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October 18, 2015

candied bacon



I’d like to say that I came up with this recipe, but I didn’t. We are definitely super fans though. And it couldn’t be easier. This candied bacon is amazing alongside Texas pecan pancakes or served as an appetizer alongside cocktails. When I break this one out, It really starts to feel like fall and the girls can’t believe they are having candy for breakfast!


8-12 slices of good, thick cut smoked bacon
1/3 cup brown sugar
fresh cracked pepper
2 sheets of parchment or foil2 same sized cookie sheets


Preheat the oven to 325. Mix the sugar and pepper in a small bowl. (Know your audience: if you are making these for adults add a good amount of black pepper. For the kids, I only add a smidgen.) Drop your bacon in and using your hands toss the bacon around until each piece is coated. Then in a single layer add your bacon on top of a parchment-lined cookie sheet. Then lay another sheet of parchment on top and place the second cookie sheet on top of that to weight down the bacon and prevent it from curling in the oven. Cook for 20-25 minutes. Check the bacon at 20 minutes, I actually take mine out and flip it and cook it for a few more minutes but every oven is different. You are looking for the bacon to look cooked and deep brown molasses colored (not charred). It won’t be that crispy until you let it dry out on a baking rack prepared with cooking spray. The longer you wait, the crisper it will get.



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