Candied Bacon Recipe

Bacon: The star of the dish, providing a rich, smoky flavor and crispy texture.

Brown sugar: Adds a caramelized sweetness that balances the savory bacon.

Black pepper: Offers a subtle kick to enhance the overall flavor profile.

To achieve perfectly crispy candied bacon, make sure to use a wire rack on top of the baking sheet. This allows the bacon to cook evenly from all sides and prevents it from sitting in its own grease, which can make it soggy. Additionally, for an extra layer of flavor, consider adding a pinch of cayenne pepper to the brown sugar mixture for a subtle kick.

• bacon - Substitute with turkey bacon: Turkey bacon is a leaner option and can provide a similar texture and flavor when candied.

• bacon - Substitute with tempeh bacon: For a vegetarian option, tempeh bacon offers a smoky flavor and can be candied similarly to traditional bacon.

• brown sugar - Substitute with maple syrup: Maple syrup can add a rich, caramel-like sweetness and can be brushed onto the bacon before baking.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and can provide a similar sweetness and caramelization.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and can enhance the sweet and spicy profile of candied bacon.

• black pepper - Substitute with smoked paprika: Smoked paprika adds a smoky depth and a mild heat, complementing the sweetness of the candied bacon.

• Once your candied bacon has cooled, store it in an airtight container. This will help maintain its crispiness and prevent it from becoming soggy.
• Place a sheet of parchment paper between layers of bacon if you need to stack them. This prevents the slices from sticking together.
• Store the container in the refrigerator if you plan to consume the candied bacon within a week. The cool temperature will keep it fresh and safe to eat.
• For longer storage, consider freezing the candied bacon. Lay the slices in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the bacon slices to a freezer-safe bag or container. Label it with the date to keep track of its freshness.
• When you're ready to enjoy your candied bacon, simply take out the desired amount and let it thaw in the refrigerator. You can also reheat it in the oven at 350°F (175°C) for a few minutes to restore its crispiness.
• Avoid microwaving the candied bacon as it may become chewy rather than crispy. The oven method is best for maintaining its delightful texture.

• Oven method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the candied bacon on a baking sheet lined with parchment paper.
  3. Heat for about 5-7 minutes, or until the bacon is warmed through and the brown sugar is re-caramelized.
  4. Let it cool for a minute before serving to allow the sugar to set.

• Microwave method:

  1. Place a paper towel on a microwave-safe plate.
  2. Lay the candied bacon slices on the paper towel and cover with another paper towel.
  3. Microwave on high for 20-30 seconds, checking to ensure the bacon is heated through.
  4. Let it sit for a minute to allow the sugar to firm up.

• Skillet method:

  1. Heat a non-stick skillet over medium heat.
  2. Place the candied bacon in the skillet, making sure not to overcrowd.
  3. Heat for about 1-2 minutes on each side, or until the bacon is warmed through and the sugar is re-caramelized.
  4. Transfer to a plate and let it cool for a minute before serving.

• Air fryer method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the candied bacon in a single layer in the air fryer basket.
  3. Heat for 3-4 minutes, or until the bacon is warmed through and the sugar is re-caramelized.
  4. Let it cool for a minute before serving to allow the sugar to set.

• Oven: Used to bake the bacon at a consistent temperature of 375°F (190°C).

• Baking sheet: Provides a flat surface to hold the bacon while it cooks.

• Parchment paper: Prevents the bacon from sticking to the baking sheet and makes for easy cleanup.

• Wire rack: Elevates the bacon above the baking sheet, allowing air to circulate and ensuring even cooking.

• Measuring cup: Used to measure out ½ cup of brown sugar accurately.

• Measuring spoons: Used to measure out ¼ teaspoon of black pepper accurately.

• Tongs: Useful for handling the hot bacon slices safely.

• Cooling rack: Allows the bacon to cool evenly and prevents it from becoming soggy.

• Knife: Optional, for cutting the bacon into smaller pieces if desired.

• Mixing bowl: Optional, for mixing the brown sugar and black pepper before sprinkling if you prefer a more even distribution.

Preheat while prepping: Start preheating your oven as you prepare the bacon and other ingredients to save time.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup.

Measure ingredients ahead: Measure out the brown sugar and black pepper before you start to streamline the process.

Batch cooking: Cook multiple batches of candied bacon at once if you need more servings.

Cooling rack efficiency: Use a wire rack to ensure even cooking and to let the bacon cool faster.