How to Make Perfect Candied Bacon: Sweet, Spicy, and Irresistible
An irresistible blend of sweetness, spice, and crunch that transforms any dish.
Candied Bacon: The Ultimate Sweet and Spicy Bacon Treat
There is something simply irresistible about candied bacon. The classic smoky, salty flavor of bacon is elevated with a sweet, spiced glaze that caramelizes into a crisp, lacquered coating. Whether you’re looking to upgrade your next brunch spread, need a quick party appetizer, or want a standout garnish for cocktails and sandwiches, candied bacon is an unforgettable treat. Below you’ll find a complete guide to making perfect candied bacon at home, along with serving tips, expert advice, and answers to common questions.
Why Candied Bacon Is a Game Changer
Candied bacon takes traditional bacon to a new level. The bacon slices are coated in a blend of brown sugar, black pepper, and cayenne, then gently baked to create the perfect balance of sweet, spicy, salty, and crisp. The sugar melts and caramelizes, creating an addictive texture and intense flavor punch that’s both savory and sweet.
- Perfect texture: Crisp edges and a lacquered finish.
- Versatile: Ideal as a snack, appetizer, or meal upgrade.
- Minimal cleanup: Easy foil-lining technique keeps cleanup simple.
What Makes the Best Candied Bacon?
The secret to amazing candied bacon is in both the ingredients and the technique. Using the right type of bacon and the proper oven baking method ensures bacon that’s not greasy, overcooked, or limp. Here’s what you need to know:
- Thick-cut bacon is best. The extra fat renders slowly as the sugar caramelizes, resulting in chewy yet crisp slices.
- Brown sugar is essential for caramelization due to its molasses content, which adds moisture and rich flavor. Skip granulated sugar, which can burn or become gritty.
- Spices like black pepper and cayenne give the bacon a surprising heat to balance the sweetness.
- Oven baking on a foil-lined pan prevents burnt sugar mess and helps crisp the bacon evenly without splatter.
Should You Use a Wire Rack?
For candied bacon, place the slices directly on a foil-lined baking sheet rather than on a rack. This ensures the slices caramelize in their own rendered fat for the best texture. Save the rack for cooling after baking.
Bacon Selection Tips
- Thickness: Use bacon that’s 1/8-inch thick or more.
- Flavor: Avoid overly smoky bacon, as it can compete with the sweet and spicy glaze.
- Quality matters: Opt for bacon with a good mix of fat and meat for optimal texture.
Ingredients for Classic Candied Bacon
| Ingredient | Amount | Notes |
|---|---|---|
| Thick-cut bacon | 1 lb. | Center cut preferred, not hickory smoked |
| Light brown sugar | 2/3 cup | Packed |
| Coarsely ground black pepper | 1 Tbsp. | Freshly ground for best flavor |
| Cayenne pepper | 3/4 tsp. | Optional, for heat |
How to Make Candied Bacon: Step-by-Step Directions
- Preheat: Heat your oven to 350°F (175°C). Line a large rimmed baking sheet with aluminum foil for easy cleanup.
- Mix the Coating: In a shallow bowl, combine the light brown sugar, black pepper, and cayenne. Stir until evenly distributed.
- Coat the Bacon: Working with one slice at a time, dredge both sides of bacon in the sugar mixture. Arrange slices in a single layer on the prepared baking sheet, making sure the strips don’t overlap.
- Bake: Bake for 25 to 30 minutes, rotating the pan halfway through. The bacon should appear dark, glossy, and crisp around the edges.
- Cool: Use tongs to transfer the bacon to a wire rack (sprayed lightly with non-stick spray). Let cool completely on the rack—bacon will continue to crisp as it sets (about 20 minutes).
- Serve or Store: Serve immediately, or store in an airtight container at room temperature for up to 2 days.
Clean-Up Tip
Discard the foil once cool for a mess-free kitchen—no scrubbing needed!
Serving Suggestions: Ways to Enjoy Candied Bacon
Candied bacon is far more than just a brunch side. Its intense flavor and pleasing crunch add a luxurious twist to many dishes and drinks. Here are some of the best ways to use candied bacon:
What others are reading
- Brunch Star: Serve alongside eggs, pancakes, or waffles.
- BLT Upgrade: Add to sandwiches for extra flavor.
- Bloody Mary Garnish: Skewer a strip as a cocktail garnish.
- Party Appetizer: Cut into pieces and serve as finger food.
- Dessert Topper: Crumble over ice cream or cupcakes for a sweet-savory bite.
Expert Tips for Perfect Results
- Always use thick-cut bacon—thin slices may burn before caramelizing.
- Rotate your pan halfway to prevent uneven browning.
- Let bacon cool completely on a wire rack for the crispiest texture.
- Try mixing in a bit of cinnamon or smoked paprika for new flavor variations.
- Spray your cooling rack with nonstick spray prior to use for easier cleanup.
Make-Ahead, Storage, and Freezing
Candied bacon can be made ahead for parties or meal prep. Here are storage and reheating tips to preserve its quality:
- Make-ahead: Prepare up to 2 days in advance. Store at room temperature in an airtight container, layered between parchment paper.
- Reheating: Briefly warm in a low oven (250°F) for a few minutes to restore crispness if desired.
- Freezing: While not ideal, bacon can be frozen (between parchment sheets) for up to 1 month. Thaw and re-crisp in the oven.
FAQs: Candied Bacon Questions Answered
What type of bacon is best for candied bacon?
Thick-cut, center-cut bacon is highly recommended. Thinner bacon can dry out before the sugar caramelizes fully, which may lead to burning or subpar texture.
Can I use regular white sugar instead of brown sugar?
No—brown sugar is preferred because its molasses content adds moisture and helps create the glossy, caramelized coating on each slice, while also enhancing the flavor. Granulated sugar doesn’t provide the same results.
Can I make candied bacon in a skillet or air fryer?
The oven is best for making candied bacon, as the indirect heat allows for even caramelization and less chance of burning. A skillet could scorch the sugar quickly, and an air fryer may cause uneven cooking and mess.
Will candied bacon stay crispy?
Candied bacon is at its crispiest when fully cooled on a wire rack. Humidity or improper storage (in a closed container before cooling) can lead to stickiness or loss of crispness. Allow it to cool fully before packing or plating.
How do I prevent candied bacon from sticking to the pan?
Using a foil-lined pan is the best trick for easy removal. For cooling, spraying your wire rack with nonstick spray prevents sticking and simplifies cleanup.
Can I adjust the spice level?
Definitely. Use more or less cayenne pepper to suit your heat preference, or add a pinch of chili powder for a milder option.
Variations and Pro Tips
- Maple Variation: Drizzle each strip with a few drops of pure maple syrup before baking for a richer, more complex sweetness.
- Nutty Twist: Scatter chopped pecans or walnuts over the bacon before baking for added crunch.
- Spice Up: Add 1/2 tsp. smoked paprika or ground chipotle for smoky dimension.
- Herbaceous: Try sprinkling finely minced rosemary or thyme over the coated bacon before baking for a savory herbal note.
Serving Suggestions: What Pairs Well with Candied Bacon?
Candied bacon is extremely versatile and can complement a wide variety of dishes:
- Eggs Benedict: Replace Canadian bacon for a decadent brunch main.
- Salads: Serve crumbled over spinach or arugula salads for a sweet-savory boost.
- Cocktails: Rim a Bloody Mary glass with brown sugar and serve with a candied bacon stir stick.
- Cheese Plates: Include strips on charcuterie boards for an impressive party spread.
Nutrition Information (Approximate Per Serving)
| Nutrition | Per Slice |
|---|---|
| Calories | 120 |
| Fat | 9g |
| Protein | 5g |
| Sugar | 6g |
| Carbohydrates | 7g |
About the Recipe Developer
This candied bacon recipe comes from Sloane Layton, a professionally trained chef and regular contributor at The Pioneer Woman. Known for her expertise in bread and pastry, Sloane brings her attention to detail and creative flair to this simple, crowd-pleasing treat.
More Candied Bacon FAQs
Can I make a large batch for a party?
Absolutely—simply double or triple the recipe and use additional sheet pans as needed. Keep an eye on oven space and rotate pans for even baking.
How do I keep candied bacon crisp at a buffet?
Arrange slices on a wire cooling rack set over a baking sheet and keep in a warm oven (about 200°F) if needed before serving.
Can candied bacon be used as a food gift?
Yes! Once fully cooled and crisp, layer pieces with wax paper in a decorative tin. Add a note to consume within 2 days for best texture.
Is candied bacon gluten-free?
Bacon itself is gluten-free, and the standard coating (brown sugar and spices) contains no gluten. Always check bacon packaging and spice labels to be sure.
Discover More Bacon Recipes
- Green Bean Mushroom Casserole with Candied Bacon: Use chopped candied bacon as a sweet-savory topping for casseroles.
- Bacon Cheddar Ranch Dip: Combine candied bacon crumbles with whipped cream cheese and herbs for an irresistible dip.
- Caramelized Onion and Bacon Dip: Add a portion of candied bacon to a savory caramelized onion dip for unique flavor.
- Bacon Appetizer Platters: Mix candied, regular, and maple-glazed bacon on a platter for your next brunch or party.
Frequently Asked Questions (FAQs)
Q: Can candied bacon be made ahead and reheated?
A: Yes, you can make candied bacon up to 2 days ahead. Store in an airtight container at room temperature, and re-crisp in a low oven for a few minutes before serving if needed.
Q: Can I make candied bacon without cayenne?
A: Absolutely. The cayenne is optional and can be omitted for a milder, purely sweet version of candied bacon.
Q: What’s the best way to serve candied bacon at brunch?
A: Stand strips upright in a mason jar or glass so guests can grab-and-go, or lay flat on a serving platter for easy access.
Q: Can I freeze leftover candied bacon?
A: It’s best when fresh, but you can freeze between parchment and reheat gently in the oven. Be aware that the texture may change slightly after thawing.
Q: Is it possible to cut back on sugar?
A: Reducing the sugar will impact the signature caramelized finish. For a less sweet version, reduce slightly but maintain a coating for best results.
References
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