Candied Bacon Recipe

Prepare oven and pan

Preheat the oven to 375°F (190°C). Line a large rimmed baking sheet with aluminum foil for easy cleanup. Place a wire rack on top of the baking sheet; if you don't have a rack, you can bake directly on the foil but rotate and drain excess fat more often.

Make the candy mixture

In a medium bowl combine the packed brown sugar, 2 tablespoons maple syrup, smoked paprika, cayenne pepper, ground black pepper, and fine sea salt. Stir until evenly mixed and slightly dampened by the maple syrup; the texture should be sandy but clump slightly when pressed.

Coat the bacon

Lay the bacon slices in a single layer on the wire rack (or foil) without overlapping. If slices are very long, fold gently so they fit without stacking. Using a spoon or your fingers, press the brown sugar mixture evenly onto the top side of each bacon slice so it adheres. Reserve about 1 tablespoon of the sugar mix for later if you want extra caramelized bits.

Bake

Place the baking sheet on the middle rack and bake 20–30 minutes, checking at 15 minutes. Baking time depends on thickness and oven: aim for the sugar to melt and darken to a deep amber and the bacon to be crisp at the edges but still slightly chewy in the center. Rotate the pan halfway through for even cooking. If sugar begins to burn, lower the temperature to 350°F (175°C) and continue watching closely.

Optional pan-fry for extra caramelization

If you prefer a more aggressively caramelized finish, after baking for 15–20 minutes remove bacon and, in a large skillet over medium heat, add 1 teaspoon neutral oil. Place bacon sugar-side down in the skillet in batches for 30–60 seconds until the sugar bubbles and deepens in color — be careful, sugar will caramelize quickly and can burn. Transfer back to the rack or a sheet lined with parchment.

Rest and finish

Once the bacon reaches desired crispness, remove from oven or skillet and let rest on the wire rack for 5 minutes. The glaze will harden slightly as it cools. If using the optional teaspoon of pure maple syrup, brush lightly over each slice immediately after baking for an added glossy finish and maple flavor. Sprinkle the reserved tablespoon of sugar mixture over any slices that need extra crunch while still warm.

Serve and store

Serve warm or at room temperature as an appetizer, cocktail garnish, or breakfast side. Leftovers: store in an airtight container lined with paper towel in the refrigerator for up to 4 days; re-crisp in a 350°F (175°C) oven for 5–8 minutes before serving.