Candied Bacon (aka "Pig Candy")

Square overhead shot of a platter of candied bacon.

5 from 2 votes

Candied Bacon (aka "Pig Candy")

You only need 2 ingredients and about 5 minutes of prep for this quick pig candy! It's a perfect sweet-and-salty treat for brunch, appetizers, and even dessert.

Course Appetizer, Breakfast, Brunch, Dessert

Cuisine American, Southern

Keyword candied bacon, candied bacon recipe, candy bacon, how to make candied bacon, oven baked candied bacon, pig candy, pig candy recipe

Prep Time 5

Cook Time 25

Cooling Time 5

Total Time 35

Servings people

Calories 236kcal

Author Blair Lonergan

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