-
-
My review
Candied Bacon
Chef John
"This makes a great party snack."
Added to shopping list.
Go to shopping list.
Ingredients
55 m servings 187 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 187 calories; 10.4 g fat; 13.9 g carbohydrates; 9.2 g protein; 27 mg cholesterol; 577 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 85107 Ratings
-
-
-
-
-
Most helpful positive review
4/15/2012
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, ...
Most helpful critical review
4/14/2012
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.
Most helpful
Most positive
Least positive
Newest
4/15/2012
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, ...
5/29/2012
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...
4/14/2012
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.
8/2/2012
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....
3/1/2014
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.
6/26/2013
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!!
2/3/2013
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 o...
8/2/2012
This is great and I like it a lot better if it is done on a smoker with hickory smoke.