Candied Bacon

Crispy bacon hardly ever needs dressing up, but candied bacon—with its caramelized sweet and spicy coating—is a welcome exception to the rule. This four-ingredient recipe has a genius hack that makes cleanup as easy as assembly. Instead of cooking the bacon on a wire rack, these strips go right on a foil-lined baking sheet. They’ll crisp and caramelize at the same time in the oven, and washing up is as easy as throwing away the foil. Allow plenty of time for a slow bake and complete cool—what gives the bacon its best texture. Serve at brunch to upgrade your spread, garnish a Bloody Mary, or make an out-of-this-world BLT. 

What bacon is best for candied bacon?

Use thick-cut bacon for this recipe. The extra fat will render slowly as the brown sugar caramelizes, and the meaty part of each strip will cook perfectly. Skip an extra smoky bacon here; it might compete too much with the heat from the cayenne and black pepper. 

Can candied bacon be made in a skillet?

The sheet pan and your oven are the best tools for candied bacon, as the indirect heat will help it caramelize on all sides. Try this method for cooking bacon anytime, especially to avoid splatters of hot bacon grease!  

Can granulated sugar be used to make candied bacon?

Skip regular granulated sugar for this recipe. Brown sugar has the extra moisture from molasses that’s needed during the bacon’s long bake time. The molasses also adds a wonderfully rich, smoky flavor that balances the salt and spice.