Let me take you back to a chilly Sunday morning—the kind of morning where the coffee is extra hot, the house is quiet, and the only thing on your to-do list is brunch at home. I had planned to keep things simple: scrambled eggs, toast, and fresh fruit. But something about that morning made me want to add a little something special to the plate.
Something sweet. Something savory. Something with a little crunch.
Enter: Candied Bacon.
I had seen it a few times on brunch menus, always served like some sort of VIP topping next to waffles or nestled into a bloody mary. But I had never tried making it myself. That morning, I figured—why not?
I tossed together a quick brown sugar rub, laid out the bacon, and popped it into the oven. Within minutes, the kitchen smelled like a maple syrup dream, and I knew I’d stumbled on something magical. That first bite? Crispy, caramelized, smoky, and just the right amount of sweet.
Let’s just say… I haven’t made plain bacon since.
Now, I’m so excited to share this easy and irresistible recipe with you!
Candied Bacon Recipe
Equipment
- Rimmed baking sheet
- Aluminum foil (for easy cleanup)
- Wire rack (optional but recommended for even crisping)
- Small mixing bowl
- Tongs
- Parchment paper (optional for cooling)
Ingredients
- 12 slices thick-cut bacon
- ½ cup brown sugar (light or dark)
- ½ tsp freshly ground black pepper
- Optional: Pinch of cayenne pepper (for heat), Maple syrup drizzle (for extra sweetness)
Instructions
- Preheat the OvenPreheat your oven to 375°F (190°C).Line a rimmed baking sheet with foil and place a wire rack on top. This setup allows for better air circulation and crisper bacon, but if you don’t have a rack, you can bake directly on the foil and flip the bacon halfway through.
- Prep the BaconLay the bacon strips in a single layer across the rack or foil. In a small bowl, mix the brown sugar, black pepper, and optional cayenne.Sprinkle this mixture generously over the bacon, gently pressing it into the slices so it sticks well.
- Bake Until CaramelizedBake for 25–30 minutes, watching closely during the last 5 minutes. The sugar should bubble and the bacon should look deeply golden and caramelized.Keep in mind: baking time will vary depending on the thickness of your bacon. The goal is crispy edges and sticky centers.
- Cool CompletelyRemove from the oven and let the bacon cool on the rack or transfer it to parchment paper. The caramelized sugar needs time to harden—wait 5–10 minutes before eating. (Hot sugar can burn!)
Video
Notes
Cooking Tips
- Use thick-cut bacon: It holds up better during baking and gives you that satisfying chewy-crisp texture.
- Want extra sweetness? A light drizzle of maple syrup before baking adds a deeper maple flavor.
- Add heat carefully: Cayenne pepper adds a nice kick, but start with a small pinch—candied bacon is all about balance.
- Storage Tip: Leftovers (if you have any!) can be stored in an airtight container at room temp for 1 day, or in the fridge for 3–4 days. Reheat in a low oven to crisp back up.
How I Enjoyed It (a.k.a. Why You’ll Make This Again)
View this post on Instagram
After that first dreamy batch, I started finding every excuse to make candied bacon:
- Chopped over pancakes and waffles for a salty-sweet crunch
- Crumbled into a salad with blue cheese and apples (seriously, try this)
- As a garnish for brunch cocktails
- Tucked into a BLT to take it over the top
- Or just eaten straight from the rack, no shame at all
It’s become one of those “secret weapon” recipes I pull out when I want to impress without much effort.
Final Thoughts
Candied bacon might sound fancy, but it’s honestly one of the easiest ways to upgrade your breakfast, brunch, or even a savory dessert. With just a handful of pantry ingredients and one baking tray, you get a dish that feels gourmet but takes almost no effort.
It also makes a perfect topping for a creamy chicken, bacon, and mushroom carbonara, adding that sweet and savory touch.
Whether you’re hosting a brunch, building a next-level burger, or just treating yourself on a weekend morning, this is one recipe you’ll come back to again and again.
Give it a try—and prepare to never look at regular bacon the same way again.
I’m Leo McIntyre, and my love for cooking was born in my grandmother’s kitchen, where I discovered the magic of traditional Southern recipes. Inspired by her passion and the flavors of my childhood, I started SouthernParm to share these treasured family dishes and keep the rich culinary traditions of the South alive for everyone to enjoy.
