Candied Bacon

There’s nothing better than a sweet and salty combo. Add a thick slice of bacon to that, and I cannot resist. Candied bacon is truly irresistible and my secret weapon to impress at brunch all year round. This oven-baked version uses just 4 ingredients for the perfect balance of sticky, sweet, and crisp. It’s a no-mess recipe that’s an easy way to elevate your bacon game. Try it, and thank me later!

I had thick maple bacon at a restaurant a few months ago and was hooked. I immediately went home, added it to my list of recipes to develop, and I’m so happy to share it. I made this with maple syrup, brown sugar, cracked black pepper, and thick-cut bacon in the oven for an easy clean-up. It’s one of those treats that disappears fast, whether I’m serving it with eggs or just sneaking strips off the tray. If you’ve never tried candied bacon, you’re in for a dangerously delicious surprise.

Tips for Beginners

It will crisps as it cools. If the bacon is too chewy, let it bake a little longer. Aim for the 30-minute mark, then allow it to cool fully on the rack. The cooling time helps it crisp up even more.
Use foil. Line your sheet pan with foil for easy cleanup and use a wire rack to keep the bacon elevated so it cooks evenly and doesn’t sit in the glaze. Give the rack a generous coat of nonstick spray before adding the bacon to prevent too much sticking.

Candied Bacon

Step-by-step photos can be seen below the recipe card.

Course Breakfast, brunch

Cuisine American

Prep Time 5

Cook Time 45

Total Time 50

Servings servings

Calories 353kcal

Author Laurel Perry

Equipment

1 sheet pan
1 cooling rack

Ingredients

1 lb. thick-cut bacon
2½ tbsp packed brown sugar
2 tbsp maple syrup
1 tsp coarsely ground black pepper

Instructions

Preheat the oven to 375°F. Line a sheet pan with foil and place a cooling rack on top. Prep the rack with a bit of nonstick spray.
Arrange the bacon in a single layer on top of the rack. Bake for 10 minutes. Flip the bacon over and cook for 5 minutes.

1 lb. thick-cut bacon
In a small bowl, stir together the brown sugar, maple, and black pepper.

2½ tbsp packed brown sugar, 2 tbsp maple syrup, 1 tsp coarsely ground black pepper
Spoon the sugar mixture evenly over the bacon, only on one side.
Bake for another 20-30 minutes or until the bacon is crisp to your liking.
Let cool for 5 minutes before serving.

Video

Notes

If you’re short on time, skip the glaze and just sprinkle brown sugar and pepper directly onto the bacon before baking.
Rotate the pan halfway through the final bake for a more even cook.
If you have thinner bacon, reduce the baking time slightly and watch closely to prevent burning.

Nutrition

How to Make Candied Bacon Step by Step

Gather the ingredients: Gather all the ingredients together and preheat your oven to 375°F.

Sheet pan lined with foil and topped with a wire cooling rack, sprayed and ready for baking.

Prep the pan: Line a sheet pan with foil and place a cooling rack on top. Lightly spray the rack with nonstick spray to prevent sticking.

Uncooked bacon strips arranged in a single layer on a foil-lined rack.

Cook the bacon: Arrange 1 lb. of thick-cut bacon in a single layer on the rack. Bake for 10 minutes, then flip each slice and bake for another 5 minutes.

Brown sugar, maple syrup, and black pepper glaze mixed together in a glass bowl with a spoon.

Make the glaze: In a small bowl, mix together 2½ tbsp of packed brown sugar, 2 tbsp of maple syrup, and 1 tsp of coarsely ground black pepper.

Partially cooked bacon coated with the glaze and ready to go back in the oven.

Glaze the bacon: Spoon the maple-sugar mixture evenly over the top of each bacon slice (just one side).

Fully baked candied bacon on the wire rack, caramelized and crispy.

Finish baking: Return the pan to the oven and bake for an additional 20-30 minutes, or until the bacon is caramelized and crisp to your liking.

Close-up of freshly baked candied bacon cooling on the rack.

Cool and serve: Let the candied bacon cool on the rack for 5 minutes before serving. The bacon will firm up as it cools. Enjoy!

Plated candied bacon on white parchment with coffee, milk, strawberries, and a striped towel for serving.

Flavor Variations to Try

Sweet & Spicy: Add a pinch of cayenne, smoked chipotle powder, or chili flakes to the brown sugar, or try my sweet & spicy candied bacon.
Smoky Maple: Use smoked paprika instead of black pepper for a smoky-sweet twist.
Peppery Heat: Swap in crushed red pepper flakes for extra bite.
Bourbon Glaze: Stir 1 tsp of bourbon into the glaze for depth and warmth, or try my candied whiskey bacon.
Cinnamon Sugar: Add a pinch of ground cinnamon for a cozy, fall-inspired version.

How to Store and Reheat

If you’re lucky to have any leftovers or you’re making this ahead of time, place them in an airtight container and keep them in the fridge for up to 4 days. If you’re stacking pieces, layer them with parchment paper to prevent sticking.

When you’re ready to reheat, pop the strips in a 350°F oven for 5–7 minutes until warm and crisp. Avoid microwaving because candied bacon tends to turn rubbery.

For longer storage, lay the bacon strips on a parchment-lined tray and freeze until solid, then transfer to a zip-top bag and freeze for up to 1 month.

Serving Suggestions

I love serving candied bacon with a big weekend brunch. When the tablescape has scrambled eggs, buttermilk pancakes, and fresh fruit, served with candied bacon, it’s a hit. It’s also a fun addition to charcuterie boards or as a garnish for a bloody Mary. You can even crumble it over salads, baked sweet potatoes, or deviled eggs for a sweet-savory twist.