Black Pepper & Brown Sugar Bacon Recipe

Time35m

Serves4

Make Black Pepper & Brown Sugar Bacon Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Preheat and line sheet pan
Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil for easy cleanup and place a wire rack (oven-safe) on top of the sheet. If you don't have a rack, you can lay the bacon directly on the foil, but the rack helps crisp both sides.
2
Mix coating
In a small bowl combine the brown sugar, coarsely ground black pepper, smoked paprika (if using) and kosher salt (if using). Stir until evenly distributed and the brown sugar breaks up any clumps.

3
Arrange bacon
Lay the bacon slices in a single layer on the wire rack with a little space between each slice so air can circulate and the coating adheres evenly.
4
Apply sugar-pepper mix
Using a small spoon or your fingers, sprinkle the brown sugar and black pepper mixture evenly over the top side of each bacon slice. Press lightly so the sugar and pepper adhere to the surface. Flip the slices and very lightly sprinkle a little of the mixture on the underside if you want extra flavor (optional).
5
Optional maple glaze
If using maple syrup, brush a thin layer of maple syrup over the sugar-coated side of each slice. This helps the sugar caramelize evenly and gives a glossy finish.

6
Bake until crisp
Place the sheet pan in the preheated oven on the middle rack. Bake for 15–22 minutes, checking at 12 minutes for doneness. Thick-cut bacon usually takes about 18–20 minutes to become crisp and caramelized; timing depends on thickness and oven. Watch the sugar closely near the end to avoid burning.
7
Rotate if necessary
If your oven cooks unevenly, rotate the pan halfway through baking to ensure even browning.

8
Rest and drain
When the bacon reaches your desired crispness and the sugar is caramelized, remove the pan from the oven. Let the bacon rest on the rack for 1–2 minutes to firm up, then transfer each slice to a plate lined with paper towels to drain any excess fat.
9
Final pepper
While still warm, sprinkle the freshly cracked black pepper over the bacon for a bright peppery finish. If any slices have sticky spots or excess sugar, a light additional crack of pepper balances the sweetness.
10
Serve
Serve warm as an accompaniment to breakfast, chopped into salads, or as a sweet-and-spicy snack. Store leftovers in an airtight container in the refrigerator for up to 4 days; re-crisp in a 350°F (175°C) oven for 5–8 minutes.