This easy candied bacon (also called pig candy) is the perfect sweet-and-salty treat for a holiday brunch or party appetizers. You only need 2 simple ingredients and about 5 minutes to prep, then the brown sugar-coated bacon bakes in the oven until perfectly crispy and caramelized.
If you love simple oven-baked breakfast recipes, try these baked pancakes or this baked Western omelet next. For more easy morning meals, check out our collection of [make-ahead breakfast recipes].
Table of Contents
What is Candied Bacon?
Candied bacon, also called pig candy, is simply bacon strips coated in brown sugar and baked until sweet, caramelized, and crispy. It delivers an irresistible sweet-and-salty bite, sometimes dressed up with spices, nuts, or even chocolate. Enjoy it warm or at room temperature for breakfast, brunch, appetizers, or an easy Southern-style treat.
Before You Get Started
- Use a wire rack for the crispiest results. Placing the bacon on a wire rack over the baking sheet allows hot air to circulate around all sides, so the bacon gets evenly crispy instead of sitting in its own grease. Spray the rack generously with cooking spray to prevent sticking.
- Line your baking sheet with foil. The bacon grease and melted sugar create a sticky mess, so lining the pan with aluminum foil makes cleanup quick and easy. You can also use parchment paper, though foil tends to hold up better under high heat.
- Choose your bacon thickness based on texture preference. Regular bacon gets super crispy and shatters when you bite into it, while thick-cut bacon has a slightly chewier texture with crispy edges. Both work beautifully, so pick whichever texture you prefer.
How to Make Candied Bacon
Step 1: Preheat the Oven
Preheat your oven to 375°F. This temperature is the sweet spot for rendering the bacon fat while caramelizing the sugar without burning.
If you prefer a chewier texture, you can go as low as 350°F and bake a bit longer.
Step 2: Set Up Your Baking Station
Line a rimmed baking sheet with aluminum foil, then place a wire rack on top. Spray the rack generously with cooking spray so the bacon doesn’t stick to it.
The wire rack is key here! It lifts the bacon above the drippings so hot air can circulate all around for maximum crispiness.
** Pro Tip: If you don’t have a wire rack, you can bake the bacon directly on a foil-lined or parchment-lined baking sheet. Just flip the strips halfway through cooking to help them crisp evenly on both sides.
Step 3: Coat the Bacon in Brown Sugar
Pour the brown sugar into a shallow dish or plate. Working with one strip at a time, press both sides of the bacon into the sugar, making sure it’s evenly coated.
Don’t skip this step. Pressing helps the sugar stick and creates that signature candied coating.
Step 4: Arrange the Bacon on the Rack
Place the sugar-coated bacon strips on the wire rack, making sure they don’t overlap. Overlapping pieces won’t crisp properly, so if you have more bacon than fits comfortably, use a second baking sheet.
** Quick Note: You can fit about 8-10 strips of regular bacon on a standard half-sheet pan with a wire rack. For thick-cut bacon, you might fit fewer pieces.
Step 5: Bake Until Crispy and Caramelized
Bake for 25-30 minutes, checking first around the 20-minute mark. The bacon is done when it’s deeply browned, crispy around the edges, and the sugar has caramelized into a glossy coating. Thick-cut bacon may need closer to 30-35 minutes.
Watch for visual cues: Look for dark, crispy edges and a shiny caramelized surface. If the bacon starts to look too dark or the sugar begins to smoke, pull it out immediately.
Step 6: Cool and Serve
Let the bacon cool on the wire rack for at least 5 minutes before serving. The sugar coating will be extremely hot, and the bacon will firm up and get even crispier as it cools. Resist the urge to taste it right away; you’ll burn your mouth.
Serve warm or at room temperature. Candied bacon is delicious either way, which makes it perfect for make-ahead entertaining.
How to Serve Candied Bacon
Southern candied bacon is a versatile dish that you can enjoy at any time of day. Here are a few options to pair with the pig candy at brunch, for a salty snack at cocktail hour, or even for dessert.
Brunch:
- On breakfast sandwiches
- Alongside Bisquick waffles or English muffin bread
- With breakfast casseroles and fruit, such as French toast casserole or cinnamon roll casserole
Appetizers:
- On a charcuterie board with pimento cheese, crackers, and fruit
- Alongside shrimp dip or crab dip
Dessert:
- Sprinkle over vanilla ice cream and drizzle with caramel sauce for ice cream sundaes.
- Allow the candied bacon to cool, then dip in melted chocolate. Let the chocolate set until firm.
- Set up a sweet dessert board that combines the bacon with other finger-foods like candied pecans, Scottish shortbread, and squares of dark chocolate.
The best! I could eat the whole pound! I make a grilled cheese with apples, dijon mustard, and chopped pig candy. Soooooo goooood!
– Michelle
Storage and Reheating
- Storage: Candied bacon can sit at room temperature for a few hours during serving. Store leftovers in an airtight container in the refrigerator for 3-4 days. Layer parchment paper between slices to prevent them from sticking together.
- Reheating: Warm refrigerated or frozen candied bacon in a 300°F oven for 5-7 minutes until heated through and crispy again. You can also microwave it for 15-20 seconds, though it won’t be quite as crispy.
- Freezing: Let the bacon cool completely, wrap tightly, and freeze for up to 3 months. Thaw in the refrigerator before reheating.
Variations and Flavor Ideas
- Spicy Candied Bacon: Sprinkle the sugar-coated bacon with cayenne pepper, black pepper, or red pepper flakes before baking for a sweet-heat kick.
- Maple Candied Bacon: Brush the bacon with maple syrup before coating in brown sugar for a deeper caramel flavor.
- Bourbon Candied Bacon: Brush with bourbon before coating in sugar, or mix bourbon with maple syrup and brown sugar for a glaze.
- Black Pepper Candied Bacon: Add freshly cracked black pepper to the brown sugar for a peppery contrast to the sweetness.
Frequently Asked Questions
What is candied bacon?
Candied bacon (also called pig candy) is bacon coated in brown sugar and baked until crispy and caramelized. The sugar creates a sweet, crunchy coating that contrasts with the salty, smoky bacon.
Can I use thick-cut or regular bacon?
Both work well. Regular bacon gets very crispy and almost shatters when you bite it, while thick-cut bacon has a slightly chewier texture with crispy edges. Choose based on your texture preference.
What temperature should I bake candied bacon?
375°F is ideal for most bacon. This temperature renders the fat and caramelizes the sugar without burning. For chewier bacon, you can bake at 350°F for a few extra minutes.
Do I need a wire rack?
A wire rack gives you the crispiest results because air circulates around the bacon. If you don’t have one, bake directly on a foil-lined sheet and flip the bacon halfway through cooking.
Can I make candied bacon ahead of time?
Yes. Candied bacon tastes great at room temperature, so you can bake it a few hours before serving. It also reheats well if made a day or two ahead.
Why is my candied bacon not crispy?
Make sure you’re using a wire rack so the bacon isn’t sitting in grease. Also, let it cool completely. The bacon continues to crisp as it cools. If it’s still chewy, bake a few minutes longer next time.
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Watch How to Make It
Candied Bacon (aka “Pig Candy”)
Equipment
- Rimmed baking sheet
- Wire rack
Ingredients
- 8-10 slices bacon (regular or thick-cut)
- ½ cup packed light brown sugar
- Optional: ¼ teaspoon cayenne pepper or freshly ground black pepper
- Optional: 1-2 tablespoons maple syrup
Instructions
- Preheat the oven to 375°F. Line a rimmed baking sheet with aluminum foil and place a wire rack on top. Spray the rack generously with nonstick cooking spray.
Prepare the Coating
- Place the brown sugar in a shallow dish. If you’d like a touch of heat, stir in the cayenne or black pepper. Optional: brush the bacon strips with maple syrup before coating in sugar.
Coat the Bacon
- Working one piece at a time, dredge the bacon in the sugar mixture, pressing gently to coat both sides.
- Arrange the slices in a single layer on the prepared wire rack (do not overlap).
Bake the Bacon
- Bake for 25-30 minutes, or until the bacon is browned and caramelized. For extra-even crisping, you can flip the slices once during baking.
Cool Before Serving
- Let the bacon cool on the rack for 5-10 minutes. It will continue to firm up as it cools, turning crisp and candy-like. Serve warm or at room temperature.
Notes
- Regular bacon gets super crispy; thick-cut bacon is slightly chewier.
- Line the baking sheet with foil for easy cleanup.
- Use a wire rack for crispiest results; spray it well with cooking spray.
- Press the bacon firmly into the brown sugar to coat both sides evenly.
- Don’t overlap bacon strips on the rack or they won’t crisp properly.
- Baking time varies by bacon thickness and oven; check at 20 minutes.
- Look for deeply browned, crispy edges and a glossy caramelized coating.
- Let bacon cool for at least 5 minutes; the sugar is extremely hot.
- Bacon continues to crisp as it cools.
- Store leftovers in the fridge for 3-4 days with parchment between slices.
- Can be made ahead and served warm or at room temperature.
- Optional: Add black pepper, cayenne, or brush with maple syrup before coating in sugar.
Nutrition
Originally published in December, 2020, this post was updated in December, 2025.
The best! I could eat the whole pound! I make a grilled cheese with apples, dijon mustard, and chopped pig candy. Soooooo goooood!
That sounds incredible, Michelle!
Thanks for your recipe on candied bacon, aka pig candy.
I’ll be trying it for a tailgating breakfast this Saturday in Starkville, MS.
Please send me other recipes for vegetable dishes and chicken and seafood. We are trying to do a lot more cooking at home.
Bon appetite’
We hope you enjoy, Jim! You can find our side dishes here, chicken dishes here, and seafood recipes here.