Rimmed baking sheet (half-sheet), to catch drips and hold the rack
2. Aluminum foil to line the pan for way easier cleanup
3. Oven-safe wire rack that fits the sheet so the bacon crisps all around
4. Small mixing bowl for the brown sugar spice mix
5. 1/2 cup measuring cup plus measuring spoons for the sugar and spices
6. Fork or small whisk to break up clumps and stir the sugar mix
7. Paper towels to pat the bacon dry so the sugar sticks better
8. Tongs or a spatula to lift the hot bacon off the rack
9. Cooling rack or parchment-lined tray to let the glazed bacon rest, its important so the candy shell firms up
10. Oven mitts and a timer, dont walk away during the broil step

Ingredients

1 pound thick cut bacon (about 12 slices)
1/2 cup packed light brown sugar
1/4 teaspoon cayenne pepper
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly ground black pepper
1/4 teaspoon smoked paprika (optional)
Pinch flaky sea salt (optional)

Directions

Preheat oven to 400°F and line a rimmed baking sheet with foil, set a wire rack on top so the bacon can crisp all around.
In a small bowl mix 1/2 cup packed light brown sugar, 1/4 teaspoon cayenne, 1/2 teaspoon crushed red pepper flakes, 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon smoked paprika if you like a smoky note; break up any clumps with a fork.
Pat 1 pound thick cut bacon (about 12 slices) dry with paper towels so the sugar sticks better, then lay slices on the rack in a single layer without overlapping.
Evenly sprinkle the brown sugar spice mix over the bacon slices and press it gently into the meat with your fingers or the back of a spoon so it adheres.
Bake in the middle of the oven 15 to 20 minutes, rotate the pan halfway through for even caramelizing; thick slices may need closer to 20 to 25 minutes — watch carefully so the sugar doesnt burn.
If you want extra glaze and crisp, switch to broil for 30 to 90 seconds at the end but stand right there and watch, sugar goes from perfect to burned real fast.
Remove bacon to a clean rack or parchment and let it rest 3 to 5 minutes so the glaze sets, its important so the candy shell firms up.
Sprinkle a pinch of flaky sea salt over the warm bacon if using, then serve warm or let cool completely for a crunchy snack.
Store leftovers in an airtight container in the fridge up to 4 days or freeze for longer, and save the pan drippings for cooking stuff later, theyre liquid gold.
Tips: dont overcrowd the rack, use foil for easy cleanup, and check at the very end because sugars caramelize fast and timing can vary by oven.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.