This easy candied bacon recipe is sweet, crispy, and oven-baked to perfection, done in under 30 minutes, great on burgers, salads, Bloody marys, and more! Includes tips, storage info, and spicy variations for chiliheads!
Who wants candied bacon? Sweet, salty, sticky, and crispy, this Candied Bacon is everything you love about bacon, taken to the next level. I've made this easily a hundred times for parties and I'm here to show you how you can, too. It's easy to make in the oven, incredibly addictive, and totally customizable depending on your preferred spice level.
Serve it as a snack, brunch side, brunch board option, cocktail garnish, or a secret weapon on your next burger. If you’ve never tried candied bacon before, get ready. This stuff disappears fast - and is delivers BIG on FLAVOR with minimal effort!
Even better? You can prep it ahead and reheat it easily - yes, even in the air fryer. Check it out. You need more candied bacon in your life.
Let me show how to make candied bacon, the easy way.
What is Candied Bacon?
Candied bacon, also known as “pig candy”, is bacon that’s been coated with sugar and baked until crispy and caramelized. The sugar melts into the fat, forming a glossy, sweet coating. It's the perfect sweet and savory treat with irresistible texture.
You’ll often find candied bacon served at brunch, on charcuterie boards, or as a unique garnish for cocktails like Bloody Marys. But here at Chili Pepper Madness, we like to kick it up a notch.
How to Make Candied Bacon
Primary Ingredients
- Thick Cut Bacon. I've found that thick cut bacon cooks the most evenly. You can use thin cut bacon, but check it toward the end of the cooking time to ensure it cooks evenly.
- Light Brown Sugar. I prefer this over maple syrup to focus more on the bacon flavor.
- Freshly Ground Black Pepper. Optional, though recommended for flavor depth.
- Spicy Element. Optional, but definitely recommended for my spicy food lovers. Use chili flakes, chili powder, or brush on some hot sauce.
Instructions
- Preheat your oven to 375°F. Line a baking sheet with foil and place a wire rack on top.
- Arrange bacon slices in a single layer on the rack.
- Sprinkle each slice evenly with brown sugar, black pepper, and optional chili flakes.
- Bake for 25-30 minutes, or until the bacon is crispy and the sugar is bubbling and caramelized. (Check around the 20-minute mark.)
- Let the bacon cool for 5-10 minutes. It will firm up as it cools.
Boom! Done! That’s it! Simple and outrageously good.
Recipe Tips & Notes
- Use a Wire Rack. Elevating the bacon with a touch of air flow helps it cook evenly and crisp up nicely.
- Watch Closely. Sugar can burn quickly so start checking at 20 minutes.
- Use Thick-Cut Bacon. Thinner slices can cook too quickly and can burn before the sugar sets properly.
- Make a Batch. Trust me, this goes fast! Make more than you think you’ll need.
- Cut the Sweetness. Add black pepper or spicy elements to balance the sugar. See below.
Variations - Spicy Candied Bacon
This is where it gets fun. Candied bacon is the perfect canvas for bold, spicy flavors. Here are a few of my favorite twists to make spicy candied bacon, for true Chili Pepper Madness fans:
Mild Heat – Add ½ tsp chili powder
Medium Heat – Add ¼ tsp cayenne + ½ tsp smoked paprika
Sweet Heat – Mix 1 tbsp sriracha + 1 tbsp maple syrup into the sugar
Smoky Heat – Add ½ tsp chipotle powder
Extreme Heat – Add ¼ tsp (or more) ghost pepper flakes - check out my ghost pepper candied bacon recipe! Spicy!
Want to really crank it up? Combine spices or finish with a drizzle of my hot honey recipe or homemade chili crisp recipe. You can even use my Mango Habanero Hot Sauce for a fruity, fiery finish.
How to Serve Candied Bacon
Candied bacon is more versatile than you might think. Try it...
- As a brunch side or brunch board centerpiece
- Crumbled over salads or roasted veggies
- On top of burgers like my juicy lucy recipe, gooey grilled cheese, or breakfast sandwiches
- Stirred into mac and cheese (yes, really)
- As a garnish for Bloody Marys or bourbon cocktails - try my Spicy Bloody Mary Recipe!
- Straight off the tray - no shame!
- You MUST try my candied bacon wrapped jalapeno poppers recipe. Party favorite!
Make Ahead, Storage and Reheating Instructions
You can make candied bacon a day or two in advance and keep it stored in an airtight container in the refrigerator. Let it cool completely before storing, and layer it between sheets of parchment to keep it from sticking.
Storing Candied Bacon: Place completely cooled candied bacon in an airtight container and refrigerate for up to 4-5 days.
Reheating Candied Bacon:
- Microwave: 15-20 seconds on a paper towel, though it may soften slightly.
- Oven: Reheat on a wire rack over a baking sheet at 350°F for 5-8 minutes.
- Air Fryer: Heat at 350°F for 2-3 minutes, watching closely so the sugar doesn’t burn.
That's it, my friends. I hope you enjoy this awesome candied bacon recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Here you go! I'm ready to serve them up for you!
Did you make this candied bacon? I’d love to hear how it turned out - please leave a star rating and a quick comment below. Your feedback helps me keep the FAQs up to date, tells Google that my readers love it, and helps more spicy food lovers discover Chili Pepper Madness. Thanks! - Mike H.
Easy Candied Bacon Recipe
Ingredients
- 1 lb thick-cut bacon
- ½ cup packed light brown sugar or to taste
- ½ tsp freshly ground black pepper optional – or to taste
Instructions
- Preheat oven to 375°F. Line a baking sheet with foil and place a wire rack on top.
- Arrange the bacon in a single layer on the rack.
- Sprinkle each slice evenly with brown sugar and optional black pepper.
- Bake for 25-30 minutes, or until the bacon is crispy and the sugar is caramelized. (NOTE: Check it at 20 minutes to make sure it isn’t done, but it usually takes 25-30 minutes.)
- Cool for 5-10 minutes. The bacon will firm up as it cools.
Video
Notes
Nutrition Information
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NOTE: This recipe was updated on 1/9/26 to include new information and video. It was originally published on 7/2/25.
Angie Carey says
I have made this. Such a shame that bacon is so expensive in Ontario, Canada right now. Otherwise, I would be making this much more often. Very delicious!!!
Mike Hultquist says
Glad you enjoyed it, Angie!! Sorry to hear about the prices! It's SO good, though! I do appreciate it.
Derek says
We have been making a very similar recipe for years. We use crushed red pepper flakes, instead of black pepper. It's a wonderful, sweet, salty, spicy treat and always a crowd pleaser! Cayenne or ghost chili flakes is a good idea we'll have to try.
Mike Hultquist says
Yes!! Red pepper flakes are a MUST for me. Thanks, Derek!! It's SO good.
Melissa says
I did a lot of candying this weekend, including your cowboy candy and this was gone within minutes. I'll be making more for the holidays by request. I used 1 teaspoon of regular chili flakes but I think I will up that for the next batch.
Mike Hultquist says
Glad everyone enjoyed them, Melissa! Candying is fun! Cheers!!
tony williams says
My wife has asked me to stop cooking. Many recipes from you, so I am trying to pass on the blame. She still blames me.
Sigh,,,,
I have had candied bacon before at state fairs.
Now I have a recipe, that no doubt will put more pounds on me.
Mike Hultquist says
Haha, it's a good problem to have, Tony! Glad you're finding so many recipes you enjoy!
Wayne says
Always wanted to try Candied Bacon but was worried about making a mess in the oven cause bacon always pops when cooking, how does this rank when you do it this way? BTW glad I don't live with you I would be so over weight eating your food, always looks so goodddd
Mike Hultquist says
Wayne, I really have no issues with popping with this recipe. It's good for me in that way! Haha, I might make you chubby with all the cooking for sure.
Heather Soper says
Haha interesting!!
Mike Hultquist says
Oh yeah!! And tasty, too!
Dave says
1/2 tsp of black pepper? Mike, blink 3 times if you need help! Lol.
I do the same thing, except heavily dust with BP before going in the oven and again when I flip it. So easy, so good, especially thick cut. A trick I learned with thick cut is put it in a cold 400⁰ oven for 20 minutes, flip, increase temp to 450⁰ for 5 minutes and it comes out perfect. Sweet spot between chewy and crispy.
Mike Hultquist says
Haha, I hear you, Dave! Black pepper to taste for sure. Thanks for your tips.
Cherie Boisvert says
It sure looks like you have crushed red pepper on it! Is that what I see?
Mike Hultquist says
Absolutely, Cherie! I like to dust mine with chili flakes. Spice it up!