How to Make the Best Candied Bacon
How to Make the Best Candied Bacon is a easy American recipe that serves 4. 250 calories per serving. Recipe by Beyond Babish on YouTube.
Prep: 40 min | Cook: 20 min | Total: 1 hr 10 min
Cost: $7.35 total, $1.84 per serving
Ingredients
- 1 pound Thick Cut Bacon (cut into full slices, no overlap)
- 0.25 cup Maple Syrup (pure maple syrup, for glazing)
- 2 tablespoons Light Brown Sugar (packed, for caramelization)
- 1 teaspoon Non-Stick Cooking Spray (lightly coat the wire rack)
- 1 sheet Aluminum Foil (to line the sheet pan for easy cleanup)
Instructions
Preheat Oven
Set the oven to 350°F (177°C) and allow it to preheat fully.
Time: PT5M
Temperature: 350°F
Prepare Pan and Rack
Line a sheet pan with a sheet of aluminum foil. Place a wire rack on top and spray it lightly with non‑stick cooking spray.
Time: PT5M
Arrange Bacon
Lay the thick‑cut bacon slices on the rack in a single layer, ensuring no slices overlap.
Time: PT5M
First Glaze
Using a basting brush, coat each slice with maple syrup, then sprinkle a light, even layer of packed brown sugar over the top.
Time: PT2M
Initial Bake
Place the pan in the oven and bake for 10 minutes.
Time: PT10M
Temperature: 350°F
Flip and Re‑Glaze
Remove the pan, flip each bacon slice with tongs, brush the other side with maple syrup, and sprinkle with brown sugar again.
Time: PT5M
Finish Baking
Return the pan to the oven and bake for another 10 minutes, flipping every 5 minutes, until the bacon is a reddish‑mahogany color, flexible yet crisping at the edges.
Time: PT10M
Temperature: 350°F
Cool Completely
Remove the bacon from the oven and let it cool on the rack for at least 30 minutes. The cooling period lets the candy coating harden into a crunchy shell.
Time: PT30M
Serve or Store
Enjoy the candied bacon immediately, or store it according to the storage guidelines.
Time: PT0M
Nutrition Facts
- Calories
- 250
- Protein
- 12g
- Carbohydrates
- 10g
- Fat
- 20g
- Fiber
- 0g
Dietary info: Gluten-Free, Nut-Free
Allergens: Pork
Ingredient Substitutions
- Instead of Thick Cut Bacon: Regular Cut Bacon
- Instead of Maple Syrup: Honey, Agave Syrup
- Instead of Light Brown Sugar: Dark Brown Sugar, Coconut Sugar
- Instead of Non-Stick Cooking Spray: Olive oil brushed with a pastry brush
- Instead of Aluminum Foil: Parchment Paper
Equipment Needed
- Sheet Pan
- Wire Rack
- Basting Brush
- Tongs
- Oven
- Timer
Critical Steps — Do Not Skip
- Preheat the oven to 350°F.
- Line the pan with foil and spray the rack.
- Arrange bacon without overlap.
- Apply maple syrup and brown sugar evenly.
- Flip and re‑glaze halfway through cooking.
- Cool for at least 30 minutes to set the candy coating.
Chef Tips from the Video
- Use thick‑cut bacon for the best chew‑to‑crisp balance.
- Pure maple syrup adds depth; avoid pancake syrup which contains artificial flavors.
- Allow the bacon to cool completely; the candy shell will become crunchy and snap when bitten.
Troubleshooting
Bacon is soggy after cooling.
Increase the final bake time by 2‑3 minutes and ensure the sugar coating is fully caramelized before cooling.
Brown sugar burns and turns bitter.
Reduce oven temperature to 325°F or lower the amount of brown sugar to 1½ tablespoons.
Bacon sticks to the rack.
Make sure the rack is well‑sprayed with non‑stick spray and that the foil underneath catches any drips.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a zip‑top bag for up to 1 month; reheat in a 300°F oven for 5‑7 minutes.
Room temperature: Do not leave out longer than 2 hours; the sugar coating can become sticky.
Make-Ahead Tips
- Prepare the bacon a day ahead and store in the refrigerator; reheat briefly before serving.
- The candy coating hardens more fully after a longer cooling period; you can let it sit up to 1 hour.
Frequently Asked Questions
What is the cultural significance and history of candied bacon in American cuisine?
Candied bacon emerged as a modern twist on classic American breakfast bacon, blending the country’s love of sweet maple flavors with salty pork. It became popular at fairs and brunch menus as a playful, indulgent snack that showcases the sweet‑and‑salty pairing beloved in the United States.
What are the traditional regional variations of candied bacon in the United States?
In the Northeast, maple syrup is the preferred sweetener, while in the South, brown sugar mixed with bourbon is common. Some West Coast versions add smoked paprika or chipotle for a spicy kick, but the core concept of a sugary glaze on bacon remains the same.
How is candied bacon traditionally served in American brunch settings?
Candied bacon is often served as a bite‑size appetizer on a platter alongside fresh fruit, cheese, or as a garnish for salads and baked potatoes. It can also be crumbled over pancakes or waffles for extra crunch and flavor.
What occasions or celebrations is candied bacon traditionally associated with in American culture?
Candied bacon is popular at holiday brunches, Fourth of July picnics, and fall festivals where maple flavors are celebrated. Its sweet‑savory profile also makes it a hit at game‑day parties and casual gatherings.
What makes candied bacon special or unique in American cuisine?
The dish combines two beloved American flavors—smoked pork and maple sweetness—into a single bite that delivers both crunch and chew. Its caramelized coating creates a glossy, candy‑like appearance that sets it apart from regular crispy bacon.
What are the most common mistakes to avoid when making candied bacon?
Common errors include overlapping bacon slices, which steam instead of crisp, and letting the brown sugar burn by cooking at too high a temperature. Also, skipping the final cooling step will result in a soft, sticky glaze rather than a hard candy shell.
Why does this candied bacon recipe use maple syrup instead of honey?
Maple syrup provides a distinct, earthy sweetness that pairs naturally with pork, whereas honey can be overly floral and may cause the sugar to caramelize too quickly, increasing the risk of burning.
Can I make candied bacon ahead of time and how should I store it?
Yes, you can bake the bacon a day ahead, let it cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat briefly in a 300°F oven to restore crispness before serving.
What texture and appearance should I look for when making candied bacon?
The bacon should turn a deep reddish‑mahogany color with a glossy, slightly tacky surface that hardens into a crisp, candy‑like shell after cooling. The meat should remain flexible but not floppy, indicating proper caramelization.
How do I know when candied bacon is done cooking?
When the sugar coating has melted, turned a rich amber hue, and the bacon edges are crisp but the center still has a slight give, it’s done. A quick touch with a clean finger should feel firm after the 30‑minute cooling period.
What does the YouTube channel Beyond Babish specialize in?
The YouTube channel Beyond Babish focuses on recreating classic comfort foods and snack recipes with a modern, cinematic twist, offering detailed technique breakdowns and a playful, approachable cooking style.
How does the YouTube channel Beyond Babish's approach to American snack cooking differ from other cooking channels?
Beyond Babish blends high‑production values with a focus on simple, ingredient‑driven recipes, often adding a nostalgic or pop‑culture angle. Unlike many channels that prioritize elaborate plating, Beyond Babish emphasizes flavor and technique that home cooks can replicate easily.
What other American snack recipes is the YouTube channel Beyond Babish known for?
Beyond Babish is known for recipes like loaded nachos, deep‑fried pickles, and classic cheese‑filled jalapeño poppers, all presented with clear step‑by‑step visuals and practical tips for home kitchens.
Last updated: September 2, 2026
