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Ingredients
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Candied Bacon
Method
Candied Bacon
Prep and preheat
Position an oven rack in the middle of the oven and preheat to 400°F (205°C). Line a rimmed baking sheet with aluminum foil for easy cleanup. Place a wire rack on the baking sheet and lightly oil or spray the rack to prevent sticking.
Make the dry candy rub
In a medium bowl combine the light brown sugar, granulated sugar, Colman’s® dry mustard, cayenne pepper, black pepper, and smoked paprika (if using). Whisk until evenly blended. If you want a slightly stickier glaze, stir in the maple syrup at this stage—mixture will be moist but still scoopable.
Coat the bacon
Pat bacon slices dry with paper towels. Working one or two slices at a time, press both sides of each bacon slice into the sugar mixture so they have an even coating. Lay the coated bacon in a single layer on the prepared wire rack, leaving a little space between slices for air circulation and even cooking. If there is excess loose sugar, gently shake it off and press the remainder into the bacon.
Bake
Bake in the preheated 400°F oven for 12–18 minutes, depending on thickness and desired crispness. Start checking at 12 minutes: edges should be deep golden and sugars bubbling. For extra-caramelized edges, rotate the pan once halfway through cooking. If you used maple syrup, you may need an additional 1–3 minutes to reach desired crispness.
Finish and cool
When bacon reaches desired color and texture, remove the pan from the oven. Let bacon rest on the rack for 3–5 minutes to allow the coating to set; it will crisp further as it cools. Transfer pieces to a paper-towel-lined plate or another rack to finish cooling. If any sugar pooled on the foil below, scrape and discard once cooled.
Serve and store
Serve warm or at room temperature as an appetizer, garnish, or snack. Store cooled candied bacon in an airtight container layered with paper towels in the refrigerator for up to 4 days; reheat briefly in a single layer on a baking sheet at 350°F (175°C) for 5–7 minutes to re-crisp.