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Oven baked candied bacon, sometimes called “millionaire’s bacon,” is the ultimate sweet-and-savory snack. Thick-cut bacon is baked in the oven with a coating of brown sugar (and a hint of spice if you like) until it turns irresistibly crisp, sticky, and caramelized. Serve it at brunch, crumble it over salads, or use it to take your BLT to the next level!
Serve this candied bacon on a New York club sandwich or as an extra topping on this crispy buttermilk chicken sandwich!
Quick Look: Oven Baked Candied Bacon Recipe
- ⏲️ Prep Time: 5 minutes
- ⏲️ Cook Time: 20 minutes
- ⏲️ Total Time: 25 minutes
- 👨👩👧👦 Servings: 4 people (2 slices per person)
- 🌽 Cuisine & Heritage: American
- 🍽️Calories: 353 calories per serving (more nutritional info in recipe card)
- 🥦Dietary Info: Gluten Free & Dairy Free
- 🟢 Difficulty: Easy
- 🔥 Cooking Method: Oven Baked
- 🌶️ Flavor Profile: sweet, savory, and caramelized with a hint of spice.
- 🔑Top Tip: For extra caramelization, flip the bacon halfway through baking and sprinkle a little more sugar on the second side.
- 🍷 Drink Pairings: Enjoy with a tall glass of sweet tea, your favorite cocktail (like a simple margarita), or a beer such as a lager or IPA.
- ❄️ Storage: Keep leftover candied bacon in an airtight container, with layers separated with parchment paper, and refrigerate for 1-2 weeks.
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Why You’ll Love This Recipe
- Only 3 Ingredients Needed: All you need is thick-cut bacon, brown sugar, and black pepper. Add a little cayenne or red pepper flakes for heat if you want!
- Ready in 25 Minutes: With only 5 minutes of prep, it won’t take long to slide this into the oven. The only hard part is waiting 20 minutes for it to cook!
- Easy, Crowd-Pleasing Appetizer: This oven-baked candied bacon couldn’t be easier to prepare; simply assemble, bake, and enjoy! It’s sure to be a hit at any event or party.
Table of Contents
Ingredients
Wondering what ingredients you’ll need for this easy oven baked candied bacon? Fortunately, you only need 3 ingredients (with one optional addition if you prefer things spicy). Let me tell you about it!
- Thick-Cut Bacon: Using thick-cut bacon will keep it from burning as quickly as it bakes and leads to more crunch and a good texture.
- Brown Sugar: Use either light or dark brown sugar for a rich, caramelized flavor. If you don’t have any brown sugar on hand, stir some molasses into granulated sugar.
- Black Pepper: A touch of freshly ground black pepper cuts the sweetness from the topping and gives it a little more flavor.
- Cayenne or Red Pepper Flakes: This ingredient is optional, but adds a delightful hint of spice, which complements the candied topping wonderfully.
See recipe card for full information on ingredients and quantities.
Variations
- Extra Caramelized: Flip the bacon halfway through baking and sprinkle a little more sugar on the second side.
- Maple Twist: Swap half the brown sugar for 2 tablespoons maple syrup.
- Use as a garnish for my salted caramel burnt custard if you’re looking for something delicious and unusual!
How to Make Oven Baked Candied Bacon
Scroll down for the full printable recipe or stick around for the step-by-step breakdown with photos to walk you through every delicious detail.
1
Prep & Arrange Bacon
Set oven to 375°F (190°C). Line a baking sheet with foil and place a wire rack on top. Arrange bacon in a single layer on the rack.
2
Season
Sprinkle evenly with brown sugar and black pepper (and cayenne if using).
3
Bake until Candied
Bake for 18–22 minutes, until the sugar is melted and the bacon is deep golden brown. Turn halfway through for more even cooking if you prefer.
4
Serve & Enjoy
Let bacon rest on the rack for 2-3 minutes; it will crisp up as it sets. Enjoy warm or at room temperature! Serve with home fries and toad-in-the-holes for a tasty breakfast, or with veggies and roasted garlic dip for an appetizer.
Recipe FAQs
It’s best to bake candied bacon around 375°F (190°C), which ensures quick cooking and good browning without burning the bacon. Cooking it at too high of a heat will make the sugary topping burn easily.
Bake the candied bacon at 375°F (190°C), as temperatures higher than than can easily burn the bacon during the cooking time. Also, ensure the bacon is on a wire rack while it cooks for even airflow and to keep the bottom from sticking to the pan and/or burning.
I prefer to cook candied bacon on a wire rack, which allows excess topping and grease to drip off onto the pan below. However, lining the pan with aluminum foil makes for easy cleanup.
If you don’t have a wire rack and want to cook the bacon directly on the pan, I recommend putting a piece of parchment on top of the foil for the easiest removal; sometimes, the sugar topping can stick to the foil.
Serving Suggestions
Serving this candied bacon as a party appetizer? Round out the spread with other favorites, like this pineapple cheese ball, deviled eggs with pimento cheese, or these King’s Hawaiian ham and cheese sliders.
If you want to enjoy candied bacon at breakfast (because why not?) then don’t miss out on these breakfast favorites: avocado toast with jammy egg, skillet baked eggs, or this smoky breakfast pizza with sunny egg.
Expert Tips
- If you don’t have a wire rack on hand, place a sheet of parchment over the foil to reduce sticking.
- Store cooled candied bacon in an airtight container in the fridge for up to 1 week, separating the layers with parchment paper. Rewarm in the oven for 3-5 minutes.
Other Bacon Recipes You’ll Love
Appetizers
A Bacon Scallion Cheese Wreath
Breakfast & Brunch
Spinach Quiche Recipe with Bacon and Bleu Cheese
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Oven-Baked Candied Bacon
Ingredients
- 8 slices thick-cut bacon
- ¼ cup light or dark brown sugar, packed
- ¼ teaspoon black pepper
- 1 pinch cayenne pepper, or red pepper flakes (optional)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with foil and place a wire rack on top.
- Arrange bacon in a single layer on the rack. Sprinkle evenly with brown sugar, black pepper, and cayenne if using.8 slices thick-cut bacon, ¼ cup light or dark brown sugar, ¼ teaspoon black pepper, 1 pinch cayenne pepper
- Bake for 18 to 22 minutes, or until the sugar has melted and the bacon turns a rich golden brown. Flip the slices midway through if you’d like them to cook more evenly.
- Let the bacon rest on the rack for 2 to 3 minutes so it can firm up and become crisp. Serve warm or once it has cooled to room temperature.
Notes
- If you don’t have a wire rack on hand, place a sheet of parchment over the foil to reduce sticking.
- Store cooled candied bacon in an airtight container in the fridge for up to 1 week, separating the layers with parchment paper. Rewarm in the oven for 3-5 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
