Have you ever had Candied Bacon? If not, please make this soon. It’s oh-so-delicious and completely additive.
I know – candied bacon is a weird thing to share on my cake decorating blog. But after sharing the Maple Brown Sugar Buttercream recipe last week, and the candied bacon today, I hope you can see that this is going somewhere good.
Somewhere very, very good. And delicious.
Okay – so the candied bacon – let’s talk about how to make it.
Candied Bacon
Since I was making this for cupcakes, I only did 6 strips of bacon. Of course you could double or triple this or make a whole pound of bacon if you like. I promise, no judgement here.
Start by covering a cookie sheet with two sheets of foil. The first time I made it (when I took this pic above), I didn’t double the foil and I regretted it. You’ll see further down below pictures of a different batch with the doubled foil.
Before beginning, preheat your oven to 375°F. You’re also going to need 6 strips of bacon, 1/4 cup brown sugar (or up to 1/2 cup if you use extra brown sugar), 1/4 cup of pure maple syrup and a silicone pastry brush.
Okay – so spread the bacon on the pan, then brush it with maple syrup.
Then sprinkle with brown sugar.
I should note – I also added more brown sugar than seen here the second time around. More brown sugar just makes it better. Be generous with the brown sugar – that’s all I’m saying.
Bake the bacon for 10 minutes at 375°F, then take it out of the oven and flip over each strip.
Now repeat the steps above…
…brush with more maple syrup…
… and add more brown sugar.
Stick it back in the oven and bake for 10 more minutes. Check after 5 minutes to make sure it’s not starting to burn. Depending on the thickness of your bacon, it may cook a little faster than mine did!
Note: this is where I stopped taking pics the first time around. I have no idea what I was thinking. So darnit, I had to make another batch just to get the last few pictures. I’m really hating myself for this (NOT!!!).
Anyway, I’m telling you this because, as you can see, the pictures are a little different. Different lighting, different pan, and two sheets of foil this time. So, after it was done, I took it out and moved the bacon to a wire rack to cool and crisp up:
It only took a few minutes and it was ready to eat. I mean put on cupcakes. Haha!
This candied bacon really is so, so easy to make and it’s delicious. I’ve only used it as cupcake topping (ahem!), but I’ve seen recipes where people eat it straight up (which I highly recommend but know nothing about!), or bake it into cookies, use it for topping on ice cream.
However you choose to eat it – I’m sure it’ll be fantastic!
Here’s the printable recipe for you:
PrintCandied Bacon
Print Recipe
Pin RecipeDescription
Sweet and salty candied bacon!
Ingredients
6 strips of bacon
1/4 cup pure maple syrup
1/4 – 1/2 cup light brown sugar
Instructions
Preheat your oven to 375°F.
Line a cookie sheet with foil (I recommend doubling it). Lay out the strips of bacon and brush with maple syrup. Sprinkle with brown sugar.
Bake for 10 minutes, then remove from the oven and flip the bacon. Brush with more maple syrup and sprinkle again with brown sugar.
Bake for at least 5 more minutes (up to 15, depending on the thickness of your bacon). Check often – once it’s close to done, it’ll go from done to burnt very quickly!!
Transfer to a wire rack to cool and crisp up. It’ll stick together very easily so spread it out!
Enjoy!
Candied Bacon
Description
Sweet and salty candied bacon!
Ingredients
6 strips of bacon
1/4 cup pure maple syrup
1/4 – 1/2 cup light brown sugar
Instructions
Preheat your oven to 375°F.
Line a cookie sheet with foil (I recommend doubling it). Lay out the strips of bacon and brush with maple syrup. Sprinkle with brown sugar.
Bake for 10 minutes, then remove from the oven and flip the bacon. Brush with more maple syrup and sprinkle again with brown sugar.
Bake for at least 5 more minutes (up to 15, depending on the thickness of your bacon). Check often – once it’s close to done, it’ll go from done to burnt very quickly!!
Transfer to a wire rack to cool and crisp up. It’ll stick together very easily so spread it out!
Enjoy!
Wife to Richy. Mommy to 6 kids. Homeschool Teacher. Jesus Freak. Good Books. Baker. Friend. Loves to Laugh. Photographer. Chocolate Addict. Mathematician. Pink. Diet Dr. Pepper-aholic. Cook. Flip-Flops. Ponytails. Loud Music. Writer. Budget-er. Chocolate Milk. Pillow Hog. Late-night TV & Junk Food.
My husband and I married March 1962. I had been a music major (voice and piano) and I had not clue how to cook meat! He came from a farm and meat was as staple on their table (as it was in my parents’ home) so he was getting hungry for meat. First meal I cooked for him — can of corn, slab os iceberg lettuce with French dessing on it, and another vegetable. He took a package of sliced smoked bacon (from the store), stuck it under the gas broiler, had put brown sugar on the bacon — and we had candied bacon from that day forward. Oh, by the way — I did learn to cook, big time — but never ever forget him helping me get meat onto the table with his invention (he just thought of it — hadn’t had it before). IT WAS and IS SO GOOD! Your recipe adds the steps of the maple syrup — but good is good!!!