This brown sugar bacon bakes up sticky and caramelized with crisp edges, thanks to a simple brown sugar coating with black pepper and red pepper flakes. The flavor hits that perfect sweet-heat balance, and the oven method makes it easy, hands-off, and way less messy than stovetop bacon. It’s perfect for brunch boards, breakfast sandwiches, holiday mornings, and honestly, it makes a killer snack.
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Why I Love This Oven-Baked Candied Bacon Recipe
I love this recipe because it’s ridiculously simple, but it always feels a little fancy, like something you’d get at a trendy brunch spot. Thick-cut bacon is the move here because it actually holds up to the brown sugar coating. It crisps on the edges, stays a little meaty in the middle, and the sugar melts into a glossy, caramelized layer for that candied bacon texture.
The seasoning balance is what makes it addictive. Black pepper keeps it from tasting overly sweet, and a pinch of red pepper flakes adds just enough heat to make you want another piece. It’s that sweet-salty-spicy thing that hits every time, and it’s way more interesting than plain baked bacon.
And the method is foolproof. Baking it on a foil-lined tray gives you even cooking without babysitting a skillet, and cleanup is basically nothing. It’s my go-to when I need bacon for a crowd, a brunch spread, burgers, or even just because I want one extra thing that makes breakfast feel special.
Ingredients You'll Need
- 1 pound thick-cut bacon (about 12 slices)
- ½ cup brown sugar
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes
Ingredient Notes That Make This Bacon Better
- Thick-cut bacon: Best for candied bacon because it stays chewy-crisp and doesn’t burn as quickly. Thin bacon can work, but it cooks faster and can over-caramelize.
- Brown sugar: Light or dark brown sugar both work. Dark brown sugar gives deeper caramel flavor.
- Black pepper: This balances sweetness and gives that classic “pepper bacon” vibe.
- Red pepper flakes: Optional if you’re sensitive to heat, but it adds a subtle kick that makes this bacon hard to stop eating.
How to Make Candied Bacon In The Oven
Step 1: Preheat and prep
Preheat oven to 375°F. Line a baking tray with foil for easy cleanup.
Step 2: Lay out the bacon
Place bacon slices in a single layer on the tray. Tip: If you want the crispiest bacon, place bacon on a wire rack set over the sheet tray. It lets fat drip away.
Step 3: Mix the topping
In a small bowl, combine brown sugar, black pepper, and red pepper flakes.
Step 4: Coat the bacon
Sprinkle the brown sugar mixture generously over the bacon. Press lightly so it sticks.
Step 5: Bake
Bake for 20-25 minutes until golden brown and slightly crispy.
Step 6: Cool before serving
Let the bacon cool on the tray for 5 minutes so the sugar sets into a glossy, sticky coating.
Pro Tips for Perfect Candied Bacon
- Watch it closely near the end: Sugar can go from caramelized to burnt fast. Start checking around 18 minutes, especially if your bacon is on the thinner side or your oven runs hot.
- Use a rack if you want it crispier: Baking directly on the tray gives you a stickier, chewier candied finish. A rack lets fat drip away and gives you a crispier bite all around.
- Don’t overcrowd the tray: Give each slice space. If the bacon overlaps, it steams and the sugar won’t caramelize evenly, plus the slices can glue together.
- Let it cool before you move it: The sugar coating sets as it cools, so it releases cleaner and keeps that glossy candy shell. Move it too soon and it can tear or stick.
- Line your tray for easy cleanup: Foil (or parchment) makes cleanup basically nothing, and it helps prevent the sugar from welding itself to your pan.
- Adjust the heat to your taste: Want less spice? Cut the red pepper flakes in half or skip them. Want more? Add a tiny extra pinch, but keep it subtle so the bacon stays sweet-salty first.
Variations
- Maple Brown Sugar Bacon: For a maple-candied twist, stir 1 tablespoon maple syrup into the brown sugar mixture and brush a light layer over the bacon before baking. Go easy, too much syrup can keep the coating from crisping.
- Extra Spicy Candied Bacon: Turn up the heat with more red pepper flakes or a small pinch of cayenne. Add a little at a time, because the spice builds fast against the sweet sugar.
- Sweet and Smoky Candied Bacon: Add ½ teaspoon smoked paprika to the brown sugar mixture for a deeper, smoky-sweet flavor that’s amazing on burgers and breakfast sandwiches.
- Cinnamon Candied Bacon: Add a small pinch of cinnamon (about ⅛ teaspoon) for a sweet brunch vibe. It’s subtle, but it makes the bacon taste extra “bakery” and is great with pancakes or waffles.
What to Serve With Brown Sugar Bacon
This brown sugar bacon goes with basically anything breakfast or brunch, and it’s also unreal on a burger. Sweet, salty, crispy bacon makes everything better.
- Pancakes, waffles, and French toast: This is the classic pairing. The candied bacon tastes like the salty-sweet bite your syrupy breakfast is missing.
- Breakfast sandwiches and bagels: Add it to egg sandwiches, bacon-egg-and-cheese, or a breakfast bagel for an instant upgrade. It’s especially good with cheddar and a little hot sauce.
- Scrambled eggs: Serve it on the side or crumble it over eggs for a sweet-salty crunch that makes basic scrambled eggs feel special.
- Brunch boards: It’s perfect on a brunch board with fruit, pastries, and cheeses because it adds that craveable salty-sweet element people keep grabbing.
- Burgers: Yes, do it. Candied bacon on a burger is next-level, especially with cheddar, BBQ sauce, or a spicy mayo.
- Salads: Chop it up and use it like a sweet-savory “bacon crumble” on salads. It’s amazing with greens, apples, goat cheese, and a tangy vinaigrette.
Storage and Reheating Tips
- Refrigerator: Store in an airtight container for up to 4 days.
- Reheating: Reheat in the oven at 350°F for 5-8 minutes on a wire rack to crisp back up. Avoid microwaving if you want it crisp.
- Freezing: Freeze cooked bacon in layers between parchment paper for up to 2 months. Thaw and reheat in the oven.
Brown Sugar Bacon FAQs
Is brown sugar bacon the same as candied bacon?
Yes. Brown sugar bacon is a type of candied bacon where the brown sugar melts and caramelizes into a glossy, sticky coating on the bacon.
Can I use regular bacon instead of thick-cut?
You can, but it cooks faster, and the sugar can burn more easily. Start checking a few minutes earlier and expect a crispier, less “meaty” bite compared to thick-cut.
How do I keep the sugar from burning?
Bake at 375°F, keep the pan on the middle rack, and start checking around 18 minutes. Sugar browns fast, especially if your bacon is thin or your oven runs hot. If it’s getting too dark, pull it early since it keeps cooking a bit as it cools.
Can I make candied bacon ahead of time?
Yes. It’s best warm, but it’s still tasty at room temp and even cold. If you’re making it ahead for brunch, bake it earlier, then reheat briefly in the oven to bring back some crispness.
Does candied bacon get crispy?
It can be crispy on the edges and chewy in the middle, especially with thick-cut bacon. If you want it crispier all over, bake it on a rack so the fat drips down, and the bacon cooks more evenly.
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