There’s a reason candied bacon disappears from the cooler table before kickoff. It’s sweet, smoky, salty, and crunchy, and you eat it with your hands. No plate, no fork, no line at the grill! Make a batch ahead of time and you’ll have one dish every tailgater asks about all season. Here’s how to make candied bacon.
What You’ll Need
The list is short: one pound of thick-cut bacon, a cup of packed brown sugar, and a teaspoon of black pepper. Cayenne, cinnamon, or a splash of maple syrup are optional extras. You’ll also need to grab a rimmed baking sheet, a wire rack that fits inside it, and foil or parchment for easy cleanup. The rack is the secret to crispness, since it lets hot air circulate around every strip.
The Method
Heat the oven to 375°F. Line the baking sheet with foil and set the rack on top. Mix the brown sugar and pepper in a shallow dish, then press each bacon strip into the mixture, coating both sides generously. Lay the strips on the rack in a single layer without overlapping. Bake for 25 to 35 minutes, flipping once halfway through, and start checking at the 25-minute mark. You’re looking for a deep amber, bubbling glaze and browned (not blackened) bacon. It will look a little soft coming out of the oven, and that’s normal. Let it rest on the rack for five minutes, and the sugar will harden into a glossy, crackly shell.
Flavor Variations
Once you’ve nailed the classic, try one of three riffs. For heat, stir a teaspoon of cayenne or chipotle powder into the sugar. For a bourbon-maple version, brush the strips with two tablespoons of maple syrup mixed with one tablespoon of bourbon during the last ten minutes of baking. For a sweet-and-spicy finish, drizzle the cooled bacon with hot honey and let it set.
Make it, Pack it, Serve it
This is a make-ahead champion. Bake it the night before, let it cool completely, then layer the strips between sheets of parchment in an airtight container. It keeps in the fridge for up to five days, so it rides to the parking lot in the cooler with no fuss. Serve it at room temperature, or warm it for a few minutes on the grill’s top rack. Beyond eating it straight, try it as a Bloody Mary garnish, threaded on skewers, or crumbled over a pot of chili or a tray of mac and cheese.
Pro Tip and Common Mistakes
Skip thin-sliced bacon, which turns brittle and burns before the sugar caramelizes. Never skip the rack, or you’ll end up with greasy, soggy strips. Watch the oven closely near the end, because sugar goes from caramelized to scorched fast. And be patient: letting the bacon cool for five minutes is what sets that perfect glaze.
Beer-Candied Bacon
"Three of earth’s best ingredients combined into one succulent strip. Tailgaters will bow in appreciation."
1 pound thick-cut, high-quality bacon
1/2 cup brown sugar
1/4 cup plus 2 tablespoons beer (Dogfish Head’s Chicory Stout recommended)
Preheat oven to 400°F. Combine brown sugar and beer in a small bowl, whisking well to form a thin syrup. Set aside.
Line a rimmed baking sheet with aluminum foil. Place a wire cooling rack on top. Place bacon strips on top of the rack, overlapping if necessary. Place in oven and bake for 10 minutes.
Remove from oven, and brush one side of each strip with the beer syrup. Flip and repeat on the other side. Return tray to oven and cook for 10 minutes. Repeat process another time or two until bacon is crispy and browned and you’ve used all the glaze. Cool on rack for at least 1 hour before serving.