Candied Bacon Recipe
This easy candied bacon is the ultimate party snack that everyone grabs by the handful. My recipe makes the most crispy, sweet, and savory bacon treat, and it is ready in just 30 minutes from start to finish. It is so tasty that I always double the batch because the plate empties in no time at any gathering.
This recipe is dedicated to all the bacon fans who have been following me over the years. Even with a busy life filled with kids and running the blog, I always do my best to read your comments, your feedback, and your suggestions. Bacon recipes are always a favorite on my blog, mostly because you all support them and enjoy the dishes I create with love. Some of the most popular ones include my bacon wrapped pork loin, which is great when hosting dinners, and since we are in soup season, I have to mention my slow cooker bacon ranch potato soup, which is packed with plenty of bacon.
Table of contents
And today I am adding what I would simply call a treat. Yes, a real treat, because every time I make this and place it on the table as an appetizer when I host parties, it is always the first thing to vanish. It is also known as pig candy, how cute is that? The best part is how simple it is to prepare with just bacon, sugar, and a few seasonings. The only real challenge is stopping yourself from sneaking a piece while it cooks. Ha! I usually make a large batch because everyone grabs more than one, so having extra ready is always a smart idea. So I really hope you give this easy recipe a try.
Why you will love this recipe
- Perfect for quick snacks: I love this candied bacon because it takes only 30 minutes in total and the bacon strips bake so evenly on the sheet pan. It is great for parties, game days, or when I want a quick appetizer.
- Sweet and savory mix: The blend of brown sugar, paprika, and cinnamon melts into the bacon and creates the most tasty caramelized edges. It has that crispy bite with a soft center, and the balance of sweet, salty, and savory flavors is exactly why this recipe stays on my hosting menu.
- Simple pantry ingredients: I make this with basic things I already have at home like sugar, spices, and thin cut bacon. It is a recipe that any busy mom can pull together in minutes.
- Always a crowd winner: It is a fun treat for kids, grown ups, and anyone who loves a sweet and salty snack fresh from the oven.
What you will need
- Bacon strips: I use classic thin bacon strips, not thick ones for my recipe.
- Sugar: I add light brown sugar because it caramelizes in the oven and makes the bacon sweet and golden.
- Ground black pepper: I sprinkle black pepper to season the pork.
- Paprika: I mix in paprika to deepen the bacon flavor. Don’t skip it!
- Cinnamon: I add a pinch of cinnamon for a light earthy note that pairs so well with the sugar and bacon.
How to make
Preheat the oven and mix seasonings: I start by heating my oven to 375 degrees F. Then, I mix the sugar, paprika, pepper, and cinnamon in a small bowl until everything is blended.
Prepare the pans and coat the bacon: I line two baking sheets with foil and set a wire rack on each one. Then, I lay the bacon slices across the racks so they do not overlap, and I sprinkle about 1 teaspoon of the sugar mixture over each strip, making sure the whole surface is coated.
Bake and cool: I place one rack in the top third of the oven and the other in the bottom third, then bake the bacon for about 20 to 25 minutes, rotating the pans halfway through. I start checking around minute 17 since some slices cook faster, and when they are done, I let them cool on the rack so the sugar can firm up before moving everything to a plate to serve.
Expert tip
Perfectly crisp candied bacon
The best trick I rely on is keeping the bacon strips raised on a wire rack while they bake. This helps the heat reach all sides so the sugar melts evenly and the strips crisp up instead of sitting in their own fat. It also keeps the coating from sliding off, so every piece stays sweet, salty, and crunchy.
More tips to consider:
- The biggest thing I pay attention to is moisture. I never place the hot strips on paper towels because the heat creates steam underneath and that softens them right away. I always cool them on a wire rack.
- I use a double layer of foil because the sugar drips, and this makes cleanup fast.
- You can push down a bit on the strips on the rack to make them wavy when they come out.
- I take the bacon out of the fridge for a few minutes before baking so it cooks evenly from the start.
- I leave space between each strip so the heat moves around them and they crisp up properly.
- I sometimes bake one strip first to see if I want more sugar or spices before finishing the whole batch.
Recipe variations and add-ins:
- Little heat bite: I mix 1 teaspoon of cayenne pepper into the sugar blend for a warm and spicy flavor. I make this version when my husband wants a little heat in his snack.
- Sweet maple kiss: I replace half of the brown sugar with 2 tablespoons of maple sugar and brush a small amount of maple syrup on top. It adds a gentle maple sweetness that works so well for fall gatherings.
- Nutty crunch: I sprinkle 2 tablespoons of very finely chopped pecans onto the sugar mix so the bacon has a crunchy finish. My kids enjoy this version because of the tiny nut pieces on top.
- Herb savory mix: I blend in a pinch of garlic powder and a pinch of dried thyme to the sugar mix. This version is great when I want a more savory bacon to serve with breakfast or salads.
- Chocolate party dip: Once the bacon cools, I dip half of each strip in melted dark chocolate. I make this version for birthday parties!
Serving suggestions:
When I picture a holiday table filled with color and warm dishes, candied bacon always settles in perfectly. I love serving it on top of my sweet potato casserole because the sweet and savory mix tastes perfect together. A bowl of creamy mashed potatoes also matches so well with the salty sweet bacon strips, and the balance of textures is wonderful!
During big gatherings, I usually bring out a fresh broccoli salad and I load it with plenty of candied bacon because my kids always dig through the bowl looking for the crunchy pieces. For the main dish, I enjoy serving my roasted turkey breast with honey orange sauce, and the candied bacon adds a playful touch right on the plate.
How to store leftovers:
- Refrigerate: I place any leftover candied bacon in an airtight container and keep it in the fridge for up to one week.
- Freezing: When I want to save some for later, I freeze the pieces in a freezer bag and they stay good for about one month.
- Reheating: To warm them back up, I spread the strips on a baking sheet and heat them in a hot oven for a few minutes until they are crisp again.
Frequently asked questions
When I coat the strips, I press the sugar mixture on gently with my fingers so it clings to the surface. A light press is key in my opinion and helps the sugar melt right into the bacon as it bakes, which creates that sweet and salty layer everyone wants.
My oven sometimes runs hotter than I expect, so I check on the bacon a little early. If I see it browning too quickly, I lower the heat a bit and move the pan to the center of the oven so it cooks at a calmer pace and does not get too dark.
I highly recommend to spray the rack with a light layer of cooking spray before laying down the strips. It makes cleanup easier and keeps the sugar from sticking to the metal, which saves me from scrubbing later.
More delicious appetizers to try:
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Candied Bacon Recipe
Ingredients
- 12 slices bacon not thick-cut
- 1/3 cup light brown sugar
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon paprika smoked is great
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 375 degrees F.
- In a small bowl combine sugar, paprika, pepper, and cinnamon.
- Line two medium baking sheets with foil, and place an oven-safe wire rack onto each.
- Arrange the bacon slices onto the wire racks, perpendicular to the lines and making sure they don’t overlap.
- Sprinkle the bacon strips with the brown sugar mixture, about 1 teaspoon per bacon strip, spreading it so the whole strip is covered.
- Place one rack in the top third and another rack in the bottom third of the oven.
- Bake for 20 to 25 minutes, rotating the pans once mid baking.
- Start checking on the bacon about after 17-18 minutes, as some slices may cook faster.
- The bacon is done when it has a deep brown color and the brown sugar mixture is melted. It will continue to crisp up as it cools.
- Once done, let the bacon cool on the wire rack for as the melted sugar hardens.
- Transfer to a plate and serve.
Video
Notes
Perfectly crisp candied bacon
The best trick I rely on is keeping the bacon strips raised on a wire rack while they bake. This helps the heat reach all sides so the sugar melts evenly and the strips crisp up instead of sitting in their own fat. It also keeps the coating from sliding off, so every piece stays sweet, salty, and crunchy.More tips to consider:
- The biggest thing I pay attention to is moisture. I never place the hot strips on paper towels because the heat creates steam underneath and that softens them right away. I always cool them on a wire rack.
- I use a double layer of foil because the sugar drips, and this makes cleanup fast.
- You can push down a bit on the strips on the rack to make them wavy when they come out.
- I take the bacon out of the fridge for a few minutes before baking so it cooks evenly from the start.
- I leave space between each strip so the heat moves around them and they crisp up properly.
- I sometimes bake one strip first to see if I want more sugar or spices before finishing the whole batch.