Candied bacon bits are small pieces of bacon coated in a crisp, sweet glaze with a hint of pepper. Baking them on a rack lets the fat drip away while the sugar caramelizes, making a crunchy topping for salads, desserts, and more.
Ingredients
- 8 ounces (about 8 slices) thick-cut bacon
- 2 tablespoons packed light brown sugar
- 1 tablespoon pure maple syrup
- 1/8 teaspoon freshly ground black pepper
- Pinch of cayenne pepper, optional
Instructions
- Heat the oven. Preheat it to 350°F (175°C). Line a rimmed baking sheet with foil for easier cleanup, then set a wire rack on the sheet. Lightly coat the rack with nonstick spray, or brush it with a little neutral oil. Use a rack designed for oven use.
- Cut the bacon. Cut the slices crosswise into pieces about 1/2 inch wide. Pieces shrink as they cook, so avoid cutting them too small; pieces around 1/2 inch across are easier to glaze and less likely to burn.
- Make the glaze. Stir the brown sugar, maple syrup, black pepper, and cayenne, if using, in a medium bowl until combined. Add the bacon pieces and toss to coat. Separate pieces that stick together so the glaze reaches as much of the bacon as possible.
- Arrange on the rack. Spread the bacon in a single layer, leaving a little space between pieces. If the bowl has a small amount of glaze left, drizzle it over the pieces. Don’t pour excess liquid onto the baking sheet, where it can scorch.
- Bake until browned. Bake for 20 to 30 minutes, checking at 18 minutes and then every few minutes. Cooking time depends on the bacon’s thickness and your oven. Turn the pieces once with tongs or a fork after about 12 to 15 minutes. They are ready when the bacon is cooked through, browned, and glossy; the sugar should look caramelized but not blackened.
- Cool and crisp. Transfer the pieces to a parchment-lined plate or a clean rack using a fork or tongs. Keep them separate as they cool. They will be soft and hot straight from the oven, then firm up as the glaze sets over about 10 to 15 minutes. Don’t taste them until they have cooled enough to handle; hot sugar can cause serious burns.
Tips
- Choose thick-cut bacon. It holds its shape better than very thin bacon and gives you distinct, meaty bits. If using regular-cut bacon, start checking several minutes earlier because it can cook faster.
- Watch closely near the end. Brown sugar can go from caramelized to burnt quickly. If your oven has hot spots, rotate the pan once during baking and check the pieces frequently after the first 18 minutes.
- Expect some sticking. Let the pieces cool until the coating sets before moving them into a storage container. If pieces fuse together, gently separate them once cool rather than trying to pull them apart while the sugar is hot.
- Keep the rack clean. The foil catches most drips, but hot rendered fat can still splatter. Let the pan cool before handling it, and discard the cooled fat safely rather than pouring it down the drain.
Serving Suggestions
Use the cooled bits as a finishing touch where you want crisp texture and a sweet-salty contrast. Sprinkle them over a green salad with apples, pears, or roasted squash; scatter them across baked potatoes, deviled eggs, or creamy soups; or add a small handful to a cheese board. They also work on vanilla ice cream, brownies, or maple cupcakes, especially with a pinch of flaky salt.
For the best crunch, add the bacon just before serving. Moist foods can soften the sugar coating if the bits sit on them for a long time. For salads, serve the pieces separately or toss them in right before the meal.
Variations
For a more peppery batch, increase the black pepper to 1/4 teaspoon. Add a little smoked paprika for a smoky note, or use a pinch of cayenne for gentle heat. Keep added spices modest so they do not mask the bacon and caramel flavor.
You can replace the maple syrup with honey, though it may brown a little differently and has a more floral sweetness. For a less sweet coating, reduce the brown sugar to 1 tablespoon; the pieces will be less candy-like and may not form as thick a glaze. Avoid adding extra liquid, which can make the coating runny and extend baking time.
Storage and Reheating
Cool the bacon bits completely, then store them in an airtight container in the refrigerator for up to 4 days. Refrigeration is the safer choice for cooked bacon, even though the sugar coating may soften slightly. Don’t leave them at room temperature for more than 2 hours, or more than 1 hour if the room or outdoor temperature is above 90°F (32°C).
To refresh the texture, spread the refrigerated pieces on a parchment-lined baking sheet and warm them in a 300°F (150°C) oven for about 5 to 8 minutes. Watch closely so the glaze does not burn, then let them cool briefly before serving. A microwave will warm them, but often leaves the coating softer rather than crisp. Freezing is possible for up to 1 month in a well-sealed container, though the pieces may lose some crunch when thawed; thaw in the refrigerator and re-crisp in the oven.
Frequently Asked Questions
Can I make candied bacon bits without a wire rack?
Yes. Arrange the pieces on a foil-lined rimmed baking sheet, leaving space between them. Turn them once and carefully drain excess rendered fat if the pan becomes very greasy. A rack gives more even browning, but the bacon can still cook without one.
How do I know when the pieces are done?
Look for browned, cooked-through bacon and a set, glossy coating. The pieces will crisp further as they cool, so don’t wait for them to feel completely hard in the oven. If the sugar starts turning very dark or smoking, take the pan out promptly.
Can I prepare them ahead?
Yes. Bake and cool them up to 4 days ahead, then refrigerate in an airtight container. Re-crisp them briefly in a low oven before serving, and allow them to cool again so the coating firms.
Why did my bacon bits turn sticky?
They may not have cooled fully, or moisture from a covered container or topping may have softened the sugar. Cool the pieces completely before storing, keep the container sealed in the refrigerator, and add them to moist dishes only at serving time.
Can I use turkey bacon?
You can, but the result will be different: turkey bacon is leaner and may not become as crisp or rich. Check it early, since it can dry out, and follow the package’s cooking guidance. The glaze may need less time to brown than it does with pork bacon.