Candied Bacon

Preparation info

  • Difficulty


  • Makes


Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

This recipe doubles and triples easily—and you’ll probably want to do that once you try the candied bacon. The sky’s the limit when it comes to toppings, too. Add a touch of savory to the equation with a sprinkling of fennel seeds for a licorice flavor, crushed pink peppercorns for a fruity floral taste, black pepper for a pure pepper kick, or cayenne for a touch of heat.


  • 12 thin slices bacon
  • cup (75 g) packed light brown sugar
  • Spice of your choice (optional)


Preheat the oven to 350°F (175°C). Line a baking sheet with aluminum foil or parchment paper and set aside.

In a large bowl, toss the bacon and brown sugar together gently to coat each slice in the sugar. Lay the bacon in an even layer on the baking sheet, leaving a bit of room in between the slices. If desired, sprinkle any spice evenly over the top. Bake until golden brown and crispy, about 15 minutes. Remove to a platter and let cool slightly before serving. The bacon will continue to get crispier as it cools. Best eaten the day it is made.