Candied Bacon
I went on a major candied bacon journey where I tried a bunch of different ways of candying bacon. A lot of recipes online suggest thick cut bacon, which I didn’t love because it ends up being a little chewier. There are a lot of glaze recipes that use a combination of maple syrup with brown sugar. Most recipes have you put the bacon in the oven with the brown sugar already on it and cook it- the problem I found with that is that the brown sugar starts to burn before the bacon gets to the right level of crispiness.
In the end, my preferred way of making candied bacon is to put it on a rack and cook it in the oven for about 15-20 minutes, then flip it and cook it for another 10-20 minutes until it’s almost done. If you use thick cut bacon, then you’ll cook it a little longer than if you use thin cut. Then, you turn the oven to broil and cover it with plain brown sugar (you can add other seasonings if you’d like, but all you really need is brown sugar) and broil about 3-6 minutes until the brown sugar is bubbling and caramelized.
This is so good and I have 3 recipes featuring this that I’ll be releasing over the next couple of weeks. I’m addicted!!!
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.
