About this recipe

Sweet, sticky, and irresistibly crispy — candied bacon is one of those magical recipes that transforms a humble ingredient into something truly spectacular. Thick-cut bacon is coated in brown sugar and a touch of black pepper, then baked low and slow until it caramelizes into glossy, lacquered strips. It's equally at home on a brunch platter, crumbled over salads, tucked into sandwiches, or devoured straight off the rack. Simple ingredients, foolproof method, unforgettable results.

Instructions

1. 1

   Preheat your oven to ![375°F]. Line a large rimmed baking sheet with aluminum foil (this makes cleanup much easier), then place a wire rack on top and lightly spray the rack with cooking spray.

2. 2

   In a small mixing bowl, combine the light brown sugar, black pepper, and cayenne pepper (if using). If using Dijon mustard, mix it into the sugar mixture — it helps the coating cling and adds a subtle depth. Mix until combined.

3. 3

   Lay the bacon strips in a single layer on the prepared wire rack, making sure no strips overlap. Pat each strip dry with a paper towel first — this helps the sugar adhere better.

4. 4

   Sprinkle or press the light brown sugar mixture evenly over the top side of each bacon strip, using about 1–1½ teaspoons per strip. Press gently so it sticks.

5. 5

   Bake on the center rack for 20–25 minutes, until the sugar is deeply caramelized and the bacon looks lacquered and glossy. Check at the 20-minute mark — thinner bacon will finish faster. Do NOT flip the strips during baking.

6. 6

   Remove the pan from the oven. Let the bacon rest on the rack for 3–5 minutes — it will crisp up significantly as it cools. Do not move the strips to paper towels or a plate right away, as the caramel will stick and tear.

7. 7

   Once the caramel has set and the bacon is cool enough to handle, transfer to a serving plate or cutting board. Serve whole, or break into pieces for topping salads, burgers, or boards.