I just made this Billionaires Bacon Recipe and I can’t stop thinking about how it turned ordinary bacon into something scandalously sweet, salty and smoky that everyone at brunch kept sneaking bites of.

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I’m obsessed with Million Dollar Bacon. I love how the bacon crunch sings with sticky sweet and smoky, like breakfast made reckless.

I grab thick cut bacon and dark brown sugar because that’s the combo that hurts good. And the bacon glaze?

Yeah, it glosses everything and makes my fork tremble. This feels like a tiny sin I taste in public and pretend I’m fancy about it.

But mostly it’s simple greed: chew, crackle, sticky lip, repeat. Cinnamon Toast Bacon vibes but louder really.

I don’t share. Not today.

Not ever. Worth the mess and guilt in every single bite.

Ingredients

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Thick-cut bacon, meaty crunch and salty protein you’ll obsess over.
Dark brown sugar, sticky caramel notes that make it dangerously snackable.
Pure maple syrup, adds syrupy sweetness and glossy finish.
Basically candy.
Freshly ground black pepper, bright bite to cut the sweetness.
Cayenne pepper, sneaky heat that warms without overpowering.
Plus, it lingers.
Smoked paprika, subtle smoke and color.
Basically campfire vibes.
Garlic powder, mellow savory backbone so it’s never one-note.
Finely chopped pecans, crunchy texture and nutty richness.
Plus, fancy touch.
Flaky sea salt, finishing crunch and salt bursts that make bites sing.

Ingredient Quantities

1 pound thick cut bacon

1/2 cup packed dark brown sugar

2 tablespoons pure maple syrup

1 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper (or to taste)

1/2 teaspoon smoked paprika

1/4 teaspoon garlic powder

1/4 cup finely chopped pecans (optional for crunch)

Flaky sea salt for finishing, a pinch or two

How to Make this

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1. Preheat oven to 400 F and line a rimmed baking sheet with foil, then set a wire rack on top so the bacon can crisp evenly and the glaze wont pool.

2. In a bowl combine 1/2 cup packed dark brown sugar, 2 tablespoons pure maple syrup, 1 teaspoon freshly ground black pepper, 1/4 teaspoon cayenne (or less if you dont like heat), 1/2 teaspoon smoked paprika and 1/4 teaspoon garlic powder until it makes a sticky paste.

3. Pat 1 pound thick cut bacon dry with paper towels, then lay slices out in a single layer on the rack without overlapping.

4. Use a spoon or small offset spatula to spread the brown sugar mixture over each slice, pressing it gently so it sticks. Dont worry about perfect coverage, little gaps are fine.

5. If using pecans, sprinkle 1/4 cup finely chopped pecans evenly over the glazed bacon now so they toast into the glaze while baking.

6. Bake in the preheated oven for 15 to 20 minutes, checking at 12 minutes and then every few minutes after. You want the sugar melted and bubbling and the bacon browned and crisp at the edges. Times vary by oven and bacon thickness.

7. If the bacon is browning too fast but not crisping, lower oven to 375 F. If you want extra caramelization, move the pan to the top rack and broil for 30 to 90 seconds but watch it like a hawk so it doesnt burn.

8. Remove bacon to a clean rack or parchment so excess fat drains and the glaze firms up a bit as it cools. Let it rest for 2 to 3 minutes so the sugar sets.

9. Finish with a light sprinkle of flaky sea salt to taste, serve warm. Leftovers can be refrigerated and gently reheated in a skillet or oven to bring back the crisp.

Equipment Needed

1. Oven (preheated to 400 F)
2. Rimmed baking sheet
3. Aluminum foil to line the sheet
4. Wire cooling rack that fits the sheet
5. Medium mixing bowl
6. Measuring cups and spoons
7. Spoon or small offset spatula for spreading the glaze
8. Kitchen paper towels (to pat bacon dry)
9. Chef knife and cutting board (for chopping pecans)
10. Cooling rack or parchment for draining and resting the bacon

FAQ

Q: Can I cook this in a skillet instead of the oven? A: Yes, but watch it closely. Cook over medium heat so the sugar doesn't burn, and flip often. A skillet will give faster browning but it's easier to scorch than the oven.

Q: How do I keep the brown sugar from burning? A: Use a lower oven temp like 350°F and bake on a wire rack over a sheet pan so air circulates. If sugar starts smoking, lower the temp and tent with foil. You can also brush on the maple syrup near the end instead of at the start.

Q: Can I make this ahead of time and reheat it? A: Yep. Store in the fridge up to 4 days in an airtight container. Reheat on a baking sheet at 300°F for 5 to 8 minutes to keep it crisp. Microwave will make it soggy, so avoid that if you can.

Q: Are the pecans necessary? A: No, they're optional. They add nice crunch and a toasty flavor, but the bacon is great without them. If you use them, press them onto the bacon after glazing so they stick.

Q: It's spicy for me, how do I cut the heat? A: Reduce or omit the cayenne and cut the black pepper to 1/2 teaspoon. You can keep the smoked paprika for flavor without extra heat.

Q: How do I get it extra crispy or a little chewier? A: For extra crispy, bake a bit longer and let it rest on a rack so fat drains off. For chewier, cook a touch less time and don't let it cool fully before serving. Either way finish with a pinch of flaky sea salt for the best flavor.

Million Dollar Bacon Recipe Substitutions and Variations

Thick cut bacon: Swap for thick cut turkey bacon for less fat, or use pancetta or slab bacon if you want a more porky, salty punch. If you use turkey, watch time cause it crisps faster.
Dark brown sugar: Use light brown sugar plus a teaspoon molasses, or coconut sugar for a deeper, slightly caramel note. White granulated sugar with a splash of maple also works in a pinch.
Pure maple syrup: Substitute honey or agave nectar for similar stickiness and sweetness. If you want a smoky-sweet vibe, mix honey with a few drops of liquid smoke.
Finely chopped pecans (optional): Swap in chopped walnuts or toasted almonds for crunch, or use sesame seeds for a nut-free crunch. Pecans toasted bring out more flavor so do that if you can.

Pro Tips

1. Chill the bacon briefly before glazing. Cold bacon holds its shape better so the sugar glaze wont slide off while you press it on. If the slices get too warm, pop them in the fridge for 5 minutes and then finish.

2. Watch the oven not the clock. Every oven and every slab of bacon cooks different, so start checking at 12 minutes and then every couple minutes after. The moment the sugar is bubbling and the edges are darkening, pull it. Sugar goes from caramelized to charred real fast.

3. Save some bacon fat for later. Drain most off after baking but keep a tablespoon or two, it makes killer fried eggs or vinaigrettes. Also if you want extra crispness when reheating, use a skillet with a little of that reserved fat instead of the microwave.

4. If you like contrast add a tiny acid at the end. A quick squeeze of lemon or a few drops of apple cider vinegar on the platter just before serving brightens the sweetness and cuts through the richness. Go easy though, you dont want to make it soggy.

Million Dollar Bacon Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I just made this Billionaires Bacon Recipe and I can't stop thinking about how it turned ordinary bacon into something scandalously sweet, salty and smoky that everyone at brunch kept sneaking bites of.

Servings

servings

Calories

393

kcal

Equipment: 1. Oven (preheated to 400 F)
2. Rimmed baking sheet
3. Aluminum foil to line the sheet
4. Wire cooling rack that fits the sheet
5. Medium mixing bowl
6. Measuring cups and spoons
7. Spoon or small offset spatula for spreading the glaze
8. Kitchen paper towels (to pat bacon dry)
9. Chef knife and cutting board (for chopping pecans)
10. Cooling rack or parchment for draining and resting the bacon

Ingredients

1 pound thick cut bacon
1/2 cup packed dark brown sugar
2 tablespoons pure maple syrup
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper (or to taste)
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 cup finely chopped pecans (optional for crunch)
Flaky sea salt for finishing, a pinch or two

Directions

Preheat oven to 400 F and line a rimmed baking sheet with foil, then set a wire rack on top so the bacon can crisp evenly and the glaze wont pool.
In a bowl combine 1/2 cup packed dark brown sugar, 2 tablespoons pure maple syrup, 1 teaspoon freshly ground black pepper, 1/4 teaspoon cayenne (or less if you dont like heat), 1/2 teaspoon smoked paprika and 1/4 teaspoon garlic powder until it makes a sticky paste.
Pat 1 pound thick cut bacon dry with paper towels, then lay slices out in a single layer on the rack without overlapping.
Use a spoon or small offset spatula to spread the brown sugar mixture over each slice, pressing it gently so it sticks. Dont worry about perfect coverage, little gaps are fine.
If using pecans, sprinkle 1/4 cup finely chopped pecans evenly over the glazed bacon now so they toast into the glaze while baking.
Bake in the preheated oven for 15 to 20 minutes, checking at 12 minutes and then every few minutes after. You want the sugar melted and bubbling and the bacon browned and crisp at the edges. Times vary by oven and bacon thickness.
If the bacon is browning too fast but not crisping, lower oven to 375 F. If you want extra caramelization, move the pan to the top rack and broil for 30 to 90 seconds but watch it like a hawk so it doesnt burn.
Remove bacon to a clean rack or parchment so excess fat drains and the glaze firms up a bit as it cools. Let it rest for 2 to 3 minutes so the sugar sets.
Finish with a light sprinkle of flaky sea salt to taste, serve warm. Leftovers can be refrigerated and gently reheated in a skillet or oven to bring back the crisp.

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.