Spicy Maple Candied Bacon

Tested & Perfected Recipes

candied bacon

Candied bacon (AKA “Man Candy”) has all the makings of an addictive snack: it’s crispy, chewy, sweet, salty, smoky, and even a little spicy. For this version, I use thick-cut applewood smoked bacon and slather it with a maple syrup, brown sugar, and chipotle glaze halfway through cooking. As the bacon cooks, the glaze sizzles and thickens into a shiny, candy-like coating. This stuff really is man candy — I made it for the Maryland game this past weekend and my husband and son polished it off before tip-off.

ingredients

Start by lining a baking sheet with aluminum foil for easy clean-up, and setting an oven-proof rack over top. Arrange the bacon in a single layer on the rack. Bake for 20 minutes.

ready-to-cook

Meanwhile, in a small bowl, stir together the brown sugar, maple syrup, and chipotle powder. Set aside.

sugar-syrup-and-spice

Remove the pan from the oven and flip the bacon slices. Using a spoon, spread the brown sugar mixture evenly over the bacon.

glazed-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-syrup mixture dries out; otherwise the bacon can be a little sticky.

glazed-bacon-1

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).

candied-bacon-1

My Recipe Videos

Spicy Maple Candied Bacon

Servings: 12 strips

Ingredients

  • 1 lb thick-cut applewood smoked bacon, best quality (I like the 365 brand from Whole Foods)
  • 2-1/2 tablespoons packed brown sugar
  • 2 tablespoons maple syrup
  • 1-1/2 teaspoons chipotle chile powder (see note)

Instructions

  1. 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.
  2. Arrange the bacon in a single layer on the rack. Bake for 20 minutes.
  3. Meanwhile, in a small bowl, stir together the brown sugar, syrup, and chipotle powder. Set aside.
  4. 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).
  5. Note: This candied bacon isn't too spicy - you'll just notice a little kick at the end of each bite. For more heat, increase the amount of chipotle chile powder 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.

Reviews & Comments

  • Is the sauce spooned onto both sides of the bacon?

    • — Bill Holloway on May 25, 2018
    • Reply
    • No, just one – hope you enjoy!

      • — Jenn on May 25, 2018
      • Reply
  • This recipe sounds wonderful. Before I make it, my question is does it matter whether I use light brown sugar or dark brown? Even though I haven’t made it yet, I want to leave 5 stars for all the great 5 star recipes I’ve made – thanks to you.
    Joan, Warrington Pa.

    • — Joan Barmish on April 26, 2018
    • Reply
    • Hi Joan, Either will work. Hope you enjoy!

      • — Jenn on April 26, 2018
      • Reply
  • Made this for Easter and everyone said it was the best bacon they ever had! FYI – use a baking pan with sides on it because my baking sheet was flat and the grease leaked onto the oven – what a mess! Also heated up the glaze and it was easier to coat each bacon slice.

    • — Pam S. on April 2, 2018
    • Reply
  • I’m a vegetarian but made these for a family brunch i was hosting. My family told me it was the best bacon they had ever eaten! Thanks Jenn for another great recipe!

    • — Andrea on December 26, 2017
    • Reply
  • Hi Jenn! I made a 3X batch of this as part of the savory appetizers/sweets spread for a reception last night, and even though all of the snacks were tried and true favorites, the bacon was BY FAR the hit of the food. People kept coming up to me and asking how I made it and saying how amazing it was. I was wondering if you have a specific technique for reheating any leftovers? I know they won’t be as crisp as day 1 but assumed the oven would be the way to go regardless? Thanks so much for another great recipe!

    • — Emilie on November 9, 2017
    • Reply
    • So glad the bacon was a hit! Yes, I think the oven would be the best way to reheat and crisp them back up (although they won’t be as crispy as when you first served them).

      • — Jenn on November 9, 2017
      • Reply
  • Saw this recipe after finding the recipe for Brussels sprouts and wondering whether you ever thought of using this bacon with the Brussels sprouts recipe.

    • Hi Marcia, I hadn’t thought of that, but sounds delish!

      • — Jenn on October 27, 2017
      • Reply
  • I made this for my son’s 18th birthday – he and 6 other boys enjoyed this as a snack. I was asked to make it again for one of his friends’ birthdays. This is delicious!

    • — Marla on May 11, 2017
    • Reply
  • Loved it! Bursting with flavor (we like it hot so added a bit more chipotle). Great for a change!

    • — rust on April 28, 2017
    • Reply
  • Candied bacon is the best, and this is a fantastic recipe. Sometimes, I’ll swap out sriracha for the chili powder for a slightly different taste.

    I can’t call this man-candy any more; my wife eats too much of it!

    • — Reuben on April 23, 2017
    • Reply
  • Can I make this the day before my party please?

    • — Joyce Mundie on April 5, 2017
    • Reply
    • You can, but they will lose their nice crispiness.

      • — Jenn on April 5, 2017
      • Reply
  • I followed the recipe exactly – even down to the recommended brand of bacon – and it came out great. We call it pig candy around here :).

    • — Barb on March 8, 2017
    • Reply
  • This was amazing! My husband wanted a bacon and tomato sandwich and it worked out perfect!

    • — Allyson on March 5, 2017
    • Reply
  • i struggled with this recipe. It still looked wet and I burned it. Im not sure I’ll give it another try. Im a big fan of Jenn but not this recipe.

    • — Jody Pease on March 2, 2017
    • Reply
    • So sorry you had trouble Jody! Keep in mind that the bacon will still look wet when you first take it out of the oven; it will crisp up as it dries.

      • — Jenn on March 3, 2017
      • Reply
  • This bacon looks so delicious… Can’t wait to taste it!!!
    Thank you

  • Can these be made the day before and refrigerated to serve the next day?

    • — Heidi on February 22, 2017
    • Reply
    • Sure, but they will lose their crispiness.

      • — Jenn on February 23, 2017
      • Reply

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