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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!
Did you love this Candied Bacon? Be sure to leave a rating and a comment below!
Candied Bacon
Equipment
- Baking Sheet lined with foil
Ingredients
- 1 pound thick cut bacon
- 1 tablespoon black pepper
- 1 cup light brown sugar packed
Instructions
- 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 5 days in the refrigerator.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Pork, Snack
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Best Bacon Ever!
Hi, this receipe looks so yum!
I was thinking about making these and having these as a tiny welcome treat and add these to shot glasses to make it fancy.
If I made these the night before or 2 days before and stored them properly, would it still be crunchy enough to serve the next day?
Yes, that should work well!
Im making it now and am wondering if ya coat both sides of the bacon or just one? It says to put it on the rack and coat the top so that’s what I’ve done. Guess ill see how it turns out
We coat just one side. Enjoy Mark!
thanks for this question being answered! it’s such a a simple recipe, I thought I’d be doing it wrong with just 1 side. PHEW!
Also @holly: somehow I come across your easy and quick recipes more often than id expect, and you’ve been a LIFESAVER! I love everything I’ve ever tried of yours, and regardless of if they’re originally created by you or not, I respect you and your work!
seriously though, do you have a quick and easy cookbook? …cause I’d buy it in a heartbeat!! Genuinely, thank you for all you do! ❤️❤️
I’m so glad you loved it Andi, thanks for following along! I do have a cookbook which you can buy on Amazon here.
Made the Candied Bacon and it was AWESOME! So I just had to make it again two weeks later. Followed directions as written. Thanks for all your helpful suggestions. Ordered the rack from your link and it arrived fast!! Thanks!
So happy to hear that, Lindsey! I am glad you enjoyed it.
I just pulled the first batch out and couldn’t wait to try it. Burned my lip but it was worth it. For my second batch I added a little smoked paprika and some cayenne pepper powder. I’ve got 15 minutes longer. I had to make some because a large fast food chain that serves roast beef sandwiches showed an advertisement for the return of their brown sugar bacon. It’s too expensive from there and it’s addictive.
Happy to hear you loved this recipe, Amy! Smoked pepper and cayenne sound delish!
I love this recipe! I serve it, alongside homemade pickled eggs, with my Bloody Mary bar! Thanks!
Does this bacon stiffen up after cooling so I can put it in a Vodka Ceaser?
I have never tried adding them to a caesar but they do stiffen up like a crispy piece of bacon would. They might get a little soft the longer they sit in the drink though. I would love to hear how it turns out for you!
Thank you for this recipe. I was wondering if 1 Tablespoon of freshly ground pepper is typo, and should it be 1 tsp? I just made it and it’s good but VERY peppery so I thought I would just check with you.
Thank you!
Hi Deborah, we use 1 tablespoon of pepper but you can always add less if you prefer :)
Fantastic recipe -super easy – followed recipe exactly. Highly recommend. Made ahead and served room temperature.
Leaving cooked or uncooked meat as a rule at “room” temperature for longer than two hours is asking for issues. Yes, people leave the turkey out or ham out for extended periods on holidays and such BUT never overnight and your recipe states to leave it at room temp for up to 3 days is probably not a great bit of instruction
Your recipe itself was awesome and very tasty and I had great success with it ( but after a few hours what very little was left over was put in the refrigerator where it is good for 5-10 days)
Karen, You bring up a good point. Raw bacon should definitely be refrigerated. However, bacon once cooked is safe to keep at room temperature because the salt content is high and the water activity is low. Those two things combined inhibit bacterial growth on the cooked bacon. But, I agree with you on all the other meats needing temperature control too.
I made this today! It was gone in no time flat!!
I sprinkle a little cayenne, on my side, husband doesn’t like it…cant eat a BLT without this bacon now!
So simple to make and delicious!
I do not eat pork! Will this recipe work well with beef bacon?
I haven’t tried it so I can’t say for sure Geraldine. If you try it I would love to hear how it turns out!
Used this recipe with thick center cut bacon. First time baking bacon. I have been so disappointed lately frying current available bacon.
Baked bacon @400 degrees for 10 minutes, turned the pan around for another 5 minutes, then flipped the bacon strips over for 3 more minutes. Sensational! My husband was so happy to finally get perfectly cooked bacon with a touch of sweetness. Thank you
I think this is the BEST bacon I’ve ever had in my life. Added a little chilli flakes. Wow. I’m in Love.
I’m so glad you loved it Subah, it’s a fave for us too!! ♥️
Grabbed bacon back out of oven and threw on some red pepper flakes…… oooohhhh I can’t wait!!!
Absolutely delicious! I baked it in a cast iron pan as suggested and it was perfect! Served with soup & chili. will definitely make again!!
Had to try before serving..oh my goodness. It should be named crack candied bacon. Can’t stop eating it. Delicious!!!!
25 minutes was WAY too long – Now I just have a charred pound of bacon – I would recommend putting this in for about 18 minutes and keeping an eye on it
Im guessing you didnt use thick cut bacon.
I have thick cut and after 25 minutes had to put It back in for 10 minutes even after letting it sit. It is addicting!