How to Make Maple and Brown Sugar Candied Bacon

If you're looking to up your breakfast and brunch game, then this candied bacon recipe is the way to do it. Sticky, sweet, chewy, and salty--it's the perfect combination of flavors and textures and will complement all of your breakfast favorites from eggs to pancakes. It also happens to be a fantastic topping for cupcakes with maple frosting.

Whenever I make this recipe, everyone fights over every last piece. (So go ahead and do yourself a favor: make a double-batch.) Whether it's for a special holiday breakfast, or a fun treat for weekend brunch, this candied bacon recipe is always a hit.

Heck, it'll even make a fried egg, simple veggie omelet, or maple pecan granola feel special. Want to know something else? Baking the bacon strips in the oven also means less messy cleanup. (I always have tons of bacon splatter when I cook it on the stovetop.) 

The other best part about this bacon recipe is that you can even make it ahead of time and reheat it. Love that, don't you? 

Looking for more ways to use this bacon recipe? This salty and sweet bacon is a great topping for my ultimate Cheddar cheese burger recipe. You can use it to garnish my favorite salty snack: these deviled eggs. Or, chop some up and fold it into spicy pimento cheese.

You can also add some to this shaved Brussels sprouts salad. Another fun idea: sprinkle some on top of these pumpkin cinnamon rolls with maple frosting for the ultimate breakfast treat. Yum-o! The possibilities are truly endless, so are you ready to make it? Let's do it!

Ingredients

Before we get started, let's gather the ingredients we need for this easy candied bacon recipe:

• thick-sliced bacon
• light brown sugar
• apple cider vinegar
• maple syrup

(See recipe card for quantities.)

Instructions

Now that we've got our ingredients, it's time to get cooking!

1. First, preheat the oven to 350°F. Line a rimmed baking sheet with a silicone mat or parchment paper. Arrange the slices of bacon in a single layer and bake for 10 minutes. Flip and cook the bacon for 5 more minutes.

2. Next, combine the brown sugar, vinegar, and maple syrup in a small bowl.

3. Then, brush one-third of the mixture on one side of each slice of bacon. Bake for 10 minutes. Flip and brush with another one-third of the mixture. Bake for another 10 minutes. Flip and brush with the remaining mixture and bake for 5 more minutes or until the bacon is golden brown.

4. Finally, remove the bacon to parchment paper or a greased wire rack to cool slightly and set up. (The bacon will not be crisp when you transfer it.)

Hint: It's crucial to buy thick-cut bacon. A regular bacon slice will be too thin and will burn.

Substitutions

Here are some ingredient substitutions should you need them:

• Bacon -  I used applewood hardwood-smoked bacon for this recipe. You can also use hickory smoked or black pepper crusted bacon.
• Light Brown Sugar - Use dark brown sugar if you'd like, but keep an eye on the bacon as it bakes. Dark brown sugar has a higher molasses content so it can burn more easily.
• Apple Cider Vinegar - Instead of apple cider vinegar, use regular white vinegar, white balsamic vinegar, or rice vinegar.

Variations

Looking for some ways to change up this recipe? Here are some suggestions:

• Spicy - Add a little cayenne pepper to the brown sugar mixture to give this recipe some heat.
• Sweet Mustard Bacon - Stir in a little Dijon mustard to the brown sugar mixture to give it a tangy kick.
• Sweet Rosemary Bacon - Sprinkle the bacon with a little chopped fresh rosemary during the last round of baking to give it an herby flavor.

Equipment

Here's the equipment you'll need to make this bacon candy recipe:

• dry measuring cup
• measuring spoons
• small bowl
• whisk
• rimmed baking sheet
• silicone mat or parchment paper
• pastry brush

Storage

Store the bacon in an airtight container in the refrigerator for up to 3 days.

To freeze, wrap the candied bacon slices individually in plastic wrap and place in an airtight freezer bag or container. Freeze up to 6 months.

Frequently asked questions

Recipe guidelines and test kitchen tips

When developing and testing recipes, here are some key things that I do for more success in the kitchen:

• Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
• When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
• I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
• When recipes call for kosher salt, I use Diamond Crystal kosher salt.

Food safety

Keep these few food safety things in mind when making this recipe

• Do not use the same utensils on cooked food, that previously touched raw meat or eggs.
• Wash hands after touching raw meat or eggs.
• Don't leave leftovers sitting out at room temperature for extended periods.
• Never leave cooking food unattended.
• Always have good ventilation when using a gas stove.

See more guidelines at USDA.gov.