With a nickname of “Pig Candy,” how can you NOT try Candied Bacon?
Bacon is delicious on its own. No question. But what if you could enjoy candied bacon, that incredible concoction where salty meets sweet and you still get the crunch you want? Long a salad garnish in restaurants, candied bacon can easily be made at home. The uses for candied bacon are endless, and it adds a touch of ooh la la to your home cooking!
When you think about cooking bacon, you might think “greasy mess.” But that’s not the case with Candied Bacon. It’s all done in the oven, and foil is your friend for easy cleanup. True, there is grease, and the caramelized sugar hardens as it cooks, but using one or more layers of foil to completely coat your pan makes for a super-easy cleanup.
So, let’s talk taste. The beauty of Candied Bacon is that it still tastes very bacon-y, but with the added pepper and brown sugar, you get a multifaceted taste: a little bit of heat from the pepper (but not enough to overwhelm), and a delicious salty-sweetness from the smoky bacon and caramelized brown sugar. The texture is fantastic, too. Crispy bacon coated with the sugared crust makes for a perfect combo, whether you’re eating it in whole slices or crumbled.
What type of bacon should I use?
At a typical grocery store, head to the meats section where prepackaged bacon is sold, and you will see a variety of options. Thick-cut (called for here), center cut, hickory smoked, applewood smoked, cherrywood smoked, nitrite-free, turkey bacon, and even beef bacon! Phew. That’s a lot of choices. Typical bacon is usually hickory smoked and sliced thin; however, for recipes like Candied Bacon, as well as soups and pastas, you want thick-cut bacon. The slices are about twice as thick and a bit shorter than standard bacon slices, so they hold their shape better.
How do I prep and store the bacon?
Candied Bacon is best enjoyed after the short cooling time. But it can be made ahead and reheated. Simply leave it on the parchment paper and put it into an airtight container. This can be refrigerated for up to 3 days. When ready to serve, gently reheat on the parchment paper in the microwave. Watch it closely so it doesn’t burn—you just want to warm it and re-crisp it. Leftovers can be stored the same way.
Help, I am out of light brown sugar!
No problem. While light brown sugar caramelizes the best, you can substitute dark brown sugar, cane sugar, or even granulated (white) sugar. Fortunately, with any one of these three substitutes, you will still get a crunchy, sweet coating on the bacon slices. Any time you are caramelizing, just be sure to watch carefully, as the line between caramelized and burnt can be a fine one.
Serving Suggestions
Unsurprisingly, there are so many ways to enjoy Candied Bacon. Crumbled, it can be sprinkled on an entree salad or maple-syrup topped waffles/pancakes. But these are just two great ideas. Leave the strips whole and serve as an appetizer at your tailgate party or brunch. Or even enjoy a slice with your pint of beer. If you’re a chocolate fan, melt some semi-sweet chocolate chips and dip the cooled Candied Bacon slices in melted chocolate. Let cool on parchment paper or wax paper. Or try adding Candied Bacon crumbles to our Delicious Diced Potatoes or Buttercream Frosting.
How to Make Candied Bacon
Ingredients
- 1 pound thick-cut bacon
- 1 tablespoon ground black pepper
- 1 cup light brown sugar packed
Instructions
- Preheat your oven to 375°F.
- Line a baking sheet with foil and place a wire rack on top. Lay the bacon strips on the rack without overlapping and sprinkle evenly with the black pepper.
- Gently press the brown sugar onto each bacon strip, covering them with a thin, even layer.
- Bake in the preheated oven for about 25 minutes, or until the bacon is crispy and the sugar has caramelized.
- Allow the bacon to cool on the rack for 10 minutes, then transfer to a plate lined with parchment paper to cool completely.
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