Sweet, Savory, Crisp Candied Bacon
Prep: 10 mins
Cook: 20 mins
Cooling Time: 10 mins
Total: 40 mins
Serves: 6
Ingredients:
6 center-cut bacon slices
2 tablespoons (26 g) packed light brown sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon smoked paprika
1/8 teaspoon ground cayenne pepper
Directions:
Adjust oven rack to middle position and preheat oven to 375°F (190°C). Line a rimmed baking sheet with aluminum foil and top with a wire rack.
In a small bowl, stir together brown sugar, black pepper, paprika, and cayenne. Arrange bacon slices on prepared rack; sprinkle evenly with sugar mixture, pressing into bacon gently to adhere.
Bake until bacon is crisp and sugar is bubbling, 20 to 25 minutes. Let cool completely on a rack (bacon will firm as it cools), about 10 minutes. Serve as is or break or chop into bite-sized pieces to serve.
Notes:
This recipe can easily be doubled.
Make-Ahead and Storage:
Leftovers can be refrigerated in an airtight container for up to 5 days. Reheat in the oven on a wire rack set over a rimmed baking sheet, or in the air fryer until heated through.
To make great candied bacon, it’s essential to use thick-cut bacon. It’s sturdy enough to stay meaty under the molten sugar, rather than crisping into brittle shards. The bacon is sprinkled with a simple mixture of brown sugar, black pepper, smoked paprika, and cayenne. The sugar is what turns it into candy, and the pinch of smoked paprika and cayenne gives each slice a subtle, slow-building heat that cuts through the sweetness.
Recipe courtesy of Serious Eats.com
