Serve this bacon on special occasions or holidays. I like it, sweet and a little chewy… but the man in my life preferred it just “fried” – no sweet toppings!
Candied Bacon with Brown Sugar and Cinnamon
- 1/4 cup packed brown sugar
- 1-1/2 tsp. ground mustard
- 1/8 tsp. cinnamon
- 1/8 tsp. nutmeg
- dash or two of hot pepper (optional)
- 10 strips of regular or turkey bacon
Combine the first 5 ingredients and rub into each bacon strip on both sides; shake off the excess. You could also just rub the brown sugar mixture on one side and then the fat would drip down more instead of going into the sugar mixture.
Line a 15-inch x 10-inch x 1-inch baking sheet with foil and place a rack on top. Spray the rack with a cooking spray to help prevent sticking. Place the candied bacon on top and bake in a preheated 350°F oven for about 30 minutes. It may look burnt but it is not, it’s just the sugar browning. I have twisted the bacon before and it does not cook evenly.
Turkey bacon on the left and low sodium regular bacon on the right. Both are very good!
Another recipe sounded very good but I have not tried yet.
Candied Bacon with Brown Sugar and Apple Juice
- 1 lb. bacon, sliced
- 1 cup brown sugar, packed
- 1/4 cup white wine or apple juice
- 2 tbsp. Dijon
Place bacon on a rack as in the recipe above. Combine the rest of the ingredients and drizzle half over the bacon. Bake for 10 to 15 minutes, turn and drizzle with remaining glaze and bake for an additional 10 to 15 minutes.
Candied Bacon Cuisine Best Holiday Recipes
- 8 strips thick-sliced bacon
- 2 tbsp. brown sugar
- 1 tbsp. red wine vinegar
- 1/4 tsp. cayenne pepper
Cook the bacon in a large nonstick skillet until crisp; drain and pour off drippings.
Add sugar, vinegar and cayenne to the skillet; simmer over medium heat for about 30 seconds or until the sugar dissolved and turns syrupy. Reduce heat to low, return bacon to skillet and turn the bacon strips to coat. If the syrup starts to burn, remove the skillet immediately from the heat.
Candied Bacon Taste of the South
- 12 slices thick-cut applewood smoked bacon, I use Nueskes
- 1/4 cup honey mustard
- 1/2 cup dark brown sugar, packed
Preheat the oven to 375°F. Line a baking sheet with foil and place a wire rack on top; spray with a nonstick cooking spray.
Place bacon on prepared rack in one layer and brush tops with mustard. sprinkle sugar evenly over mustard, pressing gently. Bake until browned for about 30 minutes. The bacon does not get crisp.
Candied Bacon from Cuisine
A fifth recipe comes from Cuisine which I have adapted:
- 1 (12 oz.) center-cut, thick-sliced bacon
- 2 cups sugar
- 1/2 cup water
Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil. Place a wire rack on top of pan and spray with nonstick cooking spry. Place bacon slices in a single layer on prepared rack. Bake until fully cooked; it took 15 minutes on one side, turn and cook another 10 to 15 minutes.
Place cooled bacon on another parchment lined rimmed baking sheet.
In a saucepan, bring sugar and 1/2 cup water to a boil. Cook, stirring occasionally, until sugar turns amber in color and a candy thermometer reads 340°F. Carefully pour caramel over each bacon slice, coating them well.
Let stand at room temperature until caramel hardens for about 30 minutes. Transfer to a cutting board and either chop to use on desserts or break into pieces and store in an airtight container for up to 1 week.
Maple Glazed Bacon
Yes, a sixth recipe – this is a popular dish. It not only has bacon but maple syrup – two of my very favorite ingredients.
- 1 cup maple syrup
- 1/4 cup brown sugar, firmly packed
- 1 tbsp. Dijon
- 1/8 tsp. nutmeg
- 16 oz. of good bacon
Preheat the oven to 375°F. Line rimmed baking sheets with foil, place a rack on top and spray it with non-stick cooking spray.
In a small saucepan, cook syrup and next 3 ingredients over medium heat stirring often for about 6 minutes or until sugar dissolves. Reserve 1/3 cup of syrup.
Place bacon on prepared rack. Brush remaining syrup on both sides of bacon.
Bake, brushing both sides of bacon with syrup every 10 minutes, for 20 minutes or until bacon is golden brown. Remove from oven and brush with reserved 1/3 cup syrup. Transfer bacon to parchment paper and let cool.