Candied Bacon

Crunchy, Sweet, Salty, and Dangerously Delicious

This candied bacon checks all the boxes, and it couldn’t be easier to make.

To Make the Candy Coating:

Makes enough for about 24 pieces of bacon (more if you’re judicious with the application)

• ½ cup light brown sugar

• ½ cup maple syrup

• 2 tsp black pepper

Build:

1. In a medium mixing bowl, combine the brown sugar, maple syrup, and black pepper. Mix until smooth.

To Make the Candied Bacon

Note: we are using store bought, pre-cooked bacon.

1. Coat each strip of bacon by dipping it into the candy coating. Alternatively a basting brush works well here and helps stretch the mixture further, it will just take a little longer.

2. Place the coated bacon strips on a wire rack set over a parchment-lined baking sheet.

3. Bake on the top rack at 450°F for 5–10 minutes, or until the bacon is crispy and the sugars have caramelized. Keep a close eye on it, things can go sideways fast.

4. Once caramelized and crispy, remove from the oven and immediately transfer the bacon to a fresh sheet of parchment paper to cool. (Letting it cool on the rack will result in serious sticking issues.)

5. Enjoy! Perfect for sandwiches, Bloody Maries, or, especially, our deviled eggs.