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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This was the hit of my new year’s brunch — I was lucky and found some Nueske applewood smoked bacon in a local store — (there may be a spare pound calling me from my fridge right now). Not sure if it’s my palate or that my ground chipotle is strong – but I did cut that back to 1/4 tsp. Excellent result.
Hi Jenn,
I love this recipe and each time I make it, I have nothing but rave reviews…and in this instance, a request to make it for a party for 30 people this weekend! So, I am emailing in hopes you will have advice as to how to do this successfully for a crowd…specifically, would you cut it in 1/2 to make it more crowd-friendly, and how to store it so when I travel to the party, its not “goo-ey”..any suggestions are so appreciated.
Hi Maura, I’m glad that this has been a big enough hit that you’ve gotten requests for it! You could cut the slices in half if you’d like but I don’t think it’s totally necessary. And they will lose some of their crispy texture when you transport them. I’ve never tried it, but you could try putting them in the oven very briefly at your destination to try to crisp them back up. Please LMK how it turns out!
If I wanted to bring this to a potluck, how far ahead could I make it?
Hi Stella, You can make them up to a day ahead and refrigerated but they will lose their crispy texture.
I made this yesterday for the first time and it was delicious! What a great appetizer! We all loved it. Cooking times were spot on. I used regular chili powder since I didn’t have chipotle chili powder. Will be making this again!
Made this for Easter brunch (along with Jenn’s deviled eggs). Our guests loved it so much, they kept going back for more! So simple and good.
Awesome stuff! I tried making it like jerky but found that marinating it first caused more problems with it sticking to the wire rack. It was still good but you didn’t get to enjoy A nice big bacon stick candy. I also found that Hormel Premium Black Label Bacon works amazing. It’s thick cut and available in my area in Cherry, Hickory, Pecan and I think Apple wood. It’s worth every penny especially if you’re going to splurge and make this meat treat!
This is also a really good way to finish off Bacon Wrapped Filet Mignons.
I cut my filets about 2 inches this and pre-season with salt, pepper and light garlic before wrapping with bacon. Preheat A large cast iron skillet in a 400° F oven ( while prepping your tenderloin) and when it’s ready place your own on a high heat. Set each fillet in your skillet and immediately glaze with you maple syrup mixture and allow to cook for 2 minutes. As soon as your timer goes off turn the fillets and quickly glaze the other side and then place whole pan in the oven (still at 400° F) for 6 minutes. (Note: Usually I go 7 minutes but glazing the meat takes a little longer so you won’t overcook your steaks). Remove from the oven and remove from the pan onto a serving tray and tent with foil for about 10 minutes. I rarely can wait that long though… Serve with a small side of the sauce drizzled over the top or on the side so your amazed guests can add to their liking. This us a guaranteed hit.
I’ve found this method of cooking Any steak at least an inch thick without a glaze works awesome for a medium rare steak that is moist and tender. I jyst add a pat of butter on top of each steak when it is removed from the pan.
Thanks for a very tasty treat. I hope this variation us something others sill enjoy too.
To die for!
This takes an already excellent ingredient up exponentially. It is great as a stand-alone or to serve alongside a main breakfast dish or as a component in a breakfast sandwich.
Because of this recipe, I now only make bacon in the oven. However, if I’m looking for a gourmet-tasting bacon, I use this recipe from start to finish.
Nothing shy of superb.
I know there is nothing better then real bacon, but my husband only will eat Turkey bacon. Health reasons. I wanted to make a batch of both so he could at least enjoy to. Jen do you think this recipe could work with a good Turkey bacon?
Hi Stephanie, I think it would work, but the cook time will likely be different so keep a close eye on it. Please LMK how it turns out with turkey bacon!
One of my all time favorite recipes! I’ve made it several times and love using it in my BLTs. Yum!
Excellent recipe- follow the instructions to a T, and you have an absolutely delicious snack. In fact, it’s true of all Jen’s recipes (and I’ve tried a bunch!). Always spot-on, great flavour-balance, precise instructions. I’m so glad I found you, Jen 😁!