Candied Bacon
Candied bacon is thick-cut bacon coated in a brown sugar (or maple) glaze and baked until the fat renders and the sugar caramelizes into a brittle, lacquered crust. The result is a strip that's simultaneously smoky, salty, sweet, and crisp, sometimes called 'pig candy' or 'bacon brittle.' It's typically made by pressing brown sugar onto raw bacon, sometimes with black pepper, cayenne, or maple syrup mixed in, then baking on a rack at moderate heat until the sugar melts and hardens as it cools.
Varieties
Some versions use black pepper or cayenne mixed into the sugar for a spicier 'candied bacon with heat' variation, sometimes labeled 'pig candy' in the American South, which usually skews spicier and uses a coarser sugar crust than the maple-forward Northern versions.
Buying tips
Use thick-cut bacon (at least 1/8 inch) since thin strips overcook and burn before the sugar sets into a crisp shell. Look for bacon with visible fat marbling, which helps the glaze adhere and caramelize evenly.
Substitutes
Maple-glazed bacon — 1:1 by weight
Swap brown sugar for maple syrup brushed on partway through baking; less crunch, more sticky-chewy texture, and a rounder sweetness.
Bacon bits tossed in warm maple syrup or honey — 1:1 by weight, drizzle to coat
Fast substitute for crumbled applications like salads or baked potatoes; won't hold a hard candy shell but delivers the same sweet-salty hit.
Candied pancetta — 1:1 by weight
Pancetta is unsmoked and cures differently, so the glaze caramelizes faster and the strips stay slightly softer than candied bacon.
Prosciutto with honey glaze — 1:1 by weight, shorter bake time
Works for a garnish rather than a full strip; prosciutto is thinner and burns quickly, so glaze and broil for 2-3 minutes instead of a full bake.
Coconut bacon (candied coconut flakes) — 1:1 by volume
A vegetarian substitute that mimics the smoky-sweet crunch using tamari, smoked paprika, and maple syrup on toasted coconut flakes; no pork flavor but similar texture role.
Storage
Cool completely on the rack before storing; warm candied bacon sticks together and the glaze softens. Layer between sheets of parchment in an airtight container and keep at room temperature for up to 2 days, or refrigerate up to a week. Recrisp in a 350°F oven for 5 minutes before serving.
How to use
Crumble over pancakes, waffles, or oatmeal, chop into salads (especially spinach or apple-based ones), skewer into cocktail garnishes for a bloody mary or old fashioned, layer into a BLT, or blend crumbs into cookie dough or ice cream for a smoky-sweet crunch.
What it pairs with
Pairs well with bourbon, dark rum, and bitter greens like arugula or radicchio that offset the sweetness. Also complements sharp cheeses like blue cheese or aged cheddar in salads and flatbreads.
Nutrition
Candied bacon carries the full fat and sodium of regular bacon plus added sugar, roughly 90-120 calories per strip depending on thickness and glaze amount. Treat it as a garnish rather than a portion of protein.
FAQ
Why does my candied bacon turn out chewy instead of crisp?
The bacon likely wasn't baked long enough or the oven wasn't hot enough to fully render the fat; bake at 375°F for 20-25 minutes on a wire rack so fat drips away instead of pooling under the strip.
Can I make candied bacon ahead for a party?
Yes, bake it up to a day ahead, store flat between parchment at room temperature, and re-crisp in a 350°F oven for 5 minutes right before serving to restore the shattery texture.
What brown sugar works best for the glaze?
Dark brown sugar gives a deeper, more molasses-forward flavor and caramelizes into a harder shell than light brown sugar, which produces a softer, stickier coating.
Why use a wire rack instead of baking bacon flat on the sheet?
A rack lets rendered fat drip below the bacon instead of the strips sitting in grease, which keeps the sugar coating from turning soggy or sliding off.
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