This deliciously crispy and sweet baked candied bacon is perfect for a fun twist on breakfast, a new finger food snack, or even as a garnish in a Bloody Mary.
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Table of Contents
- About Candied Bacon
- Is candied bacon shelf stable?
- How long can candied bacon be left out?
- Should candied bacon be served hot or cold?
- How long does candied bacon last?
- Can you freeze candied bacon?
- How to reheat candied bacon
- Notes & tips for candied bacon
- More great breakfast ideas
- Other delicious recipes with bacon
- How to make candied bacon in the oven
- Recipe Details
About Candied Bacon
My job requires that I write a short little paragraph to help you get hyped about how awesome this recipe is, but let’s be honest here:
This is candied bacon. Or in other words, crispy bacon with a thick sugar glaze. If you weren’t already hooked at “candied” then you were totally sold at “bacon.”
Trust me, I know. I was the exact same way.
And if this dressed up bacon sounds like it would be hard to resist, just wait until you taste it.
It’s impossible to get enough!
Is candied bacon shelf stable?
Bad news here, guys. Candied bacon 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 and cooled before eating, 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.
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 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 basting brush, then sealed in a container) for up to three weeks.
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 sealing them in a container or freezer bag.
Frozen candied bacon should remain good for up to four to six 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 degrees F.
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.
More great breakfast ideas
Other delicious recipes with bacon
How to make candied bacon in the oven
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
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!
- 1/2 cup light brown sugar, packed
- 2 tablespoon water
- 1/4 teaspoon cayenne pepper, or to taste
- 12 slices applewood smoked bacon
- Preheat oven to 375 degrees F.
- In a small bowl, whisk light brown sugar, water, and cayenne pepper until sugar feels dissolved. Set bowl aside.
- Arrange bacon in a single layer on the top piece of a broiler pan. Using a basting brush, generously coat each slice of bacon with brown sugar mixture, working from one side of the pan to the other. Once you've coated each slice of bacon, check the first piece; if it appears dry, it means the bacon absorbed the glaze and can be coated again. Repeat this step until all the brown sugar mixture has been used or bacon is coated to your liking. Note: Only one side of the bacon needs to be coated.
- Bake bacon for 20 to 25 minutes or until desired crispness and browning is reached.
- Transfer bacon to a serving plate. Let bacon cool completely before serving.
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.