Best 20 Candied Bacon Recipes

CANDIED BACON

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix brown sugar, rice vinegar, maple syrup, and black pepper in a small bowl.
• Place bacon slices on cooling rack set over a baking sheet.
• Bake in the preheated oven for 10 minutes, turn slices, and bake another 5 minutes.
• Remove bacon and brush both sides with brown sugar mixture. Return bacon to the oven and bake another 5 minutes. Repeat basting every 5 minutes until bacon is browned and crisp, about 35 minutes.

CANDIED BACON

Steps:

• Preheat the oven to 325 degrees F.
• Put bacon slices in a bowl, season them with pepper and toss with the brown sugar. Cover a baking sheet with parchment or foil and arrange the bacon in a single layer on top. Sprinkle any sugar left in the bowl over the bacon. Top with another layer of parchment or foil and top it, squarely, with another baking sheet. The baking sheet will flatten the bacon as it cooks.
• Place the tray in the center of the oven and bake for 20 minutes. Check the bacon by lifting the top tray and parchment. If it is not golden brown and fairly crispy, resist the temptation to turn up the oven temperature, and cook it for 10 to 15 minutes longer. Check it again. Keep in mind that when you remove the tray and transfer the bacon to a serving platter or individual plates, the bacon will "crisp" up a little more. Be patient!

MAPLE-CANDIED BACON

Steps:

• Preheat oven to 400 degrees F.
• Line a rimmed baking sheet with heavy foil. Place a baking rack over the lined sheet tray and arrange the bacon slices across the rack next to each other, not overlapping.
• In a small bowl, whisk the maple syrup and mustard. Generously spoon over the top of the bacon, and bake 12 to 15 minutes. Turn the bacon over and baste with syrup mixture. Bake an additional 5 to 10 minutes, or until the bacon has reached desired crispiness.
• Carefully remove the pan from the oven. Sprinkle hot bacon with a scant pinch of finely ground black pepper. Let the bacon rest on the rack for 5 minutes.

CANDIED BACON STICKS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with aluminum foil or parchment paper and spray with cooking spray.
• Wrap 1 bacon strip around each breadstick, leaving about 1 inch uncovered on each end. Place wrapped breadsticks on the prepared baking sheet. Sprinkle brown sugar evenly over breadsticks.
• Bake in the preheated oven until bacon is crisp and browned, 50 to 60 minutes. Cool breadsticks on a piece of parchment paper or waxed paper sprayed with cooking spray.

CARAMELIZED MAPLE APPLE PIE WITH CANDIED BACON CRUMBLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place bacon on a baking sheet and sprinkle 1 tablespoon brown sugar over the top.
• Bake in the preheated oven until crisp, 10 to 20 minutes.
• Line a 9-inch springform pan with pie crust pastry; refrigerate.
• Combine apples and lemon juice in a bowl and toss to coat.
• Melt 1/4 cup butter in a large skillet over medium-low heat; add maple syrup and 1/3 cup brown sugar. Bring to a boil, lower heat, and simmer until mixture is reduced by half, about 5 minutes. Carefully add apples and stir well to coat. Cook until apples just start to soften and get a bit of color on them, about 5 minutes. Return the apples to the bowl leaving behind the sweet syrup.
• Stir vinegar into sweet syrup; simmer until syrup is reduced and consistency of maple syrup, about 5 minutes. Carefully pour syrup over the apples. Cool for 10 minutes.
• Combine flour, 1/4 cup brown sugar, 1/4 cup unsalted butter, baking powder, cinnamon, and salt in a food processor; pulse until crumbly. Break bacon into pieces, add to food processor, and pulse until combined with the crumble.
• Tip apples into the pie crust in the springform pan. Fold dough over part of the apple filling to form an edge. Crimp the edges between your fingers. Top the apple filling with the crumble. Brush crust with cream and top with white sugar.
• Bake pie in the preheated oven until the juices bubble and the crust is deeply golden, about 1 hour. If the crust starts to brown too quickly turn the oven down to 350 degrees F (175 degrees C).

CANDIED BACON-WRAPPED FIGS

Steps:

• Preheat oven to 375°. Cut bacon strips in half crosswise. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain., Cut a lengthwise slit down the center of each fig; fill with 1/2 teaspoon cream cheese. In a small bowl, mix brown sugar, chile blend powder and cinnamon. Dip one side of each bacon piece in brown sugar mixture; wrap each fig with a bacon piece, sugar side out. Secure with a toothpick., Transfer to a greased 15x10x1-in. baking pan. Bake 12-15 minutes or until bacon is crisp.

SPICY CANDIED BACON

Steps:

• Preheat the oven to 300 degrees Fahrenheit.
• Mix the chili powder and brown sugar in a shallow bowl.
• Fit a sheet of parchment paper onto a jelly-roll pan.
• Bury each slice of bacon in the chili and sugar mixture; rub both sides to assure the mixture adheres.
• Lay the bacon strips on the prepared pan.
• The bacon strips may be left flat or twisted two or three times by holding each end to make a candied "stick".
• Bake for 30 minutes without turning.
• Always transfer candied bacon using tongs; the hot sugar can easily burn your fingers.

BOURBON CANDIED BACON DEVILED EGGS

Steps:

• Preheat oven to 350°. In a small bowl, mix brown sugar, 3/4 teaspoon mustard, 1/2 teaspoon syrup and salt. If desired, stir in bourbon. Coat bacon with brown sugar mixture. Place on a rack in a foil-lined 15x10x1-in. baking pan. Bake 25-30 minutes or until crisp. Cool completely. , Cut eggs in half lengthwise. Remove yolks, reserving whites. In a small bowl, mash yolks. Add mayonnaise, 1 tablespoon syrup, 1 tablespoon mustard and both types of pepper; stir until smooth. Chop bacon finely; fold half into egg yolk mixture. Spoon or pipe into egg whites. Sprinkle with remaining bacon and the chives. Refrigerate, covered, until serving.

CANDIED BACON

Steps:

• Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment.
• Separate the bacon into strips and blot each dry. Spread the sugar on a large plate. Press both sides of each bacon strip in the sugar. Arrange the coated bacon on the prepared baking sheets. Sprinkle with any remaining sugar.
• Bake the bacon for 15 minutes, turn the strips over and continue to bake until golden and glazed, 15 to 20 minutes more (it will still be pliable). Remove to a rack and let cool; the bacon will harden but it won't be super crispy.

CANDIED BACON BROWN SUGAR BACON

Steps:

• Line a baking sheet with foil. (Use non-stick foil or spray the foil with cooking spray if you want to make your life a lot easier!).
• Preheat oven to 275°F.
• Put brown sugar on a plate. (I don't really measure the brown sugar.) Place a slice of bacon on the brown sugar, patting to help the brown sugar adhere to the bacon, coating both sides. Place on baking sheet. Repeat with rest of the pound of bacon. Sprinkle any remaining brown sugar over the bacon.
• Bake for 20 minutes. Carefully pour off grease. Bake for 10 more minutes. Pour off grease again. Check bacon every 5-7 minutes until browned to your desired crispness, pouring off grease as necessary.
• Let cool slightly and remove to a lightly buttered plate to cool completely. (If it you let it cool completely on the baking sheet, it can be very difficult to remove.)
• We prefer to chill ours for a few hours before eating it. It enhances the flavors vs. eating it room temperature.

BOURBON CANDIED BACON

Steps:

• 1. Preheat oven to 375°. Arrange bacon in a single layer on a wire rack in an aluminum foil-lined broiler pan. Bake at 375° for 10 minutes or just until bacon begins to curl at ends. 2. Meanwhile, combine brown sugar and bourbon in a small bowl, stirring until sugar dissolves. 3. Remove bacon from oven. Brush both sides of bacon with brown sugar mixture. Bake at 375° for 42 more minutes or until bacon is crisp around edges and browned, brushing both sides of bacon with brown sugar mixture every 10 minutes. 4. Cool completely on a wire rack (about 30 minutes). Bacon will become crisp as it cools.

MAPLE-CANDIED BACON

Steps:

• Arrange bacon in a 9-by-13-inch baking dish. Bake in a 400 degree oven for 15 minutes. Remove from oven; drain fat. Reduce oven temperature to 350 degrees. Pour maple syrup over bacon; flip to coat. Bake, flipping bacon and rotating pan halfway through, until bacon is golden brown and syrup is thick, about 35 minutes. (Keep a close eye on it for the last 10 minutes.) Transfer bacon to parchment using tongs. Let cool to harden.

CANDIED CHIPOTLE BACON

Steps:

• Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil. Arrange slices on baking sheet; bake until almost crisp (8-9 minutes). Drain the drippings from baking sheet and discard.
• In small bowl, combine agave nectar, chipotle seasoning and pepper. Brush bacon with the chipotle mixture; bake until glazed (8-10 minutes).
• Cool.

CANDIED SPAM® WITH BACON

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix dark brown sugar and pepper together in a shallow bowl.
• Coat both sides of luncheon meat slices with brown sugar mixture; arrange in a single layer on a nonstick baking sheet.
• Bake in the preheated oven, turning halfway, until golden brown, about 15 minutes. Allow to cool slightly before serving.

CANDIED BACON

Steps:

• Cook bacon in 2 batches in a 12-inch heavy skillet over moderate heat, turning over once, until bacon is lightly browned on edges but still flexible, 5 to 6 minutes total per batch. Transfer bacon as cooked to paper towels to drain.
• Pour off fat from skillet and arrange bacon in skillet in 1 layer. Sprinkle Demerara sugar over bacon and cook over low heat, turning occasionally with tongs, until sugar is dissolved, caramelized (sugar melts very slowly and burns easily; reduce heat if necessary after sugar begins to caramelize), and coats bacon, 8 to 10 minutes. (Bacon will be dark and look lacquered.) Transfer bacon with tongs to brown paper to cool.

PEAR SALAD WITH AND BACON, GORGONZOLA AND CANDIED WALNUTS

Steps:

• Assemble salad.
• Mix the lemon juice, oil, maple syrup, dijon mustard, salt and pepper in a small bowl.
• Toss the salad with the dressing to coat.

GRILLED CHEESE & CANDIED MAPLE BACON SKEWERS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C), and double line a large baking sheet with aluminum foil fitted with a wired rack; set aside.
• In a small mixing bowl add maple syrup and brown sugar, then mix until combined with no lumps.
• Place bacon strips evenly on the wired rack and generously brush maple syrup mixture over the top of the bacon and bake for 12 to 15 minutes. Remove from the oven, flip each strip and brush on the remaining mixture. Return to the oven and continue to cook for another 8-10 minutes or until it reaches your desired level of crispiness, then garnish with coarse black pepper.
• Heat a skillet over medium heat. Butter one side of each slice of bread. Place the buttered side down on the skillet, add 2 slices of cheddar cheese then top with the remaining slice of bread, buttered side out.
• Cook until bread is toasted and golden and cheese starts to melt, about 2 minutes. Flip, and cook until cheese melty and bread toasted and golden. Remove from heat, and set aside for 5 mins.
• Cut each grilled cheese sandwich into even 1.5x1.5-inch squares, set aside.
• Assemble each skewer starting with a grilled cheese square, then bacon strip, alternating until the end by spiralling the bacon strip in-between each square until finished. Serve and enjoy!

CANDIED BACON PIGS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Wrap each little sausage with 1/3 slice of bacon, and secure them with toothpicks.
• Place the appetizers on a large baking sheet and sprinkle with 3/4 cup of brown sugar.
• Bake in the preheated oven until the sugar is melted and bubbling, about 40 minutes; turn the appetizers after 20 minutes.
• Remove the appetizers from the baking sheet with a slotted spoon, and place into a slow cooker. Sprinkle the remaining 3/4 cup of brown sugar and the five-spice powder over the smokies, and drizzle with the cola. If desired, add hot sauce to taste.
• Set the cooker to High, and cook 4 hours. Serve warm.

CAYENNE-CANDIED BACON

Steps:

• Preheat the oven to 350 degrees F. Line a broiler pan with aluminum foil, and position broiler rack on top of pan. Lightly coat the rack with the vegetable oil.
• Combine the brown sugar and cayenne in a shallow dish, stirring to mix well. Press 1 side of each slice of bacon firmly into the spiced sugar to coat well. Arrange the slices of bacon on top of the broiler rack in a single layer, sugared-side up. If there is any sugar remaining in the dish, sprinkle it on top of the bacon slices evenly. Bake until the bacon is crisp and the sugar is bubbly, 15 to 20 minutes. Transfer to paper towels to drain briefly, then to a plate or serving dish to cool. (Can be made several hours ahead) Serve warm or at room temperature.

CANDIED BACON BLTS

Steps:

• For the candied bacon: Preheat the oven to 375 degrees F. Line one rimmed baking sheet with aluminum foil and another with parchment paper. Arrange the bacon slices very close together on the foil-lined baking sheet -- they should all fit on one.
• Sprinkle about 1 1/2 teaspoons brown sugar and a few grinds of black pepper over each slice of bacon. Bake until the bacon is evenly browned and very crisp, 15 to 17 minutes.
• While the bacon is still hot, transfer to the parchment-lined baking sheet and divide into 2 groups, overlapping 5 slices slightly on top of each other. Let cool while you prepare the rest of the sandwich.
• For the sandwich: Lay the tomato slices on a large plate and season with salt and pepper. Spread the mayonnaise on one side of each slice of bread. Heat a large cast-iron skillet over medium heat.
• When the skillet is hot, add 2 slices of bread, mayo-side down, and toast until deeply golden brown. Remove to a plate and repeat with the remaining 2 slices of bread. Let cool completely. If desired, spread more mayonnaise on the untoasted sides of the bread.
• To build each sandwich, layer half of the lettuce, basil, onion, tomato slices and bacon between 2 slices of bread. If desired, cut the sandwich in half.