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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Hi Jenn, I’ve made this several times and it’s always a huge hit. Thank you for this and all of your amazing recipes. Each time I make it though, I struggle with the crispness of the bacon. I use Wright’s bacon and follow the directions exactly. When I take them out of the oven, they don’t seem to crisp up as they cool. I have put them back in the oven and also tried using the broiler. I end up burning them or having limp bacon. ☹️. What am I doing wrong?
Hi Tracey, based on what you’re saying, I’m not sure that you’re really doing anything wrong. The bacon doesn’t really have a pronounced crunch (like very well-done bacon would have); it’s chewier but has a bit of crispiness because of the maple syrup mixture on top. Hope that clarifies a bit!
Delicious! It was absolutely a hit at NYE get together and was the first thing to go. Will be making this again at the request of my husband and had to share your website with everyone because they wanted the recipe. The only thing I would change is that I rushed the first flip of the bacon (Maybe do 25 min) and wish I didn’t to crisp it up a bit more before adding mixture.
Was at a wedding recently and they had this bacon as an appetizer so I was looking on Pinterest to see if I can find a copycat recipe. This one hit the mark! Took it to a Fourth of July party yesterday and it was a hit! I was wondering if you could make it in multi batches and then freeze it. Mine was still kind of crispy this morning
Glad you enjoyed this, Trish! While I don’t think it will be bad if you freeze the bacon, it definitely will lose its crispiness when you defrost it. If you do try it, I’d love to hear what you think once you remove them from the freezer.
Yummy! We like spicy so I added a pinch of cayenne pepper. I brought it to a Halloween party and it was a hit.
We made this as a savory snack for a movie marathon night. Used regular chili powder instead of the chipotle chili powder (because that is what we had on hand at home already). Everyone loved the bacon. One person broke it into pieces to use as a topping on their ice cream Sundae.
Will make again in the future.
Fantastic! Another winner! Definitely Man Candy! Very easy, strait forward recipe, and its delicious! Even my two teens that don’t love bacon (I know, something’s wrong with them) loved it! My husband even asked me, “where’d you get this?” We eat really good thick bacon always, but this really stepped it up. Hope it doesn’t ruin my family for just regular Sunday bacon.
Is the sauce spooned onto both sides of the bacon?
No, just one – hope you enjoy!
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.
Hi Joan, Either will work. Hope you enjoy!
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.
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!
Hi Jen!!
I saw a review where someone added bacon to you deviled egg recipe.
Would this bacon recipe work?
Thanks a Million!!
Yes, it would be delicious!
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!
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).