Life expectancy would grow by leaps & bounds if green vegetables smelled as good as bacon.
-Doug Larson
Stop whatever you’re doing because there is now an even better way to enjoy the best meat on earth. Candied. Bacon. I repeat, candied bacon!
I recently went to dinner at a restaurant and for an appetizer they had “million dollar bacon”. While I couldn’t wrap my head around the idea of eating bacon as an appetizer, I was clearly delusional because it was AMAZING!
Candied bacon is not only beyond delicious but you can use it as a cupcake decoration, eat it as a snack and top it on a burger. No matter how you use it, your life will change for the better.
When I was coming up with my go to maple bacon whiskey cupcake recipe I wanted to find a way to make it even more ridiculously over the top & this bacon does just that. It is savory, sweet & has only 3 ingredients!
How much easier does a recipe get than mixing 2 ingredients together, pasting that mixture on the 3rd ingredient then baking at all? It doesn’t!
Besides having to flip the bacon half way through the cook the hardest thing you will have to do when making this recipe is wait patiently for the bacon to cool enough to eat it!
Pure candied bacon perfection!
Not only did this candied bacon help satisfy all my bacon love desires but it was also paired perfectly with my boozy buttercream frosting.
I am not a fortune teller but I can definitely see more candied bacon in my future because it is too good not to enough as often as possible!
ENJOY!
- 1/2 lb thick cut bacon
- 1/4 cup brown sugar
- 1/6 cup maple syrup
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Preheat oven to 425 degrees
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Into a small bowl, add syrup and brown sugar. Whisk until combined.
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To an aluminum foil lined baking sheet (Optional choice is to use baking rack if desired), add bacon strips.
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Generously apply maple sugar mixture to the bacon. Place baking sheet in oven and cook for 7-9 minutes.
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Flip bacon & apply more of your maple sugar mixture to the newly exposed side of bacon. Place back in oven and bake for additional 8-10 minutes until cooked thoroughly.
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Remove bacon from oven, allow to cool & harden. Serve & enjoy!
SWOON. This. Stuff. Looks. Incredible. On it’s own, on a breakfast sandwich, a burger or even a donut– I’d eat this any which way. Pinned!
The photos show the bacon on a rack over a foil lined baking sheet while the written instructions say toput it on a foil lined baking sheet; no mention of the rack!
Barbara,
That is because I have created the candied bacon both ways so I apologize. Whether you choose to use a rack or not the bacon will still have the ability to candy in the oven.
Thank you for the catch though, I will add both options to the recipe!
It does say that baking rack is optional in the directions I think with a rack you would need to cook it less due to the heat circulating all sides. And just on the foil the syrup brown sugar will coat better but then when done let it cool on the baking rack. Just my opinion.
What’s the best way to store this if it won’t be used right away?
Can you make this ahead of time and serve next day? If so how would you store this??