Brown Sugar Bacon is the ultimate sweet-and-salty snack — simple to prepare and irresistibly delicious.
This candied bacon delivers crispy, caramelized edges with a touch of heat. It’s baked for a fast, even cook so the brown sugar melts into a glossy, crunchy coating.
For this version we bake the bacon on a wire rack so it crisps quickly and evenly. Thinner bacon will cook faster than thick-cut, so adjust the time as needed.
What you need for Brown Sugar Bacon:
Bacon — Use your favorite cut. Thickness affects cook time.
Brown Sugar — Light brown sugar works well; dark brown adds more molasses flavor.
Spice — Freshly ground black pepper and red pepper flakes are optional but add great contrast.
If you like sweet and spicy combinations, this pairs nicely with other snacks that balance those flavors.
How to make brown sugar bacon
- Mix the brown sugar with black pepper and red pepper flakes.
- Arrange bacon in a single layer on an oven-safe wire rack set inside a baking sheet.
- Sprinkle the sugar mixture over each slice and gently press it so it adheres.
- Bake until the sugar is melted and bacon is golden and crisp. Start checking around 18 minutes since times vary by thickness.
Variations
Peppered bacon — Use peppered bacon for a firmer pepper kick.
Maple — Swap or combine brown sugar with maple sugar or a light brush of maple syrup for a deeper sweetness.
Extra heat — Replace red pepper flakes with cayenne for more spice.
This bacon works as a snack, a side for a hearty meal, or a flavorful addition to burgers, breakfast sandwiches, and burritos.
Can you use white granulated sugar?
White sugar won’t caramelize as well at baking temperatures and tends to leave grainy crystals instead of a smooth, melted coating. Brown sugar is preferred for better caramelization and flavor.
Helpful Tips
Wire racks: Use oven-safe cooling racks that are not labeled non-stick, as non-stick coatings can be unsuitable for high oven temperatures.
No wire rack: Line the baking sheet with parchment or foil, lay the bacon directly on it, and top with sugar. The bacon will sit in rendered fat but will still crisp.
Can you coat both sides of the bacon?
Coating both sides can be messy and may cause sugar to stick to the rack. It’s possible, but take care when removing the hot, sugary bacon to avoid burns.
Keeping and reheating candied bacon
To keep candied bacon crisp, you can leave it in the oven at 200°F for up to 1–2 hours. After that, either serve or store it.
Reheat chilled bacon in a 350°F oven for 5–10 minutes. Cold bacon may show white spots from solidified fat — these dissolve when reheated.
Helpful Tip: Those white spots are just chilled bacon grease and will melt away when warmed.
Storage and shelf life
Store candied bacon in an airtight container in the refrigerator. It’s best the same day, but properly refrigerated it will keep for 3–4 days.
About the bacon: High-quality bacon improves the final result. If using a thicker cut, plan for longer bake time and check frequently to avoid burning the sugar.
Video
Brown Sugar Bacon
Equipment
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Baking Sheet
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Wire Rack*
Ingredients
- 1 lb bacon
- ⅓ cup light brown sugar*
- ½ teaspoon black pepper (optional)
- 1 teaspoon red pepper flakes (optional)
Instructions
- Preheat oven to 375°F.
- In a small bowl, combine light brown sugar, black pepper, and red pepper flakes.
- Place bacon in a single layer on a wire rack set over a baking sheet.
- Sprinkle the sugar mixture evenly over the bacon and gently press so it adheres.
- Bake 20–25 minutes, checking at 18 minutes. Rotate the pan if needed. Bake until sugar is melted and bacon is golden and crisp.
- Remove from oven and let cool. Bacon firms up as the sugar hardens. Be careful handling hot sugar.
Notes
- Sugar: Light brown sugar is preferred; dark brown adds more molasses flavor. White sugar does not caramelize as well.
- Wire Racks: Use oven-safe racks that are not non-stick. Grill grates can work in a pinch but watch spacing so bacon doesn’t fall through.
- No rack: Line the sheet with parchment or foil, bake bacon directly on it, and top with sugar. It will still crisp, though it will sit in rendered fat.
- Crispness: Thickness changes bake time. Thicker bacon needs longer; if it’s not set after cooling, return to the oven briefly and watch closely to avoid burning.
- Leftovers: Store in an airtight container in the refrigerator for 2–4 days.
Nutrition
Carbohydrates: 9 g |
Protein: 6 g |
Fat: 20 g