Looking for a snack that disappears the second it hits the table? Enter: candy bacon. Sweet, smoky, a little spicy, and dangerously snackable, this is one of those recipes that feels low-effort but gets full credit for being impressive. It’s perfect for brunch spreads, cocktail garnishes, holiday boards, or—let’s be honest—eating straight off the cooling rack while “quality checking.”
I first made this for a brunch party and it was gone before the eggs were even served. Since then, it’s been on repeat anytime I need something bold, salty-sweet, and guaranteed to get people hovering near the kitchen.
Invest in Sheet Pans
When it comes to baking candied bacon (or anything sticky, really), a good-quality sheet pan is a game changer. Shout out to Great Jones sheet pans—seriously, they’re the most nonstickiest pans I’ve ever owned. Even with caramelized brown sugar and bacon fat working against you, cleanup is a breeze. They’re sturdy, heat evenly, and don’t warp in a hot oven. If you’re still wrestling with flimsy, burnt-on pans, do yourself a favor and upgrade.
How to Serve Candy Bacon
- Crumbled over deviled eggs
- Perched on a Bourbon Bloody Mary
- Straight off the cooling rack, no shame
Storing Leftovers
If you somehow have leftovers (teach me your self-control), store them in an airtight container layered with parchment paper so they dont stick together. They’ll keep for a few days in the fridge. Reheat in a low oven to recrisp. I don’t recommend making these too far in advance, they are best made a couple hours ahead.
Candy Bacon
Equipment
- 1 Sheet Tray with wire rack
Ingredients
- 1 lb thick-cut bacon
- ½ cup cup brown sugar
- 1 tsp smoked paprika
- 1 tsp ancho chile powder
- 1 tsp red pepper flakes
- 1 tsp black pepper, coarse ground
Instructions
- Preheat oven to 350°. Line a sheet pan with foil for easy cleanup and place a wire rack on top—this allows air to circulate and the bacon to crisp evenly.
- In a small bowl, combine brown sugar, smoked paprika, ancho chile powder, and red pepper flakes.
- Dredge the bacon strips through the spice mix and gently pressing it into the surface. Place on the wire rack in a single layer.
- Bake for 45 minutes, or until the bacon is crisp and caramelized. Keep an eye on it near the end—it can go from perfect to burned quickly.
- Let the bacon cool on the rack for at least 10 minutes. It will firm up as it cools and become perfectly crunchy.
