Candied Bacon Recipe

4.79 from 14 votes

Upgrade your snack game with this Candied Bacon recipe! It's a simple mix of sweet and savory that makes bacon even better. Forget the usual sweets, it's time for bacon to shine as your new go-to treat.

Prep Time5

Cook Time30

Total Time35

Course: Dessert Recipes

Cuisine: American

Keyword: bacon

Servings: slices

Calories: 300kcal

Author: Trisha Haas - Salty Side Dish

Equipment

Foil
Baking Sheet
wire rack
baster

Ingredients

12 oz. bacon
1/4 cup brown sugar
2 tablespoons white vinegar
2 tablespoons pure maple syrup

Instructions

Set Up Your Baking Station Safely:

Carefully line a baking sheet with foil to catch any drippings, reducing cleanup and preventing any oven fires.
Place a wire rack on the foil-lined sheet. This allows the bacon to cook evenly without sitting in grease and sugar.
Lay out 12 oz. of bacon pieces on the rack, ensuring pieces don't overlap for even cooking.

Prepare the Glaze:

In a small bowl, whisk together 1/4 cup of brown sugar, two tablespoons of white vinegar, and two tablespoons of pure maple syrup. This is the candied glaze mixture.
Gently brush the bacon with the glaze using a pastry brush, covering each piece evenly. This step is not just for flavor; it also helps achieve that caramelized texture.

Start with a Cold Oven:

Place the bacon in the oven before turning it on. Starting in a cold oven ensures that the bacon cooks slowly and evenly, reducing the chance of burning the sugar glaze.
Set the oven to 375 degrees. As the oven warms up, the bacon begins to cook in a gradually increasing temperature, which helps render the fat more effectively and ensures a crispy finish.

Basting:

After the initial 15 minutes of cooking, carefully open the oven (watch out for any hot steam!) and baste the bacon with more glaze. This adds more flavor and ensures the bacon gets that irresistible sticky-sweet coating.
Close the oven and continue to bake for another 5 minutes, then baste again. Repeat this process, but always be cautious when opening the hot oven.

Check for Doneness:

Depending on the thickness of your bacon, it should be perfectly candied in about 25-35 minutes. Keep an eye on it to prevent burning, especially since the sugar in the glaze can caramelize quickly.

Cooling is Crucial:

Once done, carefully remove the baking sheet from the oven using oven mitts to protect your hands.
Allow the candied bacon to cool on the rack before serving; this not only makes it safer to eat but also allows the candied coating to set properly.

Notes

Use kitchen scissors when bacon is cool.

Nutrition