Candied Bacon 8 Pcs Recipe

Candied Bacon

1. 1

   Preheat and prepare pan

   Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil for easier cleanup. Place a wire rack on top of the lined sheet so the bacon will be elevated and the fat can drip away.

2. 2

   Mix the glaze

   In a shallow bowl or pie plate, combine the packed brown sugar, maple syrup, freshly ground black pepper, smoked paprika (if using), and cayenne (if using). Stir until the mixture is uniform and the sugar is slightly moistened by the syrup.

3. 3

   Coat the bacon

   Working one slice at a time, press each bacon slice into the brown sugar mixture so both sides get a good, even coating. Shake off any large clumps of loose sugar and lay the coated slice on the wire rack. Repeat with all 8 slices, spacing them slightly so heat circulates and they don't stick together.

4. 4

   Bake

   Place the baking sheet with the rack in the preheated oven on the center rack. Bake for 18–25 minutes, depending on thickness and desired crispness: check at 12–15 minutes to ensure sugar isn't burning. Rotate the pan halfway through for even caramelization. The bacon is done when edges are deep golden and the sugar has melted into a glossy, bubbly glaze.

5. 5

   Cool and set

   Remove the baking sheet from the oven and let the bacon rest on the rack for 5–8 minutes. As it cools the glaze will harden slightly and form a crisp shell. If any slices are still too floppy, allow an extra 2–3 minutes to set.

6. 6

   Serve or store

   Serve warm or at room temperature. For storage, once fully cooled, place in an airtight container lined with paper towel between layers and refrigerate up to 4 days. Re-crisp in a 350°F (175°C) oven for 4–6 minutes if desired.