Description
This Easy Candied Bacon recipe transforms thick-sliced bacon into a mouthwatering sweet and savory treat with a rich glaze made from brown sugar, rice vinegar, maple syrup, and black pepper. Perfect as a decadent snack, appetizer, or a flavorful addition to breakfast dishes, this glazed bacon is oven-baked to a crispy, caramelized finish.
Ingredients
Scale
Glaze
- 1/2 cup firmly packed light brown sugar
- 1/4 cup rice vinegar
- 1/4 cup maple syrup
- Black pepper, about 1 tablespoon (adjust to taste)
Bacon
- 1 pound thick-sliced bacon
Instructions
- Prepare the glaze: In a bowl, combine 1/2 cup light brown sugar, 1/4 cup rice vinegar, and 1/4 cup maple syrup. Stir thoroughly until the sugar is completely dissolved. Add about 1 tablespoon of black pepper or adjust according to your preference, mixing well.
- Preheat and prepare the baking sheet: Preheat your oven to 350°F (175°C). Line a large rimmed baking sheet or sheet pan with aluminum foil to ease cleanup. Place a wire rack on top and lightly spray it with nonstick cooking spray to prevent sticking.
- Partially bake the bacon: Lay the thick bacon strips in a single layer on the prepared wire rack. Bake in the preheated oven for 10 minutes, then carefully turn each strip over and bake for an additional 5 minutes.
- Apply glaze and continue baking: Remove the bacon from the oven and brush the top side generously with the prepared brown sugar glaze. Return the bacon to the oven and bake for another 5 minutes.
- Repeat glazing and baking: Continue to turn the bacon strips every 5 minutes, brushing additional glaze on the top each time. Repeat this process until the bacon is deeply browned, crisp, and caramelized, usually around 30 to 45 minutes depending on thickness.
- Cool and serve: Once cooked to your liking, allow the candied bacon to cool on the wire rack for about 10 minutes to let the glaze set. Transfer to a serving platter and enjoy. Store any leftovers in an airtight container or zip-top bag in the refrigerator for up to 5 days.
Notes
- Use thick-sliced bacon for the best texture and to prevent the bacon from burning while glazing.
- Adjust the amount of black pepper to your taste preference; it adds a nice spicy contrast to the sweetness.
- If you do not have a wire rack, you can place the bacon directly on the foil-lined pan but watch closely to avoid sogginess.
- Keep an eye on the bacon during the final glazing stage to prevent burning the sugar glaze.
- This recipe can be doubled or halved depending on your serving needs.
