Make easy candied bacon with brown sugar, maple syrup, and warming spices for a crispy, caramelized breakfast, brunch, or appetizer.
Sweet, smoky, crispy, and slightly spicy, this Easy Candied Bacon Recipe With Brown Sugar and Maple Syrup transforms ordinary bacon into an irresistible breakfast or brunch treat. Each slice is coated with brown sugar, pure maple syrup, black pepper, and red pepper flakes before being baked to caramelized perfection.
This homemade candied bacon requires only a handful of ingredients and is simple enough for a weekend breakfast yet impressive enough for holidays and special occasions. Serve it alongside pancakes, waffles, eggs, or breakfast casseroles. It also makes a flavorful appetizer, burger topping, salad garnish, snack, or addition to a charcuterie board.
Prep Time: 10 minutes
Cook Time: 40 to 50 minutes
Cooling Time: 5 to 10 minutes
Total Time: 55 minutes to 1 hour 10 minutes
Yield: 8 servings
Ingredients
1 pound center-cut bacon
1/3 cup packed brown sugar
1 teaspoon crushed red pepper flakes
1 teaspoon ground black pepper
1/8 teaspoon cayenne pepper, optional
1/4 cup pure maple syrup
Directions
Step 1: Prepare the Oven
Preheat the oven to 350°F. Position an oven rack in the center of the oven.
Step 2: Prepare the Baking Sheet
Line a large rimmed baking sheet with aluminum foil. Place a wire rack securely over the baking sheet. The rack allows excess bacon grease to drip into the pan while helping the bacon cook evenly and become crisp.
Step 3: Arrange the Bacon
Place the bacon slices in a single layer on the wire rack. Leave a little space between the slices and make sure they do not overlap.
Step 4: Make the Brown Sugar Mixture
Combine the brown sugar, crushed red pepper flakes, black pepper, and optional cayenne pepper in a small bowl. Stir until the spices are evenly distributed throughout the brown sugar.
Step 5: Coat the Bacon
Sprinkle the brown sugar mixture evenly over the bacon slices. Press the mixture lightly onto the bacon to help it adhere.
Drizzle the maple syrup evenly over the coated bacon, making sure each slice receives some syrup.
Step 6: Bake the Candied Bacon
Bake for 40 to 50 minutes, or until the bacon is deeply golden, caramelized, and crisp around the edges. Begin checking it near the end of the cooking time because the sugar can darken quickly.
Step 7: Cool the Bacon
Remove the baking sheet from the oven. Allow the bacon to cool on the wire rack for 5 to 10 minutes. The caramelized coating will become firmer and crispier as it cools.
Step 8: Serve
Carefully lift the candied bacon from the rack. Serve it warm or at room temperature as a breakfast side dish, brunch treat, appetizer, snack, or flavorful topping.
Notes
Center-cut bacon works especially well because its balanced ratio of meat and fat helps it cook evenly.
Thick-cut bacon may be used, but it may require additional baking time.
For sweeter candied bacon, sprinkle an additional tablespoon of brown sugar over the slices before baking.
For more heat, increase the cayenne pepper to 1/4 teaspoon.
Watch the bacon closely toward the end of the baking time. The maple syrup and brown sugar can quickly go from caramelized to burned.
Let the bacon cool before serving so the caramelized coating has time to set and develop a crisp, candy-like texture.
Candied bacon can be prepared one day in advance. Once it has cooled completely, refrigerate it in an airtight container and reheat it in a 300°F oven before serving.
Store leftovers in an airtight container in the refrigerator for up to four days.
To freeze candied bacon, allow it to cool completely and place it in a freezer-safe container for up to two months. Thaw it overnight in the refrigerator before reheating.
Serve candied bacon with eggs, pancakes, waffles, French toast, breakfast casseroles, burgers, salads, or desserts. It also makes a delicious addition to brunch boards and holiday breakfast spreads.
