In the Kitchen‎ > ‎Desserts‎ > ‎

Candied Bacon

What's that you say?  Bacon isn't for dessert?  I beg to differ - i really can't think of a better category for bacon to fall under!  Candied bacon really isn't as strange as you might be thinking.  There are lots of maple flavored bacons out there - it's not far off. 

There's really not that much to this. Get bacon, and candy it.  Depending on the recipe, i prefer pepper bacon, and always use thick-cut.
  • First, let your bacon warm up to about room temperature.  This will make the sugar stick to it better. 
  • Next, put ⅓ cup of turbinado sugar or packed brown sugar into a container with a lid.  (I like to scoop up ⅓ cup of brown sugar, pack it down to about half that much, and make up the difference with turbinado, but any kind of sugar will do.)
  • Cut your bacon in half, separate the pieces, and put it in the container.
  • Shake & bake!  Just shake it up until all the pieces are well-coated.
  • Place on a foil-covered baking sheet... something with room to collect the grease is ideal.  If you want to be fancy about it, line a baking sheet with foil and cook the bacon on cooling racks on top of it.
  • Bake at 375ºF for about 20 - 30 minutes, until it's good and crispy.
  • Remove and cool on wire racks.  (I lost my wire rack in a horrible painting accident, so here I'm using a ridged frying pan instead.  Racks are infinitely better.)
  • Once cooled, the bacon should be fairly hard and brittle.  Feel free to quit now and just eat them as-is, or if you're making chocolate chip cookies out of it, continue...
  • Stack up your bacon candy on a cutting board.
  • Cut into chunks about ¼" square.
Candied bacon will keep for a surprisingly long time; there's really not a lot about it that can go bad.  The meat is smoked and salted, the sugar is sugar... I mean, don't keep a tub of it on the shelf or anything, but feel free to keep a dish of it on your desk at work for a day or two.