Candied Bacon
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If you’ve never had candied bacon before, you’re in for a real treat! The caramelized sugar gives the bacon a sweet and smoky flavor that’s absolutely fantastic. The first time I ever tasted candied bacon was at a little inn in Mendocino many years ago.
They called it “millionaire’s bacon” and boy was it delicious! Several years later I found this simple recipe for candied bacon in a cookbook from a local restaurant. It’s easy to make and a great way to elevate a simple breakfast or your loaded bloody Marys.
The original recipe is just brown sugar and thick cut bacon, but I always make at least half of the batch with red pepper flakes for a bit of a kick.
Ingredients for candied bacon
I like to use a good quality thick-cut bacon, preferably one without nitrates or nitrites. Red pepper flakes will give this candied bacon a bit of a kick. Figure 2 slices of bacon for each person.
- bacon
- dark brown sugar
- red pepper flakes or black pepper (optional)
How to make candied bacon
- Line a sheet pan with aluminum foil or piece of parchment paper to catch the grease and for easier cleanup.
- Lay strips of bacon on a wire rack.
- Sprinkle each strip of bacon with brown sugar and red pepper flakes (optional).
- Bake at 350 F. for 20-25 minutes or until bacon strips have crispy edges and the sugar caramelizes. Dab excess grease with a paper towel if necessary.
- Store any leftover bacon in an airtight container in the fridge for 2-3 days.
- Bacon can be made 2 hours ahead of time and kept at room temperature until ready to serve.
- Reheat under the broiler for a minute or two to re-crisp.
What to serve with candied bacon
What better combination for breakfast than pancakes? This classic Buttermilk Pancake recipe has a gluten free option.
In the fall, or on a holiday morning, we love Pumpkin Spice Pancakes.
Candied Bacon
Ingredients
- 12 ounces smoked bacon thick cut
- 1/4 cup dark brown sugar
- 2 teaspoons red pepper flakes (optional)
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with foil and place a wire rack on top of baking sheet.
- Lay strips of bacon on a wire rack.
- Sprinkle each strip of bacon with brown sugar and red pepper flakes (optional).
- Bake at 350 F. for 20-25 minutes or until bacon strips have crispy edges and the sugar caramelizes. Dab excess grease with a paper towel if necessary.
- Store any leftover bacon in an airtight container in the fridge for 2-3 days.
- Bacon can be made 2 hours ahead of time and kept at room temperature until ready to serve. Reheat under the broiler for a minute or two to re-crisp.
