It’s no secret that I adore candied bacon for a festive brunch. This is my go-to brunch bacon and so many of you have asked me for this recipe. I’ve been making this brown sugar bacon for over a year and am finally publishing it for you!
The texture of this bacon is divine and it’s one of the easiest ways to candy bacon. You just press brown sugar onto bacon strips, pop it in the oven, and you’re about twenty minutes away from the best bacon ever! I do like to let the bacon sit for 5-10 minutes before serving. It’s a little floppy when you first pull it out of the oven but it’ll firm up in just a few minutes on a plate.
It really is necessary to use thick-cut bacon for this. Personally I don’t understand why all bacon isn’t thick-cut quite frankly. I pretty much exclusively cook with thick-cut bacon but every now and then my store will be out and I’ve tried regular bacon and it never turns out as well. Thick-cut is a must!
Note: I didn’t note any measurements here because I never measure. I start with about a quarter cup of brown sugar per six slices of bacon. I try not to use more brown sugar than I think I’ll need any brown sugar that touched raw bacon will of course need to be discarded. It’s better to shake a little more brown sugar into the bowl as needed.
Dark brown sugar
- Preheat oven to 400 degrees. Line a jelly roll sheet with aluminum foil. Spray an old cooling rack with nonstick spray and lay it on top of the jelly roll sheet.
- Put dark brown sugar in a wide, shallow bowl. (About 1/4 a cup per six slices.) Gently pat each piece of bacon in the brown sugar so that the sugar sticks to all sides of the bacon. Lay slices on the prepared rack. You can put the slices right up next to each other and don’t worry if the slices hang off the sides; bacon shrinks quite a bit when cooked.
- Bake for 20-25 minutes or until done to your liking. Use tongs to remove slices to a plate. Let cool for 5-10 minutes before serving.
Watch me make it:
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