Easy Candied Bacon is the ultimate party snack. Thick sliced bacon coated in brown sugar before being baked until crispy, sticky, and caramelized. The most addicting appetizer ever.
People have strong feelings about bacon, and I’m one of them. I put bacon on or in any recipe and it makes it infinitely better in an instant, bacon grilled cheese anyone? But just when you think bacon couldn’t be any better…..Candied Bacon comes along.
What is Candied Bacon
Also known as Pig Candy, Candied Bacon is made by coating thick sliced of bacon in something sweet such as brown sugar, maple syrup, or caramel before baking until caramelized.
It’s fantastic crumbled on a salad or just served alongside a pint of your favorite beer. You could totally get away with serving this sweet and salty snack at a fancy brunch or at a football tailgate. It’s magical like that.
How to Make Candied Bacon
If you’ve wondered how to candy bacon, I am here to tell you that it is even simpler than you think! This easy Candied Bacon recipe is nothing short of miraculous. Three ingredients are all you need to make this deliciously addicting snack. And the prep work will take about two minutes flat. Most of the time is spent baking in the oven until caramelized and crisp.
- Arrange the bacon on a cooling rack placed on top of a baking sheet lined with foil.
- Season with fresh cracked pepper (if desired) and sprinkle liberally with brown sugar. If you’d like spicy candied bacon, add a little extra cracked pepper, or a pinch of chili peppers.
- Bake until edges are crisp and the center is caramelized.
- Allow it to cool 2-3 minutes before transferring to a serving platter to cool completely.
The bacon will crisp up even more after cooling.
Tips for Making Candied Bacon
- Bacon – Thick sliced bacon works best for this recipe but since every slice is not cut equally you may have to adjust the cooking time accordingly. Thin sliced bacon will burn before the sugar has a chance to caramelize.
- Sugar – Brown sugar works best because it has a great caramel flavor when cooked. You can use granulated white sugar but the flavor won’t be as intense.
- Seasoning – I like to use pepper for this recipe to offset the sweet just a bit but you can skip it. OR you can even make Sweet and Spicy Candied Bacon using a variety of spices to make it even more addicting.
- Bake – Only baking your bacon will work for this recipe. Trying to cook it on the stovetop will create a giant mess and the sugar won’t stick to the bacon. Same with the microwave. Low and slow is the way to go here.
- Line Your Pan – Don’t skip the step of lining your baking sheet with foil or parchment. It’s going to save you a ton of time cleaning up so you won’t have to chisel off hardened caramelized sugar on the bottom of your pan.
How to Serve Candied Bacon
You can serve your Candied Bacon any way you like. It’s fantastic alongside a stack of French Toast for Sunday brunch or crumbled on top of my favorite wedge salad. Or just add some flair to your favorite deviled eggs.
Try Candied Bacon in These Yummy Recipes
- The Best Bacon Pea Salad – always a crowd-pleaser!
- Bacon Ranch Chicken Salad – ready in 15 minutes!
- Baked Potato Soup – rich & creamy soup
- Caesar Salad – with a homemade dressing
- Roasted Brussel Sprouts with Bacon – easy side!
- 1 pound thick cut bacon
- 1 tablespoon fresh ground black pepper
- 1 cup light brown sugar packed
- Preheat oven to 375°F.
- Place a wire rack on a foil lined baking sheet. Arrange the bacon on the wire rack and sprinkle with the black pepper. Lightly pat the brown sugar on top of the bacon to create a thin layer.
- Transfer the baking sheet to the oven and bake for 25 minutes or until the brown sugar has melted and the bacon is crisp.
- Remove from the oven and allow to cool for 10 minutes. Using tongs, transfer the bacon to a parchment lined baking sheet and allow to cool to room temperature.
- Store in an airtight container for up to 3 days at room temperature.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)