This Candied Bacon recipe is so easy and makes a delicious treat for any occasion! 

Who wouldn’t love a slice of crispy salty, meaty bacon that’s been baked in a thick mix of brown sugar and pepper? Candied bacon is the ultimate snack that goes with anything and can be served for any occasion, from a snazzy brunch to a tailgate party with frosty brews! Try it as an appetizer on game night or serve it during the holidays. It’s always a hit, so be sure to make a double batch. Because who doesn’t love bacon?

plated Candied Bacon in a jar

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What is Candied Bacon?

  • Affectionately known as ‘pig candy’ or ‘million-dollar bacon’, candied bacon is simply bacon that’s oven-baked with a blend of brown sugar and black pepper.
  • It is a salty, sweet and indescribably delicious appetizer. No one can eat just one!
  • This easy recipe never fails to impress guests! 

ingredients to make Candied Bacon

3 Easy Ingredients!

BACON: Choose bacon that is an equal mix of meat to fat. Get a head start on flavors by using pre-seasoned bacon like Hickory or Applewood Smoked, Pepper Bacon. Or add some heat and use slices of spicy Jalapeno or Cajun-style bacon. The options are endless!

SUGAR: Brown sugar melts perfectly onto bacon. And for keto-candied bacon, use brown sugar Swerve! There are also sugar-free versions of maple syrup which work as well.

OPTIONAL GLAZE: Maple syrup and mustard are a sweet and savory combination, but experiment with honey, molasses, and different varieties of mustard.

SEASONINGS: Black pepper offsets a bit of the sweet sugar, but it’s fun to experiment with other blends! Try a DIY chili, jerk, or taco seasoning for something different and interesting

close up of Candied Bacon before cooking

How to Make Candied Bacon

It’s super easy to make candied bacon:

  1. Place bacon pieces on a wire rack on prepared baking trays.
  2. Brush, coat and season each piece (see recipe below).
  3. Bake until bacon is golden brown. It will firm up as it cools.
  4. Transfer to parchment paper to cool completely.

finished Candied Bacon

How To Serve Candied Bacon

This interesting appetizer will make a snazzy addition to any party table. Serve bacon vertically in mason jars, or other interesting containers.

Serve whole slices in sammies or wraps, or chop it up for veggie side dishes, salads, or baked potatoes! Make a batch or two and enjoy all week long!

Add a slice of candied bacon to your morning egg burrito or top candied bacon pieces on vanilla ice cream with a drizzle of chocolate syrup for a distinctly different dessert!

adding sauce to bacon to make Candied Bacon

Tips for the Best Candied Bacon

This recipe offers two easy ways to sweeten bacon. Try using brown sugar and pepper, or brush with a maple syrup and mustard glaze. Why not try both?

  • Line the pan with parchment paper for easier clean up. Brown sugar baked to the bottom of the pan can be difficult to remove.  
  • Always use thick-sliced bacon because thinner slices may burn before the sugar has a chance to melt.
  • Use pieces that are the same width and always bake them on a rack to keep them from soaking up bacon grease.
  • Transfer slices to parchment paper shortly after they are cooked, otherwise the bacon might stick to the rack and break apart when removed.
  • Sprinkle the brown sugar by hand to break up any clumps.
  • Store candied bacon in the refrigerator up to 3 days in a zippered bag.

close up of Candied Bacon

Other Hearty Appetizers!

plated Candied Bacon in a jar
5 from 12 votes↑ Click stars to rate now!
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Candied Bacon

Make this gourmet level Candied Bacon for a sweet, savory and crisp appetizer that will be a hit served for any occasion.
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings 20 servings
Author Candace


Optional Glaze


  • Preheat oven to 375˚F. Line 1 or 2 baking trays* with foil or parchment paper and add a wire rack.
  • Lay bacon slices across the wire rack.
  • Sprinkle bacon strips with pepper if using, then brown sugar** to coat, about 1-2 teaspoons per strip.
  • Bake for 20-30 minutes (switching the trays after 10 minutes if using more than one tray). Bake until bacon is golden brown and sugar is melted. Bacon should be fully cooked and slightly crisp, and will firm up as it cools.
  • After 5 minutes, remove bacon from the rack*** (using tongs) and place on parchment paper to cool completely.
  • Serve at room temperature.


  • Line pan with parchment paper for easy clean up.
  • If using glaze, mix together syrup and mustard in a small bowl. Brush onto the bacon strips in step 3. Proceed to cook as per the recipe.
  • *Depending on the thickness of the bacon, you may need 1 or 2 baking trays.
  • **Sprinkle brown sugar by hand for best results and to avoid clumps.
  • ***If you leave the bacon on the rack to cool completely, it may stick to the rack.
  • Bacon can be reheated briefly and cooled until crisp. It will last up to 3 days in the refrigerator.
5 from 12 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 111 | Carbohydrates: 4g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 154mg | Potassium: 54mg | Fiber: 1g | Sugar: 4g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Appetizer
Cuisine American

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jar of Candied Bacon with bacon in the background with a title

close up of Candied Bacon on a wooden board with writing

finished Candied Bacon with a title

close up of Candied Bacon in a jar with a title

plated Candied Bacon with writing

close up and plated Candied Bacon with writing


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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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