Our 'famous' Candied Bacon Recipe
sugar, cayenne, Colman’s®
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Ingredients
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Candied Bacon
Method
Candied Bacon
Preheat and prepare pan
Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with aluminum foil for easy cleanup. Place a wire cooling rack on top of the foil-lined sheet and lightly oil the rack or spray with nonstick spray so the bacon won't stick.
Make the sugar-cayenne coating
In a shallow bowl or pie plate, combine the granulated sugar, light brown sugar, Colman’s® dry mustard, cayenne pepper, freshly ground black pepper, and smoked paprika (if using). Stir thoroughly so the mustard and spices are evenly distributed throughout the sugar mixture.
Coat the bacon
Working one or two slices at a time, lay a slice of bacon flat and press one side firmly into the sugar-spice mixture so it adheres. Flip the slice and press the other side into the mixture as well, coating both sides. If excess sugar clumps, gently press it into the bacon with your fingers so the coating is even. Place coated slices on the prepared rack in a single layer with slight space between them.
Arrange for baking
Once all slices are coated and arranged on the rack, sprinkle any remaining sugar mixture evenly over the bacon. This helps fill any thin spots in the coating and adds extra crunch.
Bake until crisp and caramelized
Bake in the preheated oven for 18–25 minutes, rotating the pan once halfway through for even cooking. Baking time will vary by bacon thickness and oven; watch for deep golden-brown edges and bubbling sugar. For chewier candied bacon, aim for the lower end of the range; for crispier, caramelized bacon, bake toward the upper end but avoid burning the sugar.
Cool and set
Remove the baking sheet from the oven and let the bacon cool on the rack for 5–8 minutes. As it cools, the sugar will harden into a glossy, brittle glaze. Use a spatula to transfer slices to a paper-towel-lined plate or wire rack to finish cooling if desired.
Serve or store
Serve warm or at room temperature. To store, place cooled candied bacon in a single layer between sheets of parchment or wax paper in an airtight container. Keep at room temperature for up to 24 hours (best same day) or refrigerate up to 3 days; re-crisp briefly under a low broiler or in a 350°F (175°C) oven for 2–3 minutes if needed.