This Candied Bacon recipe combines bacon, brown sugar, and savory seasonings to create an absolutely addicting snack, side dish, or garnish.
Bacon makes everything better. It’s really just a fact of life! After falling in love with bacon crackers, I decided to take the brown sugar bacon used in that recipe and turn it into its own snack. I make this at least once a week now and use it in pretty much anything we add regular bacon to – and eat it as a snack by the slice!
This Candied Bacon Is So Addicting!
Here are a few reasons why this bacon recipe is always a hit.
- Sweet & savory. The combination of brown sugar and steak seasoning or other spices gives this candied bacon a caramelized sweet but savory flavor profile.
- So many ways to use it. I won’t lie – this bacon often gets eaten by the slice as a snack! It’s kinda like a potato chip in that you can’t have just one piece! But it also works as a breakfast side, crumbled on salad, and more.
- Only 3 ingredients. I did include an alternate version with more seasonings but my main candied bacon recipe uses just 3 ingredients – bacon, brown sugar, and steak seasoning. It’s so easy!
Recipe Ingredients
Here’s a run-down of the 3 ingredients needed to make this bacon recipe! The printable version of the instructions can be found in the recipe card below.
- Bacon – I find that thick cut bacon works the best for this recipe, as it offers the best texture when candied.
- Brown sugar – Sweetens and caramelizes the outside of the bacon.
- Steak seasoning – Montreal’s steak seasoning is my go-to spice blend for candied bacon. It adds so much flavor without needing to add a bunch of different ingredients.
Alternative Seasoning Blend
For a twist on the above, here’s another tasty blend of seasonings that I sometimes use instead of just the steak seasoning. Both options are delicious!
- ½ teaspoon black pepper
- ½ teaspoon Montreal’s Steak Seasoning
- ½ teaspoon red pepper flakes
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
How To Make Candied Bacon
Whichever seasoning you opt to use, the process for making candied bacon is the same. The printable version of the instructions can be found below.
- Prep. Preheat the oven to 375F. Line the baking sheet with two layers of foil then set a wire cooling rack on top.
- Make the seasoning blend. Combine the brown sugar with the desired spices.
- Season the bacon. Lay the bacon slices on the wire rack. Sprinkle a generous layer of the sugar mixture on top.
- Bake. Bake for 25-35 minutes, until the bacon is dark brown. Remove it from the oven and let it cool slightly. Run a metal spatula under each piece to avoid it sticking to the rack as it cools.
Tips & Tricks
This recipe is super simple but there are still a few things I’ve found helpful when making it.
- Don’t overlap the bacon. When laying the bacon on the cooling rack, be careful to not overlap them. There doesn’t need to be much space between slices but overlapping them means the seasoning won’t be on every piece.
- Be generous with the seasoning. Coat each piece of bacon with a generous amount of the brown sugar seasoning mixture, taking care to ensure the entire slice is coated.
- Don’t burn the bacon. I’ve learned the hard way that this bacon can burn quickly so I always watch it carefully after the 20-minute mark. The exact time depends on the thickness of the bacon.
- Don’t let it stick to the rack. After the bacon has cooled for a few minutes, I like to run a metal spatula under each piece to release it from the rack. Otherwise, it can stick to it when it cools.
Serving Suggestions
One of the great things about candied bacon is that there are so many ways to enjoy it. It makes a great crunchy snack to eat anytime. I’ve also added it as a garnish to a Bloody Mary, used it to top deviled eggs, and crumbled it over salads. It’s especially great on a wedge salad and it makes an epic bacon grilled cheese.
Of course, it’s also great as a breakfast side next to some scrambled eggs, French toast, or pancakes.
How To Store Leftovers
- Fridge. Candied bacon is best enjoyed immediately. However, leftovers can be stored in an airtight container in the fridge for 2-3 days.
- Reheat. The best way to reheat this bacon is in the oven for just 3-5 minutes, until heated through. Be sure not to burn it.
More Savory Snacks To Try
- Bacon Wrapped Dates with Goat Cheese
- Fried Mac and Cheese Bites
- Chicken in a Blanket
- Potato Croquettes
Candied Bacon
Ingredients
- 1 pound thick cut bacon
- 1 cup light brown sugar packed
- 1 teaspoon Montreal’s Steak Seasoning
Instructions
- Preheat oven to 375 degrees.
- Line a large, rimmed baking sheet with two layers of foil (to make it much easier to clean). Set a wire cooling rack on top. Set aside.
- In a small bowl, combine the brown sugar, black pepper, steak seasoning, red pepper flakes, garlic powder and paprika. Set aside.
- Lay the bacon slices on the wire rack ensuring they do not overlap.
- Sprinkle a generous layer of the sugar mixture over the top of the bacon making sure to cover all parts.
- Bake in the preheated oven for 25-35 minutes or until the bacon is dark brown. Make sure to watch the bacon carefully starting at the 20-minute mark as the bacon can burn quickly.
- Remove the pan from the oven and allow it to cool slightly before running a metal spatula under each piece to make sure it doesn’t stick completely to the rack. The bacon will continue to crisp up and harden as it cools.
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2 comments on “Candied Bacon”
These are really really good!
Thanks Virginia!