Candied Bacon Recipe

Time35m

Serves4

Make Candied Bacon Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Preheat and prepare pan
Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with aluminum foil for easy cleanup. Place a wire rack (oven-safe) on top of the baking sheet and lightly spray or brush the rack with a little oil to prevent sticking.
2
Mix the glaze
In a shallow bowl combine the packed brown sugar, maple syrup, freshly ground black pepper, smoked paprika (if using), and chili powder or cayenne (if using). Stir until the sugar is moistened and the mixture is cohesive. The mixture should be thick but brushable.

3
Coat the bacon
Pat bacon slices dry with paper towels if they are very wet. Working one slice at a time, press each slice of bacon into the brown-sugar mixture, coating all sides lightly. Shake off any large clumps of sugar. Lay each coated slice on the wire rack spaced slightly apart so air can circulate and the glaze can set.
4
Optional double coat
For an extra-thick crust, after the first coat is placed on the rack, spoon or brush a little additional brown-sugar mixture onto the top of each slice so both top and bottom are glazed.
5
Bake until caramelized
Place the baking sheet on the middle rack and bake for 18–25 minutes, rotating the pan once halfway through for even browning. Bake until the bacon is deeply golden and the sugar has melted into a sticky, bubbly glaze. Thin slices will finish sooner (around 18 minutes); thick-cut may need up to 25 minutes. Watch closely the last 5 minutes to avoid burning the sugar.

6
Set and crisp
When the bacon reaches the desired color and crispness, remove the pan from the oven. Let the bacon cool on the rack for 5 minutes so the glaze firms up. If you prefer crispier texture, transfer strips to a parchment-lined sheet and allow to cool another 5–10 minutes; the glaze will harden as it cools.
7
Optional glaze brush
If you want extra shine and flavor, lightly brush the hot bacon with the optional tablespoon of maple syrup immediately after removing from the oven, then allow to set for a couple of minutes.
8
Serve
Serve warm or at room temperature. For bite-sized pieces, cut each strip into 2–3 pieces and serve with toothpicks. Store leftovers in an airtight container in the refrigerator for up to 5 days; re-crisp in a 350°F (175°C) oven for 5–7 minutes.