Time to get your evil on. This easy spicy candied bacon great finger food just made for “bring a dish” holiday party. Take copies of the recipe with you.
Editor Note: Originally published May 24, 2015. Last updated January 26, 2018. This is an evil little recipe that I could make myself sick on gorging. There is absolutely nothing healthy about it, and I hang my doctor head thinking about it. So it is time to “get your evil on”. Enjoy the update for your party pleasure. The recipe is unchanged but the photos re-edited and text expanded.
One of my most popular posts has been Sweet and Spicy Chicken Bacon Wraps. I wanted to change it up a little… who needs that chicken anyways. Just bacon, sugar, and spice should do. So I combined the bacon wrap recipe with my How to Cook Bacon in the Oven post.
What did you expect with bacon? You will be the hit of the party.
Recipe Notes on Spicy Candied Bacon:
I checked around before doing this recipe. There was Emeril’s Cayenne-Candied Bacon on Food Network. From that, I switched out the cumin which I like for chicken for cayenne pepper to spice it up a bit.
Many of the recipes only coating one side of the bacon. And many recipes didn’t use racks for drainage. I tried it both ways and a rack although not mandatory is a good idea. And if you don’t use the rack, the one-sided coating is a good idea.
Now we are the subject of the rack. You need oven safe racks. You will use them over and over. I have some linked in my shop, but any many stores handle them. Just be sure they are oven safe and not just cooling racks.
With the bacon here, you get it up and out of the drained fat. You don’t have to do that with plain bacon, but with the sugar coating, you want to elevate it.
I used a thick sliced good quality bacon. If you use thinner bacon, the cooking time will decrease some. Also, ovens vary so keep an eye on it the first time you do it.
Lastly, the bacon will puddle some fat on it during cooking. Let it cool a few minutes then pat it off.
Pictures are for a triple batch with three pounds of bacon that yielded 66 pieces.
Preheat oven to 350 convection or 375 conventional.
Mix 1/2 cup light brown sugar with one tablespoon chili powder and 1/2 teaspoon cayenne pepper.
Prep baking tray with aluminum foil to help clean up and a rack. Spray heavy with PAM.
Cut bacon strips in half and trim any large chunks of fat.
Dip bacon in the brown sugar mixture and coat well.
Spread over the prepared rack leaving a little space then give the bacon a light dusting of additional sugar and spice.
Bake until bacon appears done which is dark along the edges. About 20 minutes for me but start checking at 15 minutes. The sugar can begin to burn when left in too long.
Remove from oven and let sit for a few minutes and pat off any pools of fat on top the paper towel carefully.
Then transfer for cooling. Another rack, a baking mat, parchment paper or just a plate should do. Do not “drain” on a paper towel due to sticking.
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January 26, 2018