Candied Bacon

brown sugar

rice vinegar

maple syrup

black pepper

bacon

Preheat oven to 350 degrees F (175 degrees C).


Mix brown sugar, rice vinegar, maple syrup, and black pepper in a small bowl.


Place bacon slices on cooling rack set over a baking sheet.


Bake in the preheated oven for 10 minutes, turn slices, and bake another 5 minutes.


Remove bacon and brush both sides with brown sugar mixture. Return bacon to the oven and bake another 5 minutes. Repeat basting every 5 minutes until bacon is browned and crisp, about 35 minutes.


Candied bacon is exactly right! It took an hour to get to the point of doneness in my photo, and that was turning it up for the last 15 minutes.  I did everything that was listed in the recipe, and the results were worth it.  Interesting.  I had a package of bacon that weighed 1.25 pounds, and half I used for this and half I fried as usual.  The ingredients for the candied part was just right for that amount of bacon.  The saltiness of the regularly fried bacon was so pronounced after tasting the candied bacon!  We had friends over for brunch, and the guys preferred the regular, but we gals loved the candied.  We were thinking of cutting the bacon in half, skewering it on pretty little sticks, and serving it for a party.  Trust me, it would be a hit!  Thanks again, as usual, Chef John!

Double this recipe or you will cry because you run out of delicious candied bacon and you will want MORE! Any thick cut bacon works great. I followed another reviewer's tip of doubling the maple syrup the second time I made this recipe. Very good.

Double the maple syrup mixture and use the bacon Chef John uses because it lays flat nicely and you won't run out of the mixture when you coat the bacon every 5 minutes; Other wise, not bad.

I've done this without the liquids just with the bacon brown sugar and black pepper. In that instance known as PIG CANDY! Great warm or if you have any left over cold. YUMMMMMM....

I added a little extra brown sugar, so the mixture was more of a paste than a glaze.  This is the best bacon I've ever had.  I'm going to be making this for every party until pigs go extinct.

Delicious! I doubled the maple syrup as was suggested by other reviewers. I also had to use almost 2 batches of glaze while cooking my bacon. This was kind of a high maintenance recipe because of the flipping/basting every 5 minutes, but man, was it worth it! I cut it up in bit-size pieces and took it to a party. It was awesome to see people's eyes get wide when they tried it and say, "Oh my god!" and "Holy **, that's good!" I would definitely make this again-- it was a crowd pleaser.

Amazing a must try, made this for fathers day and bagged 4 pieces tied with ribbon and attached to a bottle of beer for the godfathers, so cuute and the godfathers raved!!

This recipe is a disaster. The candied bacon might taste really good, but I don't know, because it's been cooking already for about 1.5 hours and it's nowhere near brown and crispy. I've already made 5x the recipe's quantity of maple syrup mixture, and I keep running out. I'm about to run out of brown sugar and maple syrup, so I might have to just finish baking it without continuing to baste, because I won't be able to make any more syrup mixture. Also, the maple syrup mixture keeps dripping to the bottom. More of my mixture is ending up on the bottom of my catch tray than on my bacon!

This was a huge hit at our Super Bowl party - the guests didn't even wait till half-time, they just ate it as soon as I came in the door!  I ran out of glaze, but just let it bake a few more minutes until it was nice and brown.  Remove from the rack as soon as possible because it will stick.  I did not have rice vinegar (forgot it on my list) so I substituted apple cider vinegar with favorable results.  Also, putting parchment paper on my baking pan helped minimized the cleanup.  A winner in our book and we will be making it again soon!

Breakfast just became the most important meal of the day, for real.

candied bacon

Prep Time: 5 minutes

Cook Time: 50 minutes

Total: 55 minutes

Servings: 6

Cost: $4.33 /serving

Author : Chef John

Ingredients

Instructions

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