Candied Bacon

Candied Bacon

I’m pretty sure this dish needs to introductions. No convincing you to make. No explaining how it will taste. This bacon candy is thick cut bacon covered in brown sugar and baked. Delicious!

I have a couple of different recipes for candied bacon but this one is specifically designed for thick cut bacon.

I’m giving an optional step of marinating the bacon in Maple syrup overnight. You pig candy will still be delicious without it!

DifficultyBeginner

Yields6 Servings

 ¼ cup maple syrup
 12 slices thick cut bacon
 ½ cup light brown sugar
 pinch of cayenne, for extra heat, optional
 Kosher salt or other coarse salt, freshly ground black pepper and/or spice mix (such as Montreal steak spice) for sprinkling

1

Rub the bacon with 1/4 cup of maple syrup. Proceed to the next step, or, if able and for better results - marinate, covered, in the fridge overnight.

2

Let the bacon come to room temperature for at least half an hour. Line a baking sheet with aluminum foil and fit it with oven safe racks to elevate the bacon and let the air circulate. Preheat the oven to 350.

3

Rub the bacon with brown sugar, and a pinch of cayenne, if using, with your hands ensuring the entire surface is well-covered. Use all the sugar. Lay the bacon slices on prepared baking sheet. Bake, watching closely because sugar may burn. If some parts of your bacon start getting too dark, tent them loosely with foil.

4

The baking time is the trickiest part. It may depend on how thick the bacon is, the brand; do not use extra thick cut bacon. It may be anywhere between 25 and 55 minutes. Bake it as long as possible without burning it, in order for the sugar to crisp up and caramelize. I baked the bacon in the picture for around 50 minutes.

5

Watch closely until the bacon is glistening, golden, caramelized and almost crisp. Don't touch with your hands as all the melted sugar will be very hot. Remove from the oven and sprinkle with coarse salt, pepper and/or spice rub of choice. Cool slightly before devouring.

Be sure not to drain this on paper towels as it will stick!

Ingredients

 ¼ cup maple syrup
 12 slices thick cut bacon
 ½ cup light brown sugar
 pinch of cayenne, for extra heat, optional
 Kosher salt or other coarse salt, freshly ground black pepper and/or spice mix (such as Montreal steak spice) for sprinkling

Directions

1

Rub the bacon with 1/4 cup of maple syrup. Proceed to the next step, or, if able and for better results - marinate, covered, in the fridge overnight.

2

Let the bacon come to room temperature for at least half an hour. Line a baking sheet with aluminum foil and fit it with oven safe racks to elevate the bacon and let the air circulate. Preheat the oven to 350.

3

Rub the bacon with brown sugar, and a pinch of cayenne, if using, with your hands ensuring the entire surface is well-covered. Use all the sugar. Lay the bacon slices on prepared baking sheet. Bake, watching closely because sugar may burn. If some parts of your bacon start getting too dark, tent them loosely with foil.

4

The baking time is the trickiest part. It may depend on how thick the bacon is, the brand; do not use extra thick cut bacon. It may be anywhere between 25 and 55 minutes. Bake it as long as possible without burning it, in order for the sugar to crisp up and caramelize. I baked the bacon in the picture for around 50 minutes.

5

Watch closely until the bacon is glistening, golden, caramelized and almost crisp. Don't touch with your hands as all the melted sugar will be very hot. Remove from the oven and sprinkle with coarse salt, pepper and/or spice rub of choice. Cool slightly before devouring.

Be sure not to drain this on paper towels as it will stick!

Candied Bacon

Happens to be Gluten-Free: as with all gluten-free recipes, ensure all your ingredients are gluten free and not cross-contaminated. Pay close attention to the ingredient list on your bacon to ensure it’s 100% Gluten-free.

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