Bacon Bits Recipe

Prepare bacon

Trim any very thick rind from the bacon if present. Cut each bacon slice crosswise into 1/4- to 1/2-inch pieces so you end up with small strips/chunks that will become bacon bits.

Render slowly

Place the chopped bacon and 1 cup water in a heavy skillet (cast iron preferred) or a medium saucepan over medium heat. The water helps render fat evenly and prevents burning. Cook, stirring occasionally, until the water has mostly evaporated and the bacon starts to release fat, about 10–12 minutes.

Crisp the bacon

Once the water has evaporated, reduce heat to medium-low and continue cooking, stirring frequently so pieces crisp evenly and do not stick. Cook until pieces are deeply browned and crisp, about 6–10 more minutes depending on thickness. Use a slotted spoon to transfer bacon bits to a paper towel–lined plate to drain most of the fat.

Season and glaze

While bacon is still hot but off the heat, sprinkle the brown sugar, black pepper, smoked paprika and salt evenly over the bacon in the pan or in a bowl. If using maple syrup for a sweet glaze, drizzle it over now. Toss gently with a spoon or tongs so the sugar melts slightly and coats the pieces. If you prefer savory-only bacon bits, omit the brown sugar and maple syrup and simply toss with pepper and smoked paprika.

Cool and drain

Spread the seasoned bacon bits in a single layer on a fresh paper towel or wire rack to cool and finish crisping for 5–10 minutes. As they cool they will firm up further. If any pieces are still greasy, blot lightly with another paper towel.

Store or use

Use immediately to garnish salads, soups, baked potatoes, casseroles or other dishes. To store, let the bacon bits cool completely, then transfer to an airtight container and refrigerate for up to 5 days. For longer storage, freeze in a sealed container or freezer bag for up to 1 month and re-crisp in a 350°F (175°C) oven for 5–8 minutes before serving.