Have you ever had guests ask what smells so good before they've even taken their coats off? That's Candied Bacon. Thick cut bacon gets a crust of brown sugar, finely chopped pecans and a pinch of cayenne, then a drizzle of pure maple syrup, and it all backies until the sugar caramelizes into something sweet, salty and a little spicy all at once.
You might know it as pig candy, bacon candy, or brown sugar bacon. Whatever you call it, it's an unexpected appetizer, and it was made for cocktail hour.
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What I Learned Making This Recipe
This recipe gives you crisp, salty bacon under a crackly, caramelized pecan crust, and the secret is giving the bacon a few minutes in the oven before any sugar goes on.
Most candied bacon recipes put the topping on raw bacon, so the sugar is done long before the bacon is, and pulling it out of the oven early gives you bacon that never crsips.
It's the appetizer I set out next to a tray of Bourbon Apple Cider Cocktails. It takes about 30 minutes start to finish, and you'll end up with extra pecan topping that keeps fresh in the fridge for your next batch.
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Ingredients & Substitutions
The ingredient list is short and most of it is probably already in your pantry.
Ingredient Notes
- Thick-cut bacon. Thick slices hold up under the sugar and nut topping and give you an appetizer with some heft to it. Thinner bacon works too, but it cooks faster, so start checking it sooner.
- Light brown sugar. This is what melts and caramelizes into the crackly crust. Pack it lightly when you measure.
- Pecans. Whole or chopped both work, since they go into the food processor with the brown sugar anyway. Pulsing them fine gives you an even layer of topping across every piece.
- Cayenne pepper. Just a quarter teaspoon. It's the "spicy" in sweet and spicy, and it gives all that sugar a warm finish.
- Pure maple syrup. I highly recommend the real thing over pancake syrup. It concentrates as it bakes and adds a deep, rich flavor to the crust.
Instructions
Chop
Pulse the brown sugar and pecans in a food processor (or chop by hand) until the pecans are finely chopped, then add the cayenne.
Cut
Cut the bacon in half crosswise and lay it on a rack set over a foil or parchment lined pa, with no pieces touching.
Parbake
Give the bacon a head start on its own and then spoon the topping over each piece.
Drizzle
Drizzle maple syrup over the top of each piece and bake.
My best tips
Give the bacon a head start. If the topping goes on raw bacon, the sugar is done before the bacon is. A few minutes in the oven on its own lets the bacon catch up, so the crust and the bacon finish together.
Use a rack over a foil-lined pan. The rack lifts the bacon up out of the fat as it renders. The foil (or parchment paper) catches the sugar and grease that drip off, which makes cleanup a lot easier
Don't let the pieces touch. The sugar melts and runs as it bakes. Pieces that touch will bake together into one sticky slab.
Bake it to the doneness you actually want. Undercooked bacon won't crisp up as it cools, so don't pull it early and hope it firms up on the plate. You're looking for tops that are browned, not burned.
If your kitchen starts to smoke, it's the sugar.This happens when the topping drips onto the hot pan. Two fixes: par-bake the bacon for a full 10 minutes before the topping goes on, or use a little less topping.
Save the extra topping. The recipe makes more than you need. I keep the leftovers in the fridge and use them to make more candied bacon for BLTs.
Serving Suggestions
Candied bacon is right at home next to a round of cocktails, and because nobody expects it, it's a fun one to put out during the holidays. It can be made ahead of time which is a great time-saver.
It works as an ingredient, too. Crumble it over a spinach salad, tuck it into a BLT, or use a piece to garnish a bloody mary.
FAQs
Thick-cut. It holds up to the sugar and pecan topping and makes for a more substantial bite. You can use thinner slices, just know you'll probably need to shorten the baking time.
Good candied bacon has crispy edges and a crackly crust from the caramelized sugar. Giving the bacon a head start in the oven makes it much easier to get it crispy. Otherwise, the topping is done before the bacon is.
Once the bacon is completely cooled, you can wrap each piece in wax paper, place it in a sealed container and store it in the refrigerator for as long as three weeks or freeze for up to 6 months.
Yes. It can be made a couple of days before you plan on eating it. Store it in an airtight container with wax paper or parchment paper between each layer so the pieces don't stick together. Keep it in the refrigerator and take it out about 30 minutes before serving.
Make Ahead, Storage and Freezing
Make ahead: You can make candied bacon a couple of days before your party. Let it cool completely, then layer it in an airtight container with wax paper or parchment paper between the layers so the pieces don't stick.
Storage: Keep it in the refrigerator, and pull it out about 30 minutes before serving so it comes back to room temperature. It will keep in fridge for2-3 days and in the freezer for 4-6 weeks.
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Recipe
Candied Bacon Recipe
Ingredients
- ½ cup brown sugar lightly packed
- ½ cup pecans
- ¼ teaspoon ground cayenne pepper
- 2 tablespoons pure maple syrup
- ½ pound bacon
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Instructions
- Preheat oven to 400 degrees. Line a jelly roll pan with foil or parchment paper and place a baking rack on top. Set aside.
- Add brown sugar and pecans to the bowl of a food processor. Pulse until pecans are finely chopped. Add cayenne pepper and pulse again.½ cup brown sugar, ½ cup pecans, ¼ teaspoon ground cayenne pepper
- Cut bacon in half cross-wise and place on top of rack. Be certain that the slices do not touch each other. Bake for 5 minutes and remove from oven.½ pound bacon
- Use a spoon to sprinkle the pecan-brown sugar mixture among the slices of bacon.
- Drizzle the top with maple syrup.2 tablespoons pure maple syrup
- Bake for 20-25 minutes or until tops are browned but not burned. Remove from oven and place on a paper towel lined plate.
- Serve at room temperature.
Notes
- Bake the bacon to the doneness you want. Undercooked bacon will not crisp as it cools.
- Thinner bacon cooks faster. Start checking it early.
- If the oven starts to smoke, par-bake the bacon for 10 minutes before adding the topping, or use less topping.
- Leftover topping keeps in the refrigerator.
- Make ahead: up to 2 days. Store airtight with wax paper or parchment between layers, refrigerate, and set out 30 minutes before serving.
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Nutrition
Nutrition info not guaranteed to be accurate.
Amanda says
Has anyone tried using hot honey instead of maple syrup? We love that stuff! Wondering how that would turn out?
Sam says
If my party is on Sunday night, can I make this on Friday night? Will it still be good? Any tips?
Yes, you can make it ahead of time! Simply store it in an air tight container and put wax paper or parchment paper between each layer so it doesn’t stick. Keep it in the refrigerator until 30 minutes before serving. Good luck!