Candied bacon is the perfect salty and sweet treat to add to any of your favorite brunch recipes, use as a garnish, or snack on by itself! Thick-cut bacon is lightly seasoned and then coated with brown sugar that melts down in the oven! It's so delicious that you will start adding it to everything!
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Instructions
Begin by preheating your oven to 375°F (190°C). Line a baking sheet with aluminum foil and place a wire rack over the top. *I usually coat my wire rack with non-stick cooking spray before assembling the candied bacon.
Arrange the strips of bacon onto the wire rack and brush them with the optional liquid smoke if using. Then, sprinkle the bacon with black pepper and the optional cayenne pepper, if using.
Crumble the brown sugar over the top of the bacon and use your fingers to gently pat it down, creating a thin layer.
Move the baking sheet to the oven and bake at 375°F (190°C) for 25-27 minutes, or until the bacon is crispy and the brown sugar has melted.
Remove the baking sheet from the oven and let the bacon cool for 10 minutes on the wire rack before transferring it to a sheet of parchment paper to finish cooling.
Notes
Using a wire rack over the baking sheet allows the air to circulate underneath the baking, making it nice and crispy!
You'll need to bake your bacon in the oven for this recipe. If you try to cook it in a skillet, the sugar will make a giant mess once it starts to melt.
Make sure to line your baking sheet with aluminum foil for easy cleanup!
Thick-cut bacon will have fewer pieces per pound, so you will need to either reduce the amount of light brown sugar between ⅔ to ¾ cup or layer it onto the bacon in a heavier layer (which is what I like to do).
To store: Keep your candied bacon in an airtight container in the fridge for up to 4 days.
To reheat: Of course, you can always enjoy this candied bacon cold! Or, you can pop it in the microwave for 20 seconds to reheat.
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