I perfected my Easy Candied Bacon and I’m finally revealing the single surprising step that creates its glossy, caramelized finish.

Jump to Recipe

I promise this is the BEST Candied Bacon Recipe and the kind of thing that makes a party go viral. I took thick cut bacon and packed light brown sugar and turned it into something weirdly irresistible.

It looks fancy but it is basically Easy Candied Bacon that people will fight over. Serve it and watch grownups act like kids, grabbing pieces and asking what the secret is.

I’m not telling everything here, but trust me, this Tailgate Food favorite has a sticky crunchy edge that hooks you. Come curious, leave with your plate suspiciously empty.

Ingredients

Print Recipe (No Advertisments)

Bacon: rich in protein, high in fat, adds smoky salty crunch thats totally addictive.
Light brown sugar: gives deep molasses sweetness and caramelizes to a sticky crisp.
Black pepper: sharp bite, cuts sweetness, adds subtle heat and peppery aroma.
Smoked paprika (optional): smoky color and flavor, mild sweetness and savory depth.
Cayenne or red pepper flakes (optional): adds spicy kick, balances sweet, tiny calorie hit.
Maple syrup or honey (optional): extra sticky sweet, floral notes, makes the glaze glossy.
Flaky sea salt (optional): finishing salt that boosts crunch, contrast and saltiness at the end.

Ingredient Quantities

1 lb thick cut bacon (about 10 to 12 slices)

3/4 cup packed light brown sugar

1/2 teaspoon coarsly ground black pepper

1 teaspoon smoked paprika (optional)

1/4 teaspoon cayenne pepper or pinch red pepper flakes (optional)

1 tablespoon pure maple syrup or honey (optional)

Flaky sea salt about 1/4 teaspoon (optional)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil, set a wire rack on top and spray the rack lightly with oil so the bacon wont stick.

2. Pat the bacon dry with paper towels so the sugar will cling better.

3. In a bowl mix the packed light brown sugar, coarsely ground black pepper, smoked paprika if using, and cayenne or red pepper flakes if using. If you want extra stick and shine add the maple syrup or honey and stir into a coarse paste.

4. Lay bacon slices in a single layer on the rack, dont overlap them or they wont cook evenly.

5. Press the brown sugar mixture onto each slice, covering the top (and the bottom if you like it super candied). Get the sugar compacted so it wont just fall off.

6. Bake 12 to 20 minutes depending on how thick your bacon is and how crispy you like it, checking after 10 minutes. Flip the slices once about halfway through for even caramelization, and keep a close eye the last few minutes so the sugar doesnt burn.

7. If you want a shinier glaze brush a little extra maple syrup or honey on the bacon during the last 1 to 2 minutes, then return to the oven briefly.

8. Remove the tray, immediately sprinkle flaky sea salt over the hot bacon if using, and let the slices rest on the rack for about 5 minutes so the sugar hardens into that perfect candy coating.

9. Transfer the cooled pieces to a fresh sheet of parchment to finish cooling, dont stack them while hot or theyll stick together.

10. Serve warm or room temp. Store leftovers in the fridge in a single layer separated by paper towels, and reheat in a hot oven for a minute or two to recrisp.

Equipment Needed

1. rimmed baking sheet (large)
2. aluminum foil to line the sheet
3. wire rack that fits on the sheet, sprayed lightly so bacon wont stick
4. large mixing bowl
5. measuring cups and spoons
6. pastry brush for glazing
7. tongs or a flat spatula for flipping
8. paper towels to pat the bacon dry
9. oven mitts and a sheet of parchment for cooling/storing

FAQ

1 lb thick cut bacon (about 10 to 12 slices)

3/4 cup packed light brown sugar

1/2 teaspoon coarsely ground black pepper

1 teaspoon smoked paprika (optional)

1/4 teaspoon cayenne pepper or a pinch red pepper flakes (optional)

1 tablespoon pure maple syrup or honey (optional)

Flaky sea salt about 1/4 teaspoon (optional)

Q: Can I use thin sliced bacon instead of thick cut? A: Yes you can. Thin bacon will cook faster and might crisp more, so start checking at 10 minutes. It also gives less chew. Thick cut is easier to get that candy like bite.

Q: Will the sugar burn before the bacon is done? A: It can. That is why you watch it the last few minutes and use the rack so drippings fall away. If sugar starts smoking, lower oven 25 degrees and finish a little longer.

Q: How do I reheat leftovers so they stay crunchy? A: Reheat in a 350°F oven on a rack for 5 to 8 minutes until warmed through. Microwave makes it soggy.

Q: Can I make this ahead for a party? A: Yes. Make up to 2 days ahead, keep in a single layer at room temp. For longer storage freeze flat between parchment sheets and warm in the oven before serving.

Q: Any good substitutes for brown sugar or maple? A: Light brown sugar is best for flavor. You can use dark brown for deeper molasses notes. If you skip maple or honey, the bacon will still candy fine with sugar alone.

Q: My sugar pooled and burned on the pan. How to avoid that? A: Use a rack so drippings fall below. Also press sugar into the meat so less falls off. Line the sheet with foil so cleanup is easier if it does burn.

The BEST Candied Bacon Recipe Substitutions and Variations

Brown sugar: swap with dark brown sugar 1:1 for a richer molasses taste, or make light brown sugar by stirring 1 cup granulated sugar with 1 tablespoon molasses, or use coconut sugar 1:1 for a less refined sweeter note.
Coarsely ground black pepper: use cracked mixed peppercorns for a similar bite, or white pepper if you don’t want black specks, or crushed red pepper flakes for more heat.
Smoked paprika (optional): substitute chipotle powder (start with about half the amount), or use regular paprika plus a pinch of smoked salt or a drop of liquid smoke for that smoky vibe.
Pure maple syrup or honey (optional): swap with agave nectar 1:1, or light corn syrup or brown rice syrup for extra stickiness, or mix a little maple extract into simple syrup if you want the flavor without the syrup texture.

Pro Tips

1. After you press the sugar onto each slice, pop the tray in the fridge for 8 to 12 minutes so the coating firms up. It makes flipping way easier and cuts down on stray clumps falling onto the pan.

2. If your bacon is extra thick or your oven runs hot, set the oven about 25 degrees lower and cook a bit longer. Sugar goes from golden to burnt fast, so lower and slower gives more even caramelization.

3. For super even coverage, press the sugar with the back of a spoon or a flat spatula and compact it well. If the sugar still slips, wet your fingertips a tiny bit or add a teaspoon of maple syrup to the mix so it becomes more paste like.

4. Use a rimmed sheet under the rack to catch drips and save that rendered fat for frying eggs or roasting veggies. If the sugar bakes onto the pan, fill it with hot water while it cools and the mess will lift off much easier.

The BEST Candied Bacon Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I perfected my Easy Candied Bacon and I'm finally revealing the single surprising step that creates its glossy, caramelized finish.

Servings

servings

Calories

309

kcal

Equipment: 1. rimmed baking sheet (large)
2. aluminum foil to line the sheet
3. wire rack that fits on the sheet, sprayed lightly so bacon wont stick
4. large mixing bowl
5. measuring cups and spoons
6. pastry brush for glazing
7. tongs or a flat spatula for flipping
8. paper towels to pat the bacon dry
9. oven mitts and a sheet of parchment for cooling/storing

Ingredients

1 lb thick cut bacon (about 10 to 12 slices)
3/4 cup packed light brown sugar
1/2 teaspoon coarsly ground black pepper
1 teaspoon smoked paprika (optional)
1/4 teaspoon cayenne pepper or pinch red pepper flakes (optional)
1 tablespoon pure maple syrup or honey (optional)
Flaky sea salt about 1/4 teaspoon (optional)

Directions

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil, set a wire rack on top and spray the rack lightly with oil so the bacon wont stick.
Pat the bacon dry with paper towels so the sugar will cling better.
In a bowl mix the packed light brown sugar, coarsely ground black pepper, smoked paprika if using, and cayenne or red pepper flakes if using. If you want extra stick and shine add the maple syrup or honey and stir into a coarse paste.
Lay bacon slices in a single layer on the rack, dont overlap them or they wont cook evenly.
Press the brown sugar mixture onto each slice, covering the top (and the bottom if you like it super candied). Get the sugar compacted so it wont just fall off.
Bake 12 to 20 minutes depending on how thick your bacon is and how crispy you like it, checking after 10 minutes. Flip the slices once about halfway through for even caramelization, and keep a close eye the last few minutes so the sugar doesnt burn.
If you want a shinier glaze brush a little extra maple syrup or honey on the bacon during the last 1 to 2 minutes, then return to the oven briefly.
Remove the tray, immediately sprinkle flaky sea salt over the hot bacon if using, and let the slices rest on the rack for about 5 minutes so the sugar hardens into that perfect candy coating.
Transfer the cooled pieces to a fresh sheet of parchment to finish cooling, dont stack them while hot or theyll stick together.
Serve warm or room temp. Store leftovers in the fridge in a single layer separated by paper towels, and reheat in a hot oven for a minute or two to recrisp.

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.