Pig Candy: Sweet, Salty, Irresistible Bacon

Get ready to elevate your culinary game with a truly irresistible treat: Candied Bacon, affectionately known to many as Pig Candy. This incredible sweet and salty delight is a game-changer for any bacon enthusiast, and the best part? It requires just three simple ingredients. If you appreciate the crispy, savory goodness of bacon, preparing it with a delightful caramel glaze is an experience you simply cannot miss. It transforms ordinary breakfast fare into an extraordinary indulgence, perfect for any occasion.

While often enjoyed as a whole strip during a decadent breakfast or brunch, candied bacon is incredibly versatile. It shines equally bright when broken into smaller pieces and served as a captivating appetizer, guaranteed to disappear in moments. Imagine the perfect balance of smoky, salty bacon with a contrasting sugary crunch – it’s a flavor symphony that leaves a lasting impression. From holiday gatherings to casual Sunday mornings, this glazed bacon recipe consistently steals the show. It’s a simple addition that brings a gourmet touch to your table, proving that sometimes, the most effortless recipes yield the most spectacular results.

Candied Bacon AKA Pig Candy in a white bowl viewed from the side, showcasing its delicious glaze and crispy texture.

Contents

Why You Need to Make This Candied Bacon Recipe Today

If you’re still on the fence about trying this phenomenal bacon recipe, let us convince you. Candied bacon isn’t just a dish; it’s an experience that offers a multitude of benefits, making it an absolute must-try for home cooks and food lovers alike.

Unforgettable Flavor Combination: The magical fusion of smoky, savory bacon with a crispy, sweet caramel coating creates an unparalleled taste sensation. It’s the ultimate sweet and salty indulgence that satisfies every craving, appealing to a wide range of palates. Once you try it, regular bacon might just seem a little less exciting!
Incredibly Versatile for Any Occasion: While it makes a sensational breakfast or brunch centerpiece, its utility extends far beyond. Serve it whole as an impressive side dish, or chop it into delightful crumbles. These candied bacon bits are fantastic in salads, sprinkled over creamy deviled eggs, as a crunchy topping for pizzas, or even folded into pancake and waffle batter. It’s also an excellent addition to sandwiches and burgers, providing a unique texture and flavor boost.
Effortlessly Simple with Minimal Ingredients: Don’t let its gourmet appeal fool you. This candied bacon recipe relies on just three basic, widely available ingredients: bacon, brown sugar, and a touch of black pepper. The preparation is straightforward, making it perfect for novice cooks or anyone looking for a quick yet impressive recipe.
A Guaranteed Crowd-Pleaser: Whether you’re hosting a game day party, a holiday gathering, or a casual get-together, candied bacon is always a hit. Its unique flavor profile and addictive crunch mean it often disappears faster than any other appetizer or side dish. Prepare for rave reviews and requests for the recipe!
Elevates Everyday Dishes: Beyond being a standalone treat, candied bacon can transform ordinary dishes into culinary masterpieces. Use it as a garnish for creamy soups, a crunchy element in pasta dishes, or even as an unexpected ingredient in desserts like bacon-maple cupcakes or ice cream. Its ability to add a complex layer of flavor and texture makes it a secret weapon in any kitchen.

Step-by-Step Guide: Crafting the Perfect Candied Bacon

Creating this irresistible sweet and salty bacon is surprisingly simple. Follow these detailed steps to achieve perfectly crispy, glazed “Pig Candy” every time.

Prepare Your Oven and Baking Setup: Begin by preheating your oven to 325°F (160°C). This moderate temperature allows the bacon to cook evenly and the sugar to caramelize without burning too quickly. Next, prepare a large, rimmed baking sheet. For the easiest cleanup, line it generously with heavy-duty aluminum foil. If you have an oven-safe cooling rack that fits inside your baking sheet, place it on top of the foil-lined pan. Using a rack allows air to circulate around the bacon, promoting crispier results and allowing excess grease to drip away.
Season and Coat the Bacon: Place your bacon slices in a medium bowl. Sprinkle generously with freshly ground black pepper – this adds a subtle spice that wonderfully balances the sweetness. Next, add the light brown sugar. Using your hands or tongs, toss the bacon slices thoroughly until each piece is completely coated with the brown sugar mixture. Ensure an even layer for consistent caramelization.
Arrange Bacon on the Pan: Carefully arrange the sugar-coated bacon slices in a single layer on your prepared baking sheet (or on the rack if you’re using one). It’s crucial not to overlap the slices, as this will prevent them from crisping up properly and lead to uneven cooking. Give each slice a little space to breathe.
Sprinkle Remaining Sugar: If there’s any brown sugar mixture left in the bowl, sprinkle it evenly over the arranged bacon slices. This ensures maximum caramelization and flavor.
Flatten for Uniform Cooking (Optional but Recommended): For perfectly flat, uncurled candied bacon, take a second baking sheet of the same size and wrap its bottom side in foil. Gently place this second, foil-wrapped baking sheet directly on top of the bacon. This gentle weight helps keep the bacon flat as it cooks, resulting in a more uniform and appealing presentation.
Bake to Perfection: Place the baking sheet in your preheated oven. Bake for approximately 20 minutes with the top pan on. After 20 minutes, carefully remove the top baking sheet. Continue baking for another 10 to 20 minutes, or until the bacon is beautifully crisp and the sugar has caramelized into a shiny, deep golden glaze. Keep a close eye on it during the final minutes, as the sugar can burn quickly. If you’re feeling impatient and want extra crispness, you can turn on the broiler for the last few minutes, but proceed with extreme caution and do not walk away – bacon under the broiler can go from perfect to charred in seconds!
Cool and Serve: Once cooked to your desired crispness, carefully remove the candied bacon from the oven. Let it rest on the baking sheet for a few minutes. As it cools, the caramelized sugar will harden and become wonderfully brittle. Using tongs, transfer the slices to a wire rack or parchment paper to cool completely. If desired, break the larger slices into smaller pieces. Serve warm or at room temperature.
Adjust for Bakeware: Note that cooking time can vary significantly based on your oven’s calibration, the thickness of your bacon, and the type of bakeware you use. Heavy-duty pans or the use of an oven rack may require a few extra minutes of baking time to achieve optimal crispness. Always rely on visual cues for doneness.

Candied Bacon AKA Pig Candy in a bowl viewed from above, highlighting its glossy, caramelized surface.

Essential Ingredient Notes for Perfect Pig Candy

Achieving the best candied bacon starts with selecting the right ingredients. Here’s a closer look at what you’ll need and how each component contributes to the final delicious result.

Sliced Bacon: The foundation of this treat! Aim for thick-cut bacon, ideally about ¼-inch thick. Thicker slices provide a heartier base that can stand up to the caramelization process without becoming overly brittle. Regular or thin-cut bacon can also be used, but you’ll need to adjust cooking times accordingly, as it will crisp up much faster. Opt for good quality bacon, as its flavor will be prominent in the finished product. Avoid heavily flavored or pre-marinated bacons, as they might clash with the sweet coating.
Freshly Ground Black Pepper: Don’t underestimate the power of pepper here! Freshly ground fine black pepper offers a superior aroma and a subtle, piquant kick that cuts through the sweetness of the brown sugar, creating a more balanced and complex flavor profile. Pre-ground pepper will work in a pinch, but for the best taste, grind your own.
Light Brown Sugar: This is the “candy” in candied bacon. Light brown sugar is preferred over dark brown sugar because it has a milder molasses flavor, allowing the bacon’s natural smokiness to shine through. It also melts and caramelizes beautifully, forming that signature glossy, crisp coating. Granulated sugar can be used in a pinch, but it won’t yield the same depth of flavor or sticky texture.
Exciting Variations and Flavor Boosts:
- Maple Syrup: For an extra layer of sweetness and a classic breakfast flavor, a drizzle of real maple syrup brushed over the bacon before adding the brown sugar works wonders.
- Spicy Kick: If you love a little heat, incorporate a pinch of cayenne pepper powder or a few red pepper flakes directly into the brown sugar mixture before coating the bacon. This creates a delightful sweet and spicy “hot honey” bacon effect.
- Herbal Notes: A very light sprinkle of dried thyme or rosemary can add an unexpected, sophisticated herbal note that pairs beautifully with both bacon and brown sugar.
- Smoky Enhancement: A tiny dash of smoked paprika can amplify the bacon’s inherent smokiness, adding depth to the overall flavor.

Expert Tips for Mastering Candied Bacon (Pig Candy)

While the recipe is simple, a few expert tips can help you achieve truly perfect, irresistible candied bacon every time. Pay attention to these details for optimal results.

Monitor Cooking Time Closely: This is perhaps the most critical tip. Baking time can vary significantly based on several factors: the thickness of your bacon, whether you’re using a wire rack (which promotes faster, crispier cooking), and even the calibration and material of your sheet pans (heavy-duty pans retain heat differently than lighter ones). Start checking for doneness at the 20-minute mark and continue to monitor every 5-10 minutes thereafter until your bacon is crisp and deeply caramelized.
The Foil Advantage for Easy Cleanup: Nobody likes scrubbing sticky pans! I highly recommend lining both your bottom baking sheet and the top flattening sheet (if using) with heavy-duty aluminum foil. This creates a protective barrier against the melted sugar and rendered bacon fat, making cleanup a breeze. Wide, heavy-duty foil is ideal for complete coverage.
The Secret to Flat, Crispy Bacon: To prevent bacon from curling as it cooks and to ensure an even crispiness, use the “weight trick.” After arranging your bacon on a rack set inside a foil-lined baking sheet, place a second foil-wrapped baking sheet directly on top of the bacon. This gentle pressure keeps the bacon flat, resulting in uniform strips that are perfect for serving whole or crumbling.
Broiler for Last-Minute Crispness (Use with Caution!): If your bacon isn’t quite as crisp as you’d like after the initial baking time, you can carefully remove the top pan and switch to the broiler for a minute or two. PRO-Tip: Never walk away from the oven when the broiler is on, especially with bacon. The sugar can go from perfectly caramelized to charred in a matter of seconds, and rendered bacon fat can easily ignite, leading to a grease fire. Watch it like a hawk!
Give Your Bacon Room to Breathe: Crowding the pan is a common mistake. Ensure each slice of bacon is arranged in a single layer without overlapping. This allows the heat to circulate evenly around each piece, promoting consistent crisping and caramelization. If you have a lot of bacon, work in batches or use multiple baking sheets.
Consider Bacon Thickness: As mentioned in ingredient notes, thick-cut bacon is generally preferred for its sturdy texture and ability to absorb the glaze without becoming too fragile. However, if using thinner bacon, reduce your cooking time and watch it even more closely to prevent burning.
The Importance of Cooling: Don’t try to move the candied bacon too soon after taking it out of the oven. The caramelized sugar will be liquid and extremely hot. Allow it to rest on the baking sheet for a few minutes. As it cools, the sugar will harden into that glorious, brittle glaze. Transfer to a wire rack or parchment paper to cool completely, allowing it to firm up further.
Make Ahead and Storage: Candied bacon is fantastic for making ahead! Once completely cooled, store it in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 4-5 days. It maintains its crispness remarkably well.
Creative Serving Suggestions: Beyond breakfast or appetizers, consider using candied bacon in unexpected ways: crumble it over roasted Brussels sprouts, sweet potato fries, or even a scoop of vanilla ice cream. It’s also an incredible garnish for a Bloody Mary.

Frequently Asked Questions About Candied Bacon

How Long Can You Keep Leftover Candied Bacon?

Once your candied bacon has fully cooled, it can be stored in an airtight container. For optimal freshness and texture, it can be kept at room temperature for up to 2-3 days. If refrigerated, it will last for up to 4-5 days. While refrigeration extends its shelf life, it might soften slightly. For best results, bring it to room temperature before serving or gently re-crisp.

How Do You Reheat Candied Bacon?

To bring candied bacon back to its crispy glory, you have a couple of options. For a quick reheat, use the microwave: place a few slices on a microwave-safe plate and zap for about 20-30 seconds. Be cautious as microwave reheating can sometimes soften the texture. For best results and to restore crispness, place the candied bacon on a baking sheet and heat it in an oven preheated to 350°F (175°C) for 5-7 minutes, or until it’s hot and the glaze is slightly glistening again. Watch carefully to prevent burning.

Can Candied Bacon Be Cooked in an Air Fryer?

While I haven’t personally tested this specific recipe in an air fryer, many people have successfully made candied bacon using this method. Based on popular air fryer recipes, you would typically set your air fryer to 375-400°F (190-200°C) and cook the bacon for approximately 8-12 minutes, flipping the slices halfway through the cooking time. It’s crucial to cook in a single layer and in batches if necessary, and to monitor it closely as air fryers can cook very quickly and unevenly, especially with sugary coatings.

Why did my Candied Bacon turn out soggy?

Soggy candied bacon is usually a result of either not cooking it long enough, overcrowding the pan, or not allowing it to cool properly. Ensure your bacon is cooked until it’s very crisp before removing it from the oven, as it will firm up further upon cooling. Arranging slices in a single layer and using a wire rack to allow grease to drip away are crucial for crispness. Also, make sure to let it cool completely on a rack – if it cools in its own grease, it can become soft.

Discover More Irresistible Appetizer Recipes

If you loved this Candied Bacon recipe, you’re in for a treat! Explore these other fantastic appetizer ideas that are perfect for entertaining or simply enjoying a delightful snack.

Jalapeno Bacon Poppers from Cravings of a Lunatic
Ina’s Sun-dried Tomato Dip
Hot Spinach and Artichoke Dip
More Easy Appetizer Recipes
Easy Smoked Salmon Dip
Prosciutto Wrapped Asparagus with Boursin

The Recipe:

Candied Bacon Recipe

Prep Time
15 minutes

Cook Time
35 minutes

Total Time
50 minutes

Yield
6 servings

Bacon with a delicious candy coating – a truly irresistible sweet and salty treat perfect for any occasion.

Reader Reviews:

“Delicious! Pig Candy is a favorite treat for us too, it’s so irresistible!” – wilhelmina (December 30, 2021)
“An absolute hit every time!” – Anonymous (January 25, 2023)
“Could not be simpler or tastier.” – Anonymous (September 29, 2023)

Ingredients

12 slices bacon, about ¼-inch thick
Finely ground black pepper
⅓ cup light brown sugar
Cayenne Pepper or Red Pepper Flakes, optional (for a hint of heat).

Instructions

Preheat oven to 325ºF (160°C). Prepare a rimmed baking sheet by lining it with foil; place an oven-safe rack on top if desired.
Place bacon slices in a bowl, season them generously with pepper, and toss thoroughly with the light brown sugar until each slice is well coated.
Arrange the bacon in a single layer on your prepared baking sheet or rack, ensuring no slices overlap.
Sprinkle any remaining brown sugar from the bowl evenly over the arranged bacon.
For flat bacon, cover with a second foil-wrapped baking sheet of the same size, bottom side down.
Bake for 20 minutes with the top pan. Then, remove the top pan and continue baking for another 10 to 20 minutes, checking frequently, until the bacon is crispy and caramelized.
If your bakeware is heavy-duty or if you used a rack, you might need slightly additional baking time.
Allow the candied bacon to rest on the baking sheet for a few minutes to cool and firm up. Once cooled, break into pieces if desired, and serve warm or at room temperature.

Notes

Keep the oven temperature at 325ºF (160°C). Total cooking time will vary depending on the thickness of the bacon and the type of bakeware used. Always watch bacon closely during the final stages of baking to prevent burning, especially if using a broiler.

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