Wednesday, October 13, 2010

Candied Bacon

Yes, its the new trend. Candied bacon, chocolate bacon, deep fried bacon, bacon bacon bacon! If there's anything better than bacon its more bacon. Right? It is just one of those foods that's hard to beat.

This is actually very easy and has very little mess.  Cooking bacon in the oven gives you a much "prettier" product and doesn't leave you with a splattered mess on your stove top.


1 lb of thick cut bacon
1 1/2 cups light brown sugar
2 teaspoons fresh chopped rosemary (optional)
1 tablespoon chopped pecans (optional)


Preheat oven to 350 degrees.

Line a sheet pan/jelly roll pan with foil and place a baking/cooling rack in the pan. Lay the bacon strips out on the rack and put as much as you like but don't overlap them. Sprinkle with half the brown sugar being sure to cover most of the bacon strip but don't pile it on. If using, sprinkle the rosemary and/or half of the pecans on the bacon at this point.

Bake until the bacon is about half done. Pull the pan from the oven, flip the bacon And sprinkle on more brown sugar and the rest of the pecans if using. Put it back in the oven and cook until the bacon is done. Pull it from the oven, remove it from the rack and let it cool on wax paper, parchment paper or a plate but do not stack it yet.. It will be sticky when it first comes out but that should change to a hard candy shell after it cools. 


  1. My co-workers are going to looove you! I can't wait to top off my next dessert with this!

  2. I have seen cookie recipes with candied bacon. I bet they are really good. have not tried them yet. If you put it on a dessert I would omit the rosemary. I can imagine Butter Pecan Ice Cream with crumbled candied bacon on top. mmmm