These thick cut candied bacon strips are the epitome of carnival food! A sweet and savory treat that satisfies the most indulgent cravings. Perfectly crackly with a sugary soft exterior; make these strips and let your taste buds dance.
Why this recipe rocks
I have been delaying, revising, and fine tuning this recipe for months because it means so much to me! I’ve always grown up eating bacon for breakfast. The popping sounds, the smoky smell, the crispy edges giving into the cooked chewy fat. Then you give it some carnival treatment and its over the top.
Yes, this bacon is unapologetically indulgent but it is something everyone should try once because it is so uniquely wonderful just like life. If there aren’t any carnivals near you let this recipe be take you there.
My ingredients:
The bacon I use for this recipe is H‑E‑B Pitmaster Thick-Cut Bacon.
Detailed Directions:
- Preheat the oven for 400°F (204°C). Line a sheet tray with parchment paper large enough to fit five strips of bacon. It is fine if they are slightly touching when raw because they’ll shrink.
- Put all the ingredients except the white sugar in a bowl. Toss all ingredients together trying not to stretch the bacon. Once combined, lay the strips flat on the parchment paper. I choose not to lay the bacon on a wire rack for less clean up and this recipe doesn’t require it.
- Put the tray of bacon in the middle of the oven facing straight for 25-30 minutes at 400 degrees. For my oven, I pull mine out at 28 minutes. Let cool for 10 minutes. The bacon can be served at this point but sugar coating at the end prevents the strips from sticking as well as gives it a great tooth feel when you bite into it.
- Line another tray with parchment paper and fill it with the half cup of white sugar. Lay each strip in the white sugar and toss until evenly coated, one at a time.
The ideal experience will be a soft entry bite into a crackly, savory and sweet crunchy middle with a salty bacon finish.
Storage: In an air tight container consume the candied bacon within 4 months stored in the freezer or 3 days stored in the fridge.
Reheating: To warm up the bacon bake in the oven at 350° for 5 minutes.
Useful Links:
I use parchment paper in a ton of my recipes. This one is safe under 425° with forestry practices https://amzn.to/4imJRzJ
These are some quality aluminum sheet pans for baking https://amzn.to/441OFHx
Especially when handling hot items like sugar I never use plastic tongs, I recommend stainless steel. https://amzn.to/3Y7ZMLh
Recipe:
Thick cut candied bacon
Recipe by
Servings
2 servings
5 strips
Prep time
5 min
Cooking time
25-30 min
Cost
~$12
These thick cut candied bacon strips are the epitome of carnival food. A sweet and savory treat that satisfies the most indulgent cravings. Perfectly crackly with a sugary soft exterior; make these strips and let your taste buds dance.
Ingredients
- 5 thick cut bacon strips
- ¼ cup brown sugar
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ white sugar (to coat)
Directions
- Prepare the oven: Preheat the oven for 400° and line a pan with parchment paper.
- Season the bacon: Toss the brown sugar, black pepper, and paprika with the bacon in a bowl. Transfer to the parchment paper lined pan.
- Bake: Bake in the oven at 400° for 25-30 minutes or until desired crispiness. Let cool for 10 minutes.
- Optional Sugar coating: Toss each slice in half a cup of white sugar. Enjoy!
Notes/Tips:
For my oven, I pull the bacon out at 28 minutes from the middle rack. If the strips are tossed in the white sugar without cooling, the sugar will melt instead of coat the bacon. Personally, I’m adding extra pepper but I don’t recommend it to the public I’m just a pepper fiend. Freshly cracked pepper would be great here. Also, you can reserve the bacon drippings from the pan it is delicious.
Let Conrad Cook 
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