Candied Bacon

Candied Bacon

1 package bacon, thick-sliced or regular
1 cup brown sugar, light or dark
½ teaspoon cayenne pepper (use less or more as desired)

Preheat oven to 400 degrees. Line a baking sheet with a wire cooling rack, parchment paper or aluminum foil; set aside. A broiler pan may also be used.

In a large bowl, mix the brown sugar and cayenne pepper until combined. Toss each slice of bacon in the mixture and then transfer to baking sheet. Sprinkle the remaining sugar mixture evenly over each slice until gone.

Place the bacon on the oven’s center rack and bake at 400 degrees for 10 to 15 minutes, until the fat is rendered from the bacon and the sugar has melted. The bacon should be crispy-chewy, but not crunchy. After eight minutes, check often to prevent burning. When done, remove from oven and cool until ready to serve.

Candied bacon can be served warm or at room temperature, and will last in the refrigerator for several days.

Serving tips:

  • For easy handling, weave wooden skewers through candied bacon slices and place them in an edible base for serving, or wrap 2 pieces in a parchment sleeve and serve on a platter.
  • Use candied bacon as garnish for Bloody Mary cocktails or in salads.
  • For a crunchy snack, immediately upon removing from the oven, sprinkle bacon with sunflower seeds, soy nuts or chopped pecans.