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Ingredients
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Candied Bacon
Method
Candied Bacon
Prepare oven and pan
Preheat the oven to 375°F (190°C). Line a large rimmed baking sheet with aluminum foil for easier cleanup. Place a wire rack that fits inside the sheet on top of the foil. Lightly spray the rack with nonstick cooking spray or brush with a little oil to prevent sticking.
Make sugar-chili mixture
In a shallow baking dish or rimmed plate, combine the light brown sugar, smoked paprika, crushed red pepper flakes, and freshly ground black pepper. Mix thoroughly so the sugar is evenly spiced. If using, stir in the tablespoon of maple syrup to create a slightly tacky glaze—this is optional but helps the sugar adhere and deepens flavor.
Coat the bacon
Working one slice at a time, press one side of each bacon slice into the sugar-chili mixture so the sugar adheres well. Lay each coated slice, sugar side up, across the wire rack. Leave a little space between strips for even air circulation. Reserve any remaining sugar mixture for a light second dusting, if desired.
Bake until crisp and caramelized
Place the baking sheet on the middle rack of the preheated oven. Bake for 18–25 minutes, watching closely after 15 minutes—bacon thickness and oven variances affect timing. The bacon is done when the fat is rendered, the sugar has melted and caramelized to a deep amber, and edges are crisp. For chewier candied bacon, remove a few minutes earlier; for crispier, bake a bit longer but avoid burning the sugar.
Finish and cool
Remove the baking sheet from the oven. Using tongs, transfer each strip to a separate piece of parchment paper or a wire rack set over a sheet pan to cool. If any loose sugar remains on the baking sheet, sprinkle a small amount back onto the warm bacon for extra coating. Allow the bacon to cool 5–10 minutes—the sugar will harden into a glossy candy coating as it cools.
Serve and store
Serve warm or at room temperature. Candied bacon is best the day it's made but can be stored in an airtight container lined with parchment at room temperature for up to 48 hours (recrisp in a 300°F/150°C oven for a few minutes if softened).