Candied Bacon Recipe
Candied bacon, “pig candy”, bacon candy, pork candy, call it what you will, this irresistible treat will have everyone calling for more! This candied bacon recipe is easy to whip up and is a guaranteed favorite!
Have you tried candied bacon, aka, “pig candy”? Made with thick cut bacon, brown sugar, and spices, it’s finger-licking good.
My in-laws recently celebrated their marriage (44 years!) by renewing their vows on a beautiful September day at a lovely nearby park. After a tender and nostalgic service, during which there were few dry eyes, guests were treated to a luncheon catered by a local restaurant.
We started with appetizer platters stacked with candied bacon and skewers of fresh mozzarella, tomato, and basil drizzled with balsamic reduction. Guests were lined up waiting to pile their plates with these yummy appetizers. There was a lot of delicious food served that afternoon but I have to say that the appetizers were the best! May I say that we “pigged out”? Or is that too corny?
Sticky, crunchy, salty, sweet, spicy, and lots of umami….candied bacon covers all the bases. No wonder it’s always a hit!
What is candied bacon?
Candied bacon is simply thick cut bacon, dredged in a mixture of brown sugar, and spices, and baked until crispy. It smells so good when it’s baking, you’ll hardly be able to wait to take it out of the oven and try it.
How do you make candied bacon?
- Preheat the oven to 375ºF. Prepare a baking pan by lining it with heavy duty foil and placing a baking rack on it. Spray the rack lightly with non-stick spray.
- Using a large bowl, mix together brown sugar, cinnamon, chili powder, cayenne, and black pepper. You can customize the spices to your own preference, making it more or less spicy.
- Separate the bacon into slices and dredge the slices with the sugar mixture, rubbing lightly to help the sugar adhere to the bacon.
- Lay the slices on the baking rack and bake until crispy, 30-35 minutes. Cooking time will depend on how thick your bacon slices are. Watch closely at the end of the cooking time so that they don’t get too brown. You may want to remove slices that are getting done more quickly.
- Cool slightly. The slices will crisp up a bit as they cool.
Reheating and Storage Tips
Candied bacon is delicious warm or at room temperature. If you would like to reheat it, put it on foil and warm it up in the oven for 10 minutes or so.
It should be kept in a covered container in the fridge or freezer, between wax paper layers so it doesn’t stick together. Keep in the fridge for 3-4 days or the freezer for 2-3 months. Don’t be surprised if you open the container and it has completely disappeared though.
More delicious bacon appetizers
Who doesn’t love bacon?! Try these fun appetizer ideas:
- Bacon wrapped dates
- Bacon and mushroom flatbread with asparagus and ricotta
- Homemade caramel corn with bacon and bourbon
- Bacon guacamole appetizer
- Vidalia onion tart with bacon, kale, and feta
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
- 1 pound thick cut bacon (see note)
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne
- 1/4 teaspoon freshly ground black pepper
- Preheat oven to 375ºF. Line a rimmed baking sheet with foil and place a wire rack on top of lined baking sheet. Spray rack lightly with nonstick cooking spray.
- In a medium bowl, combine brown sugar, cinnamon, chili powder, cayenne, and black pepper.
- If desired, cut bacon in half if you would like smaller pieces. Dredge bacon in spice mixture so both sides are coated, rubbing it in with your fingers to make it stick well.
- Lay bacon in a single layer on wire rack. Sprinkle any remaining spice mixture over the top of bacon slices.
- Bake for 30-35 minutes or until crispy. Check frequently toward the end of the cooking time to make sure bacon doesn’t get too brown. Let cool slightly before serving. Bacon strips will get crisper as they cool.
- Don’t cool this bacon on paper towel lined plates, it will stick!
- I use “butcher” thick cut bacon. If you use regular thick cut bacon, or a thinner cut, decrease the cooking time.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Verdict: This stuff is dangerously good! It doesn’t last long in our house!
Husband’s take: “That’s the best bacon I’ve ever had.” Mission accomplished!
Changes I would make: None are necessary, but I’m already dreaming up new varieties of this bacon….bourbon candied bacon, beer candied bacon, maple candied bacon….yum! Any requests?
Difficulty: Easy! More difficult than making plain bacon but the payoff is well worth it!
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