Candied bacon recipe

ByElla @myconvenientkitchen

Salty, sweet, crunchy, and so addictive - this candied bacon recipe is one of my absolute favourites. Crispy bacon is coated with brown sugar and a little paprika, then baked until caramelised and glossy. It's the kind of snack that vanishes straight from the tray but also doubles as the perfect topping for salads, grazing boards, or my favourite soups like my potato and leek soup.

this recipe

Candied bacon has become a bit of a modern classic. You'll see it on holiday brunch tables (hello Christmas morning or Easter breakfast), but it's too good to save for special occasions. Think party snack, burger upgrade, or just a cheeky "cook's treat" while dinner is in the oven.

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Not Just One Candied Bacon Recipe… Try These Too!

If you fall in love with this classic candied bacon recipe, you'll definitely want to try some of my other riffs on it.

  • For snacking, I can't go past Candied Pecan Bacon - it's crunchy, nutty, and feels a little fancy, perfect with drinks or as part of a grazing board.
  • And if you're looking for the ultimate game day party bite, try my Candied Bacon Crackers. These are the ones that vanish first at any gathering - salty, sweet, crunchy, and totally addictive.

Each variation has its own little personality, but it all starts here with the classic.

Ingredients

You only need a handful of pantry staples for this version of candied bacon with brown sugar

Candied bacon recipe ingredients - bacon, paprika and black pepper on white kitchen bench.
  • Bacon
  • Brown sugar
  • Black pepper
  • Paprika

See recipe card for quantities.

Why these? Bacon is your base, brown sugar gives that candy shell, black pepper balances the sweetness, and paprika adds gentle warmth and colour.

How to Make Candied Bacon

Prepared oven tray lined with foil with a roasting rack set on top, for candied bacon.
  • Step 1: Prepare the tray
    Line a large oven tray with foil place a roasting rack over the tray.
Brown sugar, paprika, and pepper measured in glass tray for candied bacon.
  • Step 2: Mix the coating
    In a shallow dish, combine the brown sugar, black pepper and paprika.
Brown sugar, paprika, and pepper mixture spread in tray for coating bacon for the bacon candy.
  • Step 3: Spread the mixture out evenly across the base of the dish, large enough to put the bacon in.
Bacon slices coated with brown sugar mixture for candied bacon recipe.
  • Step 4: Press each slice of bacon into the sugar mixture, turning to coat both sides thoroughly. Shake off any excess. 
Brown sugar coated uncooked bacon arranged in single layer on wire rack for candied bacon.
  • Step 5: Bake for 15-18 minutes until the bacon is caramelised, glossy and deep golden.
Candied streaky bacon on roasting rack on a foil lined baking sheet - cooling.
  • Step 6: Remove from the oven and leave the bacon on the rack for 5-10 minutes to crisp as the sugar hardens.

Hint: Use foil - caramelised sugar drips are tough to scrub.

Substitutions

  • Sugar: Try coconut sugar or maple sugar should work too. I haven't tried it yet, I prefer brown sugar, since it gives a nice glaze.
  • Paprika: Swap or add pinch of cayenne if you prefer heat.
  • Bacon: Streaky crisps fastest; thick-cut stays chewier.

Variations

  • Smoky: Try with smoked paprika instead of plain paprika.
  • Maple: Make candied bacon with maple syrup for a breakfast twist.
  • Pecan: Try my favourite beer snack - candied pecan bacon for a nutty crunch.
  • Crackers: Use this glaze for candied bacon crackers - so good for game day parties.

Equipment

  • Wire rack - essential for even crisping.
  • Foil-lined tray - catches drips and saves scrubbing - you will thank me later!
  • Tongs - makes flipping bacon easy.

Storage

  • Store in an airtight container and refrigerate for up to 3 days, but texture will change.
  • Re-crisp in the oven at 180°C (350°F) for 5 minutes.
  • Not freezer-friendly.

Top Tip

Don't skip the cooling step - the bacon needs a few minutes to firm up into that glossy, crunchy finish.

FAQ

How to make candied bacon crispy?

Bake on a wire rack so the heat circulates, and let it cool for 5 minutes before eating.

Do I need thick-cut bacon?

No - regular streaky bacon works best for crispy strips, though thick-cut gives a chewier bite.

Can I use maple syrup instead of sugar?

Yes! However I still use brown sugar in my maple syrup candied bacon variation

Pairing

These are my favourite dishes to serve with this candied bacon:

  • Wholemeal Protein Crumpets
  • Bacon and Egg Wrap

Looking for other recipes like this? Try these:

  • Honey roasted macadamia nuts
  • Biscoff Butter Cookie
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Candied bacon recipe

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  • Author: Ella @myconvenientkitchen
  • Total Time: 27 minutes
  • Yield: 10 1x
Print Recipe

Ingredients

Units Scale
  1. 10 - 12 slices smoked streaky bacon
  2. ½ cup (100 g) brown sugar
  3. 1 tsp cracked black pepper
  4. 1 tsp regular paprika
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Instructions

  1. Preheat oven
    Heat your oven to 190°C/375°F   (fan-forced).
  2. Prepare the tray
    Line a large oven tray with foil (this makes cleaning easier). Place a wire rack or roasting rack over the tray - this allows the fat to drip through and keeps the bacon crisp.
    Note: If you don't have a roasting rack, set a oven safe wire cooling rack inside your oven tray. Just make sure the gaps aren't too wide so the bacon doesn't slip through.
  3. Mix the coating
    In a shallow dish, combine the brown sugar, black pepper and paprika. Spread the mixture out evenly across the base of the dish.
  4. Coat the bacon
    Press each slice of bacon into the sugar mixture, turning to coat both sides thoroughly. Shake off any excess. Place the coated bacon on the rack in a single layer, ensuring it's well supported and won't fall through.
  5. Bake
    Bake for 15-18 minutes until the bacon is caramelised, glossy and deep golden.
    Tip: Start checking at 12 minutes. The sugar can caramelise very quickly in the last few minutes, so watch closely to avoid burning.
  6. Cool
    Remove from the oven and leave the bacon on the rack for 5-10 minutes to crisp as the sugar hardens.
  7. Serve
    Enjoy straight away, or crumble over salads, soups, burgers or even desserts for a sweet-salty crunch.

Notes

  1. Timing is a bit of trial and error.
    Too short and the bacon won't be crunchy, too long and the sugar may burn. Sugar burns very easily once it darkens, so keep a close eye.
  2. Don't wait for it to crisp in the oven.
    The bacon firms up and gets properly crunchy only once it has cooled completely. Judge by the colour rather than texture while hot - it should look dark golden brown, not pale or blackened.
  3. If it's underdone.
    If you take it out and it's not crisping to your liking, you can put it back in for another minute or two. But if the sugar burns, there's no fixing it - burnt sugar will overpower the flavour.
  4. Thickness matters.
    Thin-cut bacon will cook faster, while thick-cut slices may need an extra minute or two.
  5. Even cooking.
    Make sure the bacon slices don't overlap on the rack, otherwise they'll steam rather than caramelise.
  6. Sticky drips.
    Any sugar that melts off will pool on the foil underneath - let it cool before discarding, as hot caramel can burn.
  • Prep Time: 5
  • Cook Time: 22
  • Category: Snacks
  • Method: Oven-baked
  • Cuisine: American

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