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.
In my house, candied bacon—also known as “man candy”—never lasts long. It’s the ultimate snack or appetizer: sweet, salty, smoky, and just a little spicy, with a crispy texture that keeps you coming back for more. I make it with thick-cut applewood smoked bacon, brushed with a maple, brown sugar, and chipotle glaze halfway through baking. As it cooks, the glaze bubbles up and turns into a glossy, candy-like coating that’s completely irresistible.
If you love that salty-sweet combo, try my candied pecans next—they’re super easy to throw together and make a great snack or salad topping.
“Made this for Easter brunch (along with Jenn’s deviled eggs). Our guests loved it so much, they kept going back for more!”
What You’ll Need To Make Candied Bacon
- Thick-Cut Applewood Smoked Bacon: 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: 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
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 (175°C) and set a rack in the 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 to 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 to 15 minutes, then serve (the bacon will crisp up as it cools).
Notes
Nutrition Information
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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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!
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!
Loved it! Bursting with flavor (we like it hot so added a bit more chipotle). Great for a change!
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!
Can I make this the day before my party please?
You can, but they will lose their nice crispiness.
I have made candied bacon twice using this recipe. Once was for family and the second time was for the NFL playoff games, socially-distanced, watch party. People ate the bacon instead of the other snacks provided. I followed the recipe as printed, and thought the maple syrup – spice combo was great! ( It also tastes wonderful drizzled over chicken & waffles! ) I have made a version of candied bacon previously that I copied from a restaurant using black pepper, cayenne, and brown sugar, sprinkled over thick-cut bacon. It is good, but the candied bacon with the maple syrup combines the flavors in a way that you can be assured there will not be any uneaten pieces.
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 :).
This was amazing! My husband wanted a bacon and tomato sandwich and it worked out perfect!
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.
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.
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?
Sure, but they will lose their crispiness.