This Sweet Heat Candied Bacon is absolute perfection! It’s a combination of salty, sweet, and just a hint of spicy. You just bake it in the oven until it’s beautifully caramelized and once it cools, you won’t be able to resist snacking on piece after piece!
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I honestly can’t believe I went so long before trying candied bacon. I know, traditional methods of preparing bacon still result in something pretty amazing, but this is totally a game changer. A few years ago when I first attempted to make the sweet bacon, I quickly became hooked, but after playing around with the flavors for a while I decided I liked it best with a little bit of spice added in there too. It’s a very mild spicy flavor you get from the addition of some chipotle chile pepper so no need to worry about your mouth being on fire. Just a pleasant little something extra!
Check out how easy it is to prepare!
Baking The Bacon
When I originally set out to try candied bacon, I found there were so many different methods to baking it. It left my head spinning. However, I tried most of them to see what worked best for me. Some were successful, while some were huge smoke filled house disasters. I learned no matter what time a recipe tells you to let your bacon cook for… you keep an eye on that bacon! This isn’t the type of thing I can place in the oven, set it, and forget it. Hotspots in your oven, varying temperatures from oven to oven, different brands of bacon, and different sizes of bacon slices, and different pans are some of the things that could affect your cooking time.
Just be careful not to let yourself get too distracted and use good quality bacon if you can.
The method that works best for me is to place the coated bacon slices atop an oven-safe baking/cooling rack. The rack should be placed inside of an aluminum foil-lined baking sheet with raised edges. Using a rack allows the fat to drip off of the bacon as it bakes. I wrap my pan with aluminum foil so that it’s easy to clean up. Between batches of bacon, I replace the aluminum foil because the syrup and fat that runs off of the bacon and sticks to the foil can burn if it’s in there too long and make a lot of smoke.
Even though I say this bacon takes 35-40 minutes to bake… check on it sooner. At about 15-20 minutes rotate your pan in the oven to help with even baking. After that, I start checking on the bacon every 5-10 minutes. You want it to be dark in color, but not burned. It will have crisp edges and that’s okay.
The bacon will harden as it cools, so when you first take it off of the rack it will still be floppy. The thing is, though, it shouldn’t be chewy after it’s cooled for a few minutes. I have had success with throwing the bacon back in the oven for a few minutes if I make the mistake of taking it out too soon. However, you can’t wait too long to make that call.
Storing The Bacon
Store the candied bacon in an airtight container after it cools… If you have any left! I always just leave it on the counter without issue. You may notice it becomes sticky the second day, so it is best enjoyed the same day.
When To Make Candied Bacon
Just because I am craving it, is a good enough reason for me to make candied bacon. That said, there are some many amazing ways to enjoy the stuff! Try a candied bacon BLT, SO GOOD! You can crumble it up and sprinkle it over eggs, salads, casseroles, and anything else you can think up! The possibilities are endless.
I bake with it as an ingredient often. I love the marriage of sweet and salty. In fact, I’m sharing this recipe with you now because I will be sharing recipes including this bacon really soon! Keep your eyes peeled.
Each time you bake up this pig candy you will get better at it. The end result is definitely worth getting your method of preparing it down.
Happy baking… and eating! xoxo, Katie
This candied bacon is coated in maple syrup, brown sugar, and chipotle chile powder for a slightly heated flavor that is just bacon perfection!
- 2 packages bacon regular cut
- 1 cup maple syrup
- 1 tablespoon brown sugar
- 2 teaspoons chipotle chile powder
Combine maple syrup, brown sugar, and chipotle chile powder.
Coat the bacon in the syrup mixture.
Place the bacon on a lightly greased baking rack. The rack should be placed inside a foil-lined baking pan with raised edges.
Bake in a 375-degree oven for 20 minutes.
Rotate the pan in the oven and continue to bake another 10-20 minutes checking on the bacon regularly.
When bacon is very dark in color, but not burned, remove from oven.
Immediately remove bacon to a cooling rack lightly sprayed with cooking spray.
Bacon will firm up as it sits. It should not be chewy.
Store in an airtight container.
If the bacon does not firm up enough after a couple of minutes, throw it back in the oven for a few minutes at a time until correctly finished.
The bacon may become sticky the next day but still fine to eat. It is best enjoyed the same day.