Candied Bacon
About This Candied Bacon Recipe
I went on a full candied bacon deep-dive and tested SO many variations — thick-cut bacon, thin-cut bacon, maple glazes, spice blends, sugar-on-from-the-start methods, you name it. Most of them either burned, turned chewy, or didn’t caramelize properly. After all that experimenting, this method is hands-down the best. You slowly roast the bacon first so it actually gets crisp, then finish it under the broiler with plain brown sugar so it bubbles and caramelizes without burning. It’s glossy, crunchy, sweet, salty, and honestly addictive. This is the candied bacon recipe I’ll use forever.
Why You’ll Love It
Perfectly crisp candied bacon every time
No burning sugar or chewy slices
Only 2 ingredients and almost no prep
Sweet, salty, caramelized edges
Easy to scale for brunches, holidays, or sandwiches
Ready in under 40 minutes
Ingredients You’ll Need
Thin-sliced bacon (or thick-cut, cooked slightly longer)
Brown sugar: The only sweetener you need
Foil + wire rack: Helps with airflow and crisping
How to Make It
Lay bacon on a rack over a foil-lined sheet pan. Bake until almost crisp, flipping halfway. Once the bacon is cooked but not fully crisp, generously coat each slice with brown sugar. Broil until the sugar melts, bubbles, and caramelizes into a glossy layer. Let the bacon cool completely on the rack so it becomes perfectly crisp and candy-like.
Tips for Success
Use thin bacon for the crispiest results — thick-cut is chewier.
Roast first, sugar later — keeps the sugar from burning.
Watch the broiler like a hawk — caramel goes from perfect to burnt fast.
Let it cool fully so it firms up into that crunchy candy-like texture.
Use parchment + a rack for even crisping and easy cleanup.
Add spices if you want — cayenne, black pepper, paprika, or chili powder are great.
Frequently Asked Questions
Can I use maple syrup?
You can, but it burns more easily. Brown sugar alone is more reliable.
Does thick-cut bacon work?
Yes, but cook it longer during the initial bake.
How should I store candied bacon?
Keep at room temp for 1 day or in the fridge for up to 3 days. Re-crisp in a low oven.
Can I make it ahead?
Absolutely — it holds up well once cooled and crisp.
Can I use turkey bacon?
Yes, just reduce the bake time since it’s leaner.
What to Serve Candied Bacon With
BLTs
Breakfast sandwiches
Burgers
Salads
Baked potatoes
Charcuterie boards
As a snack straight off the rack (truly)
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Candied Bacon
Ingredients
- 1 pack of thin sliced bacon (usually 12oz)
- 3/4 cup brown sugar
Instructions
- Preheat oven to 350°F. Line a rimmed baking sheet with foil and place a wire rack on top.
- Arrange bacon in a single layer on the rack.
- Bake for 15–20 minutes, flip each slice, and bake another 10-15 minutes until the fat is rendered and bacon is mostly cooked but not fully crisp.
- Turn the broiler on high.
- Sprinkle a generous, even layer of brown sugar over each slice.
- Broil for 1–3 minutes, watching very closely, until the sugar melts, bubbles, and begins to caramelize.
- Remove from oven and let bacon cool completely on the wire rack — it will continue to crisp as it cools.
