Candied Bacon
Candied bacon is one of those things I keep coming back to, not because it's trendy, but because it's useful. A few strips on a BLT turn a good sandwich into one people ask about, and a handful on a wedge salad does the same. It the kind of recipe worth keeping on repeat.
One recipe. Endless uses.
The idea from this recipe came from our BLT with Candied Bacon, built to solve a problem every BLT has. Regular bacon gets lost under lettuce and tomato. Candied bacon doesn't. The caramelized crust holds its texture and gives the sandwich a sweet, smoky backbone regular bacon can't.
The spice blend matters as much as the technique. Brown sugar caramelizes fine on its own, but it's one note, and it gets too sweet fast. Cajun spice fixes that. The heat and smoked paprika cut through the sweetness so the bacon is the perfect blend of spicy and sweet. That's why it works in so many places: as a garnish for a Bloody Mary or piled high on a wedge salad. We even eat it as a snack.
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Ingredients for candied bacon
- Thick cut bacon holds up to the sugar and spice without burning before the fat renders
- Cajun spice brings the heat that balances the sweetness. Blends vary so taste yours first.
- Brown sugar caramelizes into that shatter crisp crust instead of just melting and running off.
👉 See recipe card below for exact quantities.
How to make it
- Mix the spice rub. Whisk the brown sugar, Cajun spice, smoked paprika, white pepper, and garlic powder together in a bowl until combined.
- Set up your rack. Line a baking sheet with foil and top with a wire rack. This keeps the bacon out of its own grease so the crust can actually crisp.
- Coat the bacon. Press the spice mix onto both sides of each strip and lay them on the rack in a single layer, without overlapping.
- Bake until deep and glossy. 350°F for 15 to 20 minutes. Look for a dark, caramelized crust rather than going by time alone.
- Let it set. Rest for 5 minutes before serving. The crust firms up as it cools.
🔪 Top tip
This recipe is easy to double, and it's worth it. Once you have a batch on hand, you'll find yourself reaching for it on sandwiches and salads all week.
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Make ahead and storage
- Make ahead: Bake the bacon up to 3 days in advance and store it in the fridge. Reheat at 350°F for a few minutes to bring back the crisp crust.
- Refrigerator: Store cooled bacon in an airtight container for up to 5 days.
- Freezer: Lay strips flat on a sheet pan to freeze individually, then transfer to a freezer bag for up to 2 months.
- Reheating: A 350°F oven or airfryer works best for restoring the crisp texture. Microwaving will make it chewy instead of crisp.
FAQ
You can, but the texture won't be quite the same. Thin bacon cooks fast and the sugar coating can burn before the strip has time to caramelize properly. Thick cut gives the sugar time to set into a crisp shell.
Look for a deep, glossy, caramelized coating rather than going by the time alone. The bacon should look dark and set, not wet or pale.
Yes. Cook at 350°F in a single layer, checking at the 10 minute mark since air fryers cook faster than a standard oven.
This usually means it baked directly on the pan instead of a wire rack. Without airflow underneath, the bacon sits in its own fat and the sugar can't caramelize into a crisp coating.
It's not recommended. A rack is what allows the fat to drip away and the crust to crisp evenly on all sides.
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Candied Bacon recipe
Sweet, smoky, and perfectly caramelized, this candied bacon recipe uses a simple spice rub and a low oven bake for a crisp, candy like crust every time.
- Total Time: 30 minutes
- Yield: 14 slices 1x
Ingredients
- ¾ cup brown sugar
- 2 tablespoons Cajun spice
- 1 tablespoon smoked paprika
- 1 teaspoon white pepper
- 2 teaspooons garlic powder
- 1 pound thick cut bacon
Instructions
- Preheat oven to 350°F.
- In a bowl, mix brown sugar, Cajun spice, smoked paprika, white pepper and garlic powder.
- Line a baking sheet with foil and place a wire cooling rack on top.
- Coat both sides of the bacon evenly with the spice mixture and place in single layer on the cooling rack.
- Place the tray in the oven and bake for 15 to 20 minutes, until desired doneness.
- Remove and allow to cool for 5 minutes before serving.
Notes
- Thick cut matters. Regular sliced bacon cooks too fast for the sugar to caramelize properly and can burn before the fat renders. Stick with thick cut for the best texture.
- The rack is not optional. Baking directly on foil traps the bacon in its own rendered fat and prevents the crisp, candy like exterior. A wire rack lets air circulate underneath.
- Adjust heat to taste. Cajun spice blends vary quite a bit in heat level. If yours runs mild, add a pinch of cayenne. If it runs hot, cut back slightly on the amount used.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 2 slices
- Calories: 202
- Sugar: 21.1 g
- Sodium: 460.9 mg
- Fat: 8.5 g
- Carbohydrates: 24 g
- Protein: 8.5 g
- Cholesterol: 22.8 mg
