Candied Bacon Recipe

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 rack on the sheet so bacon will sit elevated; if you don’t have a rack, use the foil alone but drain fat and watch for sticking.

Make maple-pepper glaze

In a small saucepan over medium heat, combine the Michigan maple syrup, light brown sugar, apple cider vinegar, 1 tablespoon of the crushed smoked peppercorns, sea salt, and cayenne. Bring gently to a simmer, stirring until sugar dissolves and the mixture is glossy, about 3–4 minutes. Simmer another 1–2 minutes to slightly thicken. If glaze becomes too thick, add up to 2 tablespoons water to reach a brushable consistency. Remove from heat and set aside.

Arrange bacon

Lay bacon slices in a single layer on the wire rack without overlapping. If slices are long, lay them in a slightly curved manner to fit the sheet. Reserve any bacon fat that collects on the foil if desired for other uses.

First bake

Bake the bacon in the preheated oven for 15 minutes. This partially renders fat and starts crisping but keeps bacon pliable so the glaze will adhere.

Glaze and season

Remove the pan from the oven. Using a pastry brush, brush each bacon slice evenly with a generous layer of the maple-pepper glaze. Sprinkle the remaining 1 tablespoon crushed smoked peppercorns evenly over the glazed bacon for pronounced pepper flavor.

Finish baking

Return the glazed bacon to the oven and bake an additional 8–12 minutes, watching closely near the end. You want the glaze to bubble and set but not burn; total bake time will yield strips that are crisp at the edges and slightly chewy in the center. For crisper bacon, bake up to 14 minutes more, rotating the pan halfway through.

Caramelize under high heat (optional)

If you prefer a deeply caramelized finish, switch the oven to broil on high for 1–2 minutes after baking. Position the rack so the bacon is 6–8 inches from the broiler and watch constantly to prevent burning—the glaze will blister and darken.

Cool and set

Remove the bacon to a clean sheet of parchment or a cooling rack and let cool 5–10 minutes; the glaze will firm up as it cools. As it sets, the bark becomes sticky-candy-like and glossy.

Sprinkle toasted sesame seeds and chopped chives over the bacon while the glaze is still tacky so they adhere. Transfer to a platter and serve warm or at room temperature.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat briefly in a 350°F (175°C) oven for 4–6 minutes to re-crisp before serving.