Candied Bacon

What ingredients are in candied bacon?

In order to serve up this sweet bacon for garnishes or snacking, you’ll need to round up the following ingredients:

• Light Brown Sugar: Provides sweetness and, when melted, creates the candy coating for the bacon. It caramelizes in the oven, giving the bacon a rich, molasses-like flavor that complements the smokiness.
• Water: Helps to dissolve the brown sugar and cayenne pepper, creating a more uniform glaze for the bacon. It ensures the sugar and spices are well-integrated and coats the bacon evenly.
• Cayenne Pepper: Adds a spicy kick to balance the sweetness of the sugar. The amount can be adjusted to taste, allowing for a customizable level of heat that enhances the overall flavor profile of the candied bacon.
• Applewood Smoked Bacon: Serves as the base for the recipe, providing a smoky flavor that pairs well with the sweet and spicy glaze. The bacon becomes the crispy, savory canvas for the candied coating, offering a delightful contrast of flavors and textures.

Is candied bacon shelf-stable?

Bad news here, guys. Although there are some commercially produced cooked bacon products that can be left out, the candied bacon featured here is not shelf-stable.

“Shelf stable” typically means that something can be stored at room temperature without the food spoiling. And even though this bacon is fully cooked, it is still very perishable. It should be refrigerated or frozen until ready to eat.

How long can candied bacon be left out?

As with any foodie treat you’ve served, you should keep track of how long it sits out at room temperature.

For most foods, the general rule of thumb is that a perishable item should not be in the “danger zone” for more than two hours. And by “danger zone,” this is usually at or just above room temperature.

Depending on how you serve this bacon (whether it’s straight from the refrigerator or after a quick trip in the microwave), it should start out just above or below room temperature. From there, you should have about 30 minutes, depending on the temperature of the room, before the bacon reaches room temperature. You can leave the bacon out for two more hours, at which point you’ll need to either wrap up and refrigerate (ideal) or reheat (use your best judgment) the bacon.

Want to dig deeper into food safety? Take a look at the USDA’s Food Safety Basics, especially the part about the above-mentioned “danger zone.”

Should candied bacon be served hot or cold?

This answer usually comes down to personal preference.

Typically, candied bacon is served chilled or at room temperature, if only because it makes the bacon more firm and it allows the layer of sugar to cling to the bacon (and not your fingers).

However, if you simply can’t live in a world where bacon is not served hot – and believe me, I totally understand – then you can serve the bacon fresh after baking or microwave the bacon for 30 seconds to give it some heat and a nice shiny look.

How long does candied bacon last?

Once baked and cooled, candied bacon can be stored in the refrigerator (ideally with each piece wrapped in wax paper or aluminum foil, then stored in a sealed container) for up to one week.

Can you freeze candied bacon?

Yes, you totally can!

To freeze, store it much like you would in the refrigerator. Let the bacon cool to room temperature, then wrap each piece of bacon in wax paper or aluminum foil (to keep them from sticking). Finish by storing them in a sealed container or freezer bag.

Frozen candied bacon should remain good for up to three months.

How to reheat candied bacon

If the bacon is frozen, allow the bacon to thaw in the refrigerator overnight.

From the refrigerator, the easiest way to reheat candied bacon is to microwave it for 30 seconds.

However, if you’d rather heat the bacon up in the oven, you can cook it for 5 minutes at 350°F or until crispy.

Notes & tips for candied bacon

• When cooking bacon in the oven, it’s best to have a broiler pan. It’s a two-piece “upside down grill” that allows air to circulate around the food and allows for dippings or excess moisture to be caught in a bottom pan. This is the one I used in the photos and video: Granite Ware Roaster/Broiler Set.
• If you love serving up delicious bacon (who doesn’t?!) then be sure to give these bacon crackers a try. They’re sweet and spicy and another great snackable appetizer!

Step 1 – In a small bowl, whisk together the ingredients for the glaze: brown sugar, water, and cayenne pepper (optional, but I highly recommend it).

Step 2 – Arrange the bacon in an even layer on top of a broiler pan. The bacon can be as close together as you need it to be, so long as they aren’t directly touching.

Step 3 – Using a basting brush, generously brush on the brown sugar glaze on the top side of the bacon. I like to work from one side of the pan to the other, so that when I’m finished, I can check on the first piece of bacon I glazed. If it looks dry, this means the meat absorbed the glaze (a GOOD thing!) and you can brush on some more glaze. I repeat this step until I’ve used as much of the glaze as possible. And, pro tip: you only need to glaze the top side of the bacon.

Step 4 – Bake!

Step 5 – Transfer the bacon to a plate so that it can cool completely.

Step 6 – Enjoy!