Cultural and Historical Context
Candied bacon’s roots can be traced to Southern kitchens where cooks have long paired pork with sweeteners like brown sugar and molasses This modern version pops up at trendy brunch spots yet it keeps the spirit of homey comfort and celebration alive in every bite
Pro Tips
Spread the glaze right before baking to keep it from dissolving off the bacon too early
Letting the bacon rest on a rack after baking gives the crispiest finish and avoids sogginess
For extra crunch sprinkle a pinch of flaky sea salt on top just as the bacon finishes cooling
Recipe FAQs
→ How do I prevent the sugar from burning during baking?
Bake at 350°F and keep a close eye on the bacon, especially during the last 10 minutes, to prevent burning.
→ Why use a wire rack for cooling?
Cooling on a wire rack allows excess fat to drain and helps the bacon stay crisp and sticky rather than greasy.
→ Can I adjust the spice level?
Yes, use less cayenne and red pepper flakes for milder heat, or add more for extra spiciness.
→ Is it necessary to coat both sides of the bacon?
No, as the glaze melts, it naturally coats both sides during baking, so coating just the top is sufficient.
→ What’s the best way to serve this smoky-sweet bacon?
It shines at brunch, pairs well with eggs, or stands alone as a flavorful snack or party appetizer.
→ How long does candied bacon stay fresh?
Store in an airtight container at room temperature for up to two days or refrigerate for up to four days.
