Candied Bacon
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Perfect for gatherings, game days (though be warned, it may disappear before tip-off!), or as a decadent twist to the standard bacon on your brunch spread, this candied bacon is always a crowd-pleaser.
Candied bacon, affectionately known in my household as “Man Candy,” has all the makings of an irresistible snack or appetizer. It’s a crave-worthy blend of sweet, salty, smoky, and spicy flavors, crispy to the last bite. My version is made with thick-cut applewood smoked bacon, which gets generously brushed with a rich maple, brown sugar, and chipotle glaze halfway through the cooking process. As the bacon cooks, the glaze bubbles and transforms into a glossy, candy-like coating.
If you love that salty-sweet combo, don’t miss my candied pecans—they’ve got that same irresistible balance and make a great snack or salad topping.
“Amazing! The texture & flavor are perfect! We’ve had this alongside waffles & as a salty snack. (It takes almost no prep time, so we can whip up these crazy-good treats quickly!)”
What You’ll Need To Make Candied Bacon
- Thick-Cut Applewood Smoked Bacon:Â Go for the best quality you can find for the richest, smokiest flavor. Thick-cut cooks up to a perfectly firm crispness and gives you a more satisfying chew than standard bacon.
- Brown Sugar & Maple Syrup:Â Add sweet, caramelized flavor that balances the smokiness and spice. Light or dark brown sugar both work, so use what you have. Always use real maple syrup (not pancake syrup).
- Chipotle Chile Powder: Adds a smoky kick of heat. For less heat, cut the chile powder in half; for more, increase the amount to 2 teaspoons.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Bake the bacon. Preheat the oven to 375°F. Line a rimmed baking sheet with aluminum foil for easier cleanup and set an oven-proof rack on top. Using a rack lets the heat circulate around the bacon, helping it cook evenly and get crisp without sitting in grease. Arrange the slices of bacon in a single layer and bake for 20 minutes.
Step 2: Make the brown sugar mixture. In a small bowl, stir together the sugar, syrup, and chipotle powder. Set aside.
Step 3: Glaze the bacon. Take the pan out of the oven and flip the bacon slices. Spoon the brown sugar mixture evenly over each slice.
Step 4: Finish baking. Return the pan to the oven and bake for another 20 to 35 minutes (the cooking time will depend on how thick your bacon is and how crispy you like it). Cook it as long as you can without burning so the sugar dries out—otherwise, the bacon will stay a little sticky. (Watch closely near the end; because of the sugar, it can quickly go from perfectly caramelized to burnt.)
Step 5: Cool and serve. Use tongs to transfer the bacon to parchment paper or a platter in a single layer. Let cool for 10 to 15 minutes before serving (the bacon will crisp up as it cools). Enjoy!
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Candied Bacon
Smoky, salty, and just the right amount of sweet—this candied bacon recipe makes everyday bacon feel like a treat.
Ingredients
- 1 lb thick-cut applewood smoked bacon, best quality
- 2½ tablespoons packed brown sugar
- 2 tablespoons maple syrup
- 1½ teaspoons chipotle chile powder (see note)
Instructions
- Preheat the oven to 350°F and set a rack in middle position. Line a baking sheet with aluminum foil for easy clean-up, and set an oven-proof rack over top.
- Arrange the bacon in a single layer on the rack. Bake for 20 minutes.
- Meanwhile, in a small bowl, stir together the brown sugar, syrup, and chipotle powder. Set aside.
- Remove the pan from the oven and flip the bacon slices. Using a small spoon, spread the sugar-syrup mixture evenly over the bacon. Place the pan back in the oven and continue cooking for 20-35 minutes more. (The cooking time will depend on the brand of bacon you use and how crispy you like it. I recommend cooking it as long as possible without burning it, so that the sugar mixture dries out; otherwise the bacon can be a little sticky.) Using tongs, transfer the bacon to a piece of parchment paper or a platter in a single layer to prevent sticking. Let cool for 10-15 minutes, then serve (the bacon will crisp up as it cools).
- Note: This candied bacon has a nice kick. For less heat, cut the chile powder in half; for more, increase the amount to 2 teaspoons.
Nutrition Information
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- Serving size: 1 slice
- Calories: 175
- Fat: 15 g
- Saturated fat: 5 g
- Carbohydrates: 5 g
- Sugar: 4 g
- Fiber: 0 g
- Protein: 5 g
- Sodium: 261 mg
- Cholesterol: 25 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Amazing! The texture & flavor are perfect! We’ve had this for brunch (w. waffles) & as a salty snack. (It takes almost no prep time, so we can whip up these crazy-good treats quickly!)
Look forward to making this. Would thick cut hickory bacon work as well as the applewood bacon?
Thanks and I love your recipes.
Barbara
So glad you liked the recipes! Yes, thick cut hickory bacon will work here as well. Enjoy!
This is a bacon kind of day. And this tops it! It’s so delicious. First time making your recipe. This is good any time of day.
So delicious!!
If I make it several hours before guests arrive (due to limited oven space), can I just pop it back in the oven to warm/crisp it up right before serving? If yes, for how long and what temp.? Thank you.
Hi Andrea, I think this is best right after it’s made, but yes, I’d reheat the bacon in a 350-degree oven for 5 to 10 minutes to crisp it back up. Enjoy!
When it was time to flip the bacon, both sides of the bacon had a lot of bacon fat. Should you use a paper towel to blot the bacon fat on both sides before putting on the glaze? When I tried the recipe, I decided to blot both sides before putting on the glaze. The bacon was crispy and tasty but it didn’t look like yours did in the picture with a nice shiny glaze. Any suggestions?
Thanks Jenn
Hi Deb, I don’t blot the bacon when I flipped it over so I suspect that may be why yours looked a little different and didn’t have as much shine. Glad you enjoyed it nevertheless. 😊
Hi Jenn,
Is it possible to substitute canned chipotle chiles for the chipotle powder in this recipe? If so, what quantity would you suggest using?
Lori Anne
Unfortunately, that won’t work — I think it would add too much moisture. Sorry!
Love this recipe! I have to make a lot of this and don’t have a rack that fits my large baking sheet. Can I make it without a rack?
Hi Kate, I’m glad you like it! I don’t recommend making it without a rack — I think the bottoms would be really sticky. Sorry!
The whole recipe and don’t once say what temperature to bake bacon
Hi Dennis, The bacon should be baked at 350°F/175°C. Enjoy!