As if bacon isn’t already amazing on its own, I had the nerve to make it even more irresistible by making some Candied Bacon for brunch yesterday. It was delicious and absolutely perfect and my girls loved it!! This is what you want on your brunch menu or for a nice Christmas Day brunch spread. But if you’re like me, Candied Bacon is a quick snack on a Tuesday night. The great thing about this recipe is that it only takes 2 ingredients: bacon and brown sugar. That’s it! Another great thing about candied bacon is how versatile it is. Once it’s candied, it’s not just for breakfast anymore, you can enjoy this as is, crumble it on a salad, veggies, and and enjoy it on sandwiches.
So in order to achieve the perfect candied bacon you absolutely have to bake it.
Method: You cannot fry it; it will be a hot sticky mess and not in a good way!
Bacon: I prefer using a thick cut bacon because it holds up well in the oven and the center has a crispy-chewiness that I absolutely love.
Brown sugar: I suggest using light brown sugar. Dark brown sugar can be a bit too sweet but use what you have. I do not recommend white granulated sugar because it won’t caramelize and break down the way brown sugar will.
Option spices: If you want to experiment with other spices, go for it! Cajun spice or cayenne pepper both add a nice kick of heat, if you’re into that.
How to make Candied Bacon
Preheat the oven to 375F and line a baking sheet with foil. Place a cooling rack on top of the baking sheet.
Arrange the bacon on the cooling rack (pictured above) and sprinkle a generous amount of brown sugar on the bacon strips.
Bake until the edges are crispy and the centers are caramelized, about 25 minutes, or longer if needed. I suggest keeping any eye on the bacon at the 18 minute mark to make sure it doesn’t burn. When it’s done, let it cool on the rack for 3-5 minutes before transferring to a paper towel.