This easy Martha Stewart candied bacon is the perfect sweet and savory treat! Crispy, caramelized, and with a touch of heat, it’s a quick and simple way to upgrade breakfast, salads, or even burgers. Made with just three ingredients, you can use pork, turkey, or a plant-based alternative for a delicious twist. Ready in under 25 minutes!
Ingredients:
- 12 slices bacon (pork, turkey, or plant-based alternative)
- ½ cup brown sugar
- ¼ teaspoon cayenne pepper (adjust to taste)
How To Make Candied Bacon?
- Preheat the oven: Set the oven to 375°F (190°C). Line a baking sheet with aluminum foil and place a wire rack on top. This helps air circulate and prevents the bacon from getting soggy.
- Coat the bacon: Lay the bacon slices on the wire rack. Sprinkle brown sugar and cayenne pepper evenly over each slice.
- Bake the bacon: Place the tray in the oven and bake for about 10-12 minutes until the sugar begins to melt.
- Flip and coat again: Flip the bacon slices over and sprinkle more brown sugar and cayenne on the other side for an even coating.
- Continue baking: Return to the oven and bake for another 10-12 minutes until the bacon is caramelized, crispy, and golden brown.
- Cool and serve: Remove the bacon from the oven and let it cool for a few minutes before serving. It will firm up as it cools.
Recipe Tips:
- Use a Wire Rack: This helps air circulate around the bacon, making it crispy instead of greasy. If you don’t have one, flip the bacon halfway through baking.
- Even Coating: Make sure the brown sugar and cayenne are spread evenly on both sides for the best caramelization. Uneven coating can cause some spots to burn.
- Watch Closely: Sugar can burn quickly! Start checking the bacon at the 10-minute mark to avoid overcooking.
- Let It Cool: The bacon will firm up as it cools, so don’t worry if it looks slightly soft when you take it out.
- For Extra Crunch: After baking, let the bacon sit on the wire rack for a few minutes before transferring it to a plate. This keeps it crispier!
How To Store & Reheat Leftovers?
- Refrigerate: Let the candied bacon cool to room temperature. Then, place it in an airtight container with parchment paper between layers to prevent sticking. Store in the fridge for up to 5 days.
- Freeze: Freezing is not recommended because the sugar coating can become sticky and lose its crisp texture. It’s best to store it in the fridge and enjoy fresh.
- Reheat: Preheat the oven to 350°F (175°C). Place the bacon on a wire rack over a baking sheet and heat for 5-7 minutes until crispy.
Nutrition Facts
Serving Size: 1 slice (18g)
- Calories: 77
- Total Fat: 4.0g
- Saturated Fat: 1.5g
- Cholesterol: 11mg
- Sodium: 115mg
- Potassium: 53mg
- Total Carbohydrate: 6.2g
- Dietary Fiber: 0g
- Sugars: 6.2g
- Protein: 3.9g
Check out More Recipes:
- Martha Stewart Corned Beef And Cabbage
- Martha Stewart Baked Beans
- Martha Stewart Bbq Sauce
- Martha Stewart Buffalo Wings
Martha Stewart Candied Bacon Recipe
Description
This easy Martha Stewart candied bacon is the perfect sweet and savory treat! Crispy, caramelized, and with a touch of heat, it’s a quick and simple way to upgrade breakfast, salads, or even burgers. Made with just three ingredients, you can use pork, turkey, or a plant-based alternative for a delicious twist. Ready in under 25 minutes!
Ingredients
Instructions
- Preheat the oven: Set the oven to 375°F (190°C). Line a baking sheet with aluminum foil and place a wire rack on top. This helps air circulate and prevents the bacon from getting soggy.
- Coat the bacon: Lay the bacon slices on the wire rack. Sprinkle brown sugar and cayenne pepper evenly over each slice.
- Bake the bacon: Place the tray in the oven and bake for about 10-12 minutes until the sugar begins to melt.
- Flip and coat again: Flip the bacon slices over and sprinkle more brown sugar and cayenne on the other side for an even coating.
- Continue baking: Return to the oven and bake for another 10-12 minutes until the bacon is caramelized, crispy, and golden brown.
- Cool and serve: Remove the bacon from the oven and let it cool for a few minutes before serving. It will firm up as it cools.
Notes
- Use a Wire Rack: This helps air circulate around the bacon, making it crispy instead of greasy. If you don’t have one, flip the bacon halfway through baking.
- Even Coating: Make sure the brown sugar and cayenne are spread evenly on both sides for the best caramelization. Uneven coating can cause some spots to burn.
- Watch Closely: Sugar can burn quickly! Start checking the bacon at the 10-minute mark to avoid overcooking.
- Let It Cool: The bacon will firm up as it cools, so don’t worry if it looks slightly soft when you take it out.
- For Extra Crunch: After baking, let the bacon sit on the wire rack for a few minutes before transferring it to a plate. This keeps it crispier!
Martha Stewart Candied Bacon Recipe