Pint Of Shamrock Bacon Recipe

Name: McCracken’s Irish Pubs PINT OF SHAMROCK BACON Recipe
Cook time: 40 min
Total time: 40 min
Yield: 5 servings
Cuisine: American
Ingredients: 1 lb thick-cut pork bacon; 1 cup brown sugar (light or dark); 2 tbsp maple syrup; 1 tsp freshly ground black pepper; 1 tsp smoked paprika; 0.25 tsp crushed red pepper flakes (optional); 0.25 tsp kosher salt (if bacon is low-salt); 1 each pint glass (for serving); 1 tbsp microgreens or fresh parsley (garnish, optional); 5 each toothpicks or cocktail skewers (optional)

Inspired by McCracken’s Irish Pub

Time40m

Serves5

Five pieces of our incredible, house-made candied bacon served in a pint glass

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Ingredients

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Candied Bacon

1 lb thick-cut pork bacon

1 cup brown sugar (light or dark)

2 tbsp maple syrup

1 tsp freshly ground black pepper

1 tsp Smoked paprika

1/4 tsp crushed red pepper flakes (optional)

1/4 tsp kosher salt (if bacon is low-salt)

Finishing & Serving

1 each pint glass (for serving)

1 tbsp microgreens or fresh parsley (garnish, optional)

5 each toothpicks or cocktail skewers (optional)

Method

Candied Bacon

Prep oven and pan

Preheat oven to 375°F (190°C). Line a rimmed baking sheet with aluminum foil for easy cleanup. Place a wire rack on top of the baking sheet; this allows fat to drip away and the sugar to set evenly. If you don't have a rack, place bacon directly on foil but drain and flip halfway through.

Prepare sugar glaze

In a shallow bowl or wide plate, combine the brown sugar, maple syrup, black pepper, smoked paprika, crushed red pepper flakes (if using), and kosher salt. Stir until mixture is evenly moistened and forms a coarse paste.

Coat bacon

Working one slice at a time, press one side of each bacon strip into the sugar mixture so it adheres well. Arrange the bacon, sugar-coated side up, on the wire rack spaced slightly apart so hot air circulates. Reserve any remaining sugar mix for a light sprinkle later.

Bake until caramelized

Bake in the preheated oven for 20–30 minutes, depending on bacon thickness and desired crispness. Start checking at 18 minutes. The sugar should melt and bubble and the edges will darken but not burn. Rotate the pan once midway for even browning.

Caramelize under broiler (optional)

If the sugar hasn't fully caramelized after baking, switch oven to broil on high and broil 1–2 minutes while watching closely — sugar can burn quickly. Remove when caramelized and deep golden.

Drain and set

Using tongs, transfer the bacon to a sheet of parchment or a wire rack to cool and harden. If desired, while still slightly tacky, sprinkle a pinch of the reserved sugar mixture on top for extra crust. Let cool 5–10 minutes so the glaze sets and bacon becomes slightly crisp; it will remain chewy in the center if thick-cut.

Finishing & Serving

Select five of the most attractive candied bacon strips. If you used a wire rack, blot any large excess grease with a paper towel before serving.

Place the bacon upright in a clean pint glass so the glazed sides face outward (leaning slightly against the glass). For easy pick-up, you can skewer each strip through the top with a toothpick or short cocktail skewer.

Garnish with a small tuft of microgreens or a sprig of parsley at the top of the glass for contrast and color, if desired. Serve warm or at room temperature immediately as an appetizer.