Sweet, salty, and crispy with a touch of heat, this Candied Bacon Recipe is easy to make at home with bacon, brown sugar, and spices. Known as Millionaire or Million Dollar bacon, it makes a great party dish, snack, or holiday gift.
Ingredients
Bacon—lean, thick cut preferred.
Brown sugar—or maple syrup
Spices—chili powder and cayenne pepper (optional)
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Easy and quick to make with only four ingredients. This caramelized bacon is an irresistible treat and is quick to make with these easy step-by-step photo instructions.
Great for a "take to the party" dish, snack, or as a gift. Or top a brunch salad or ice cream with bits of this bacon candy. It stores well and can be frozen, and you can adjust the spiciness by decreasing or increasing the cayenne pepper.
👨🍳How to Make Candied Bacon
Preheat oven to 350° convection or 375° conventional. Convection baking is recommended to help dry out moisture and have crisper results.
Mix ½ cup of brown sugar with 1 tablespoon of chili powder and ¼ to ½ teaspoon of cayenne pepper (optional).
Prep a rimmed baking sheet like a sheet pan with aluminum foil to help clean up and a wire rack coated heavily with PAM baking spray. If you don't have a rack. Use a heavy spray of PAM on the foil or pan and coat only the top side of the bacon.
Cut bacon strips in half or thirds. Trim any large chunks of fat.
Dip bacon in the brown sugar mixture and coat well.
Spread in a single layer over the prepared rack, leaving a little space, then give the bacon a light sprinkle of additional sugar and spice.
Bake until bacon appears crispy and done—about 15-20 minutes. It may take longer, so cook until it looks done. But remember, sugar can begin to burn when left in too long.
Remove from the oven and let sit for a few minutes, then carefully pat off any pools of fat on top of the bacon with a paper towel.
Then, transfer it for cooling on another rack. A silicone baking mat, parchment paper, or a plate should do. Do not "drain" on a paper towel due to sticking.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
✔️Tips to get it right every time
- Bake until crispy. This is not the time for wimpy bacon. But that time will vary by the thickness of the bacon and your oven, so times are approximate.
- Use a baking rack if you have one. Please note that a cooling rack may not be an oven-safe baking rack.
- Pat some of the fat off the top of the bacon after removal from the oven. But let it cool for a few minutes before moving to the cooling area. But get it off the rack before it sticks.
- Serve either warm or cold. To warm— 5 minutes in a 350° oven will reheat nicely or a few seconds in the microwave.
🐖Variations and Ingredient Options
Bacon Variations
Use good quality thick-cut bacon. If you use thinner bacon, the cooking time will decrease, and since it is finger food, it will tend to fall apart, may not fully caramelize, and be sticky.
Use smoked bacon for a smoked candied bacon. Or a maple bacon for a maple candied bacon.
Coating Variations
Sugar— Use either dark or light brown sugar. But you may use maple syrup to add more maple flavor to maple candied bacon.
The ratio to substitute is for each cup of brown sugar, use ¾ cup of maple syrup. If you use maple syrup, cook your bacon candy until dark brown to make it less sticky.
Chili powder—substitute smoked paprika for a more smokey taste.
Cayenne pepper—varies according to your taste.
Other Sweet Recipes
Check out other popular sweet recipes, like Old-Fashioned Popcorn Balls, White Chocolate Fudge, Chocolate Peanut Clusters, Easy 5-Minute Fudge, Bacon Wrapped Chicken Bites, and Cinnamon Candied Almonds. This recipe is featured in Holiday Candy Recipe Roundup.
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Storing leftovers
Seal leftovers in an airtight container. Good refrigerated for 2-3 days and can be frozen if on parchment or wax paper.
❓FAQs
Both sides are great if you use a rack coated with cooking spray since you get more coating.
If you do not use a rack, only coat one side.
No, but the results are better if you use a rack. You get to coat both sides of the bacon, and the fat will drain away from the bacon, which is essential.
If you need to cook without a baking rack, use a heavy coat of PAM on the sheet pan and only coat the top side of the bacon strips.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
📖The Recipe Card
Candied Bacon Recipe
Ingredients
- 1 pound bacon - thick sliced
- ½ cup brown sugar - light or dark
- 1 tablespoon chili powder
- ¼ to ½ teaspoon cayenne pepper - optional
Step-by-Step Instructions
- Preheat oven to 350° convection or 375° conventional. Convection baking is recommended to help dry out moisture and have crisper results.
- Mix ½ cup of brown sugar with 1 tablespoon of chili powder and ¼ to ½ teaspoon of cayenne pepper (optional).
- Prep a rimmed baking sheet like a sheet pan with aluminum foil to help clean up and a wire rack coated heavily with PAM baking spray. If you don't have a rack. Use a heavy spray of PAM on the foil or pan and coat only the top side of the bacon.
- Cut bacon strips in half or thirds. Trim any large chunks of fat.
- Dip bacon in the brown sugar mixture and coat well.
- Spread in a single layer over the prepared rack, leaving a little space, then give the bacon a light sprinkle of additional sugar and spice.
- Bake until bacon appears crispy and done—about 15-20 minutes. It may take longer, so cook until it looks done. But remember, sugar can begin to burn when left in too long.
- Remove from the oven and let sit for a few minutes, then carefully pat off any pools of fat on top of the bacon with a paper towel.
- Then, transfer it for cooling on another rack. A silicone baking mat, parchment paper, or a plate should do. Do not "drain" on a paper towel due to sticking.
Recipe Notes
Pro Tips:
- Thicker sliced bacon will work better.
- Variations in bacon and spices are discussed in the recipe post.
- A rack, while not mandatory, will get much better results. If you do not have a rack, only coat the top side of the bacon and use a heavy coat of PAM on the tray.
- Bake until crispy. This is not the time for wimpy bacon. But that time will vary by the thickness of the bacon and your oven, so times are approximate.
- Pat some of the fat off the top of the bacon after removal from the oven. But let it cool for a few minutes before moving to the cooling area. But get it off the rack before it sticks.
- It may be served warm or cold. About 5 minutes in a 350° oven will reheat nicely or a few seconds in the microwave.
- Good refrigerated for 2-3 days and can be frozen if on parchment or wax paper.
- I suggest following the food safety rules. Please do not store at room temperature.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
This spicy candied bacon recipe combines two of my most popular recipes: Bacon Wrapped Chicken Bites and Bacon in the Convection Oven
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Editor Note: Originally published May 24, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
AnnieO says
I use this recipe for my chocolate chip/bacon cookies. So, so good. I add a bit of smoked paprika.
Asraf abid says
Excellent recipe, I think its so crispy.
Charlene says
Yes, you are right - sounds "evil" but I am going to give it a try! Thanks Dr. Dan - once again!
Carolyn Welch says
I look forward to making this recipe for my husband's 50th birthday party. However, can it be made ahead of time and store? Has anyone tried doing that?
DrDan says
Hi Carolyn,
I would only do 2-3 days refrigerated.
Dan
Millyvinilly says
I used this for BLAT (bacon, lettuce, avacado, tomato) sandwiches so yummy! I used red chili powder instead of the other spices and added some honey
DrDan says
Sounds great.
Thanks for the note.
Dan
dusty says
This is heaven on earth!!!!
DrDan says
Thank You
Dan
Kathy M says
Excellent recipe. I cut the recipe in a third otherwise the two of us would have eaten a pound of bacon!
Leslie says
I served with melted dark chocolate for a decadent appetizer. Great recipe!
Leslie says
I also made more of the sugar-spice mix (1/2 of original), cooked bacon for 15 minutes, turned bacon, added the extra sugar mix, and cooked for another 15 minutes to extra crispy but not burned. Leslie