Description

This candied bacon recipe transforms regular bacon into a sweet, spicy, and nutty treat that’s perfect for breakfast, brunch, or as a savory snack. Coated with a mixture of brown sugar, chopped pecans, cayenne pepper, and maple syrup, the bacon is baked until perfectly caramelized and crispy. It’s an irresistible combination of flavors and textures that adds a gourmet twist to an everyday favorite.

Ingredients

Scale

For the Candied Bacon

½ cup light brown sugar (lightly packed)
½ cup chopped or whole pecans
¼ teaspoon ground cayenne pepper
2 tablespoons pure maple syrup
½ pound bacon

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Instructions

Preheat and prepare baking setup: Preheat your oven to 400°F (205°C). Line a jelly roll pan with aluminum foil for easy cleanup, then place a baking rack on top of the foil-lined pan and set aside.
Prepare pecan sugar mixture: Add the brown sugar and pecans to the bowl of a food processor. Pulse them together until the pecans are finely chopped. Add the ground cayenne pepper and pulse once or twice more to evenly combine the spice with the sugar and nuts.
Arrange bacon: Cut each bacon slice in half crosswise and lay the pieces on the baking rack, ensuring they do not touch to allow even cooking and caramelization. Bake the bacon for 5 minutes to begin rendering the fat.
Add topping: Remove the bacon from the oven and use a spoon to evenly sprinkle the pecan-brown sugar-cayenne mixture over each slice.
Drizzle with maple syrup: Lightly drizzle the maple syrup over the bacon slices to add moisture and sweetness, enhancing the caramelization process.
Bake until caramelized: Return the pan to the oven and bake for an additional 20-25 minutes or until the tops of the bacon slices are golden brown but not burnt, achieving a crispy and sticky texture.
Cool and serve: Remove the candied bacon from the oven and transfer to a paper towel-lined plate to absorb excess grease. Let cool to room temperature before serving to allow the glaze to set properly.

Notes

Keep a close eye on the bacon during the final baking stage as the sugar can burn quickly.
Use a jelly roll pan with a rack to allow excess fat to drip away and ensure crispy bacon.
Adjust the cayenne pepper quantity to control the spice level or omit it if you prefer a sweeter, milder flavor.
Store leftover candied bacon in an airtight container in the refrigerator for up to 3 days; reheat briefly in the oven to restore crispiness.