Candied bacon is the ideal sweet-and-salty snack and a flavorful addition to sandwiches. You can make classic candied bacon with dark brown sugar, or vary the recipe to create maple candied bacon, bourbon candied bacon, or spicy candied bacon with sriracha.
This versatile candied bacon recipe works in the oven or the air fryer. It’s always a crowd-pleaser—no wonder it’s earned nicknames like “million dollar bacon.”
I’ve been making candied bacon for years. It delivers a perfect balance of caramelized sweetness and salty richness, and it elevates everything from grilled cheese sandwiches to morning waffles. One of the best parts of this recipe is how simple it is to adapt: a few extra ingredients turn the basic brown sugar coating into bold new flavors.
Below you’ll find clear directions for how to make candied bacon four ways—traditional, maple, spicy, and bourbon. The base is always thick-cut bacon and dark brown sugar; optional additions like maple syrup, sriracha, or bourbon create distinct profiles. The instructions include oven and air fryer methods, serving suggestions, storage tips, and reheating methods so you can enjoy crisp, candied bacon every time.
How to make it
Prepare the bacon and flavorings: use thick-cut bacon for best texture. Separate the strips and add them to a large plastic zipper bag or a mixing bowl so they don’t stick together.
- Traditional candied bacon: 1/2 cup dark brown sugar.
- Maple candied bacon: 1/2 cup dark brown sugar + 1/4 cup maple syrup.
- Spicy candied bacon: 1/2 cup dark brown sugar + 1/4 cup sriracha.
- Bourbon candied bacon: 1/2 cup dark brown sugar + 1/4 cup maple syrup + 1/4 cup bourbon.
Toss the bacon: combine the bacon with the brown sugar and any wet ingredients until each strip is well coated. For wet additions (maple syrup, bourbon, or sriracha), toss the bacon with the wet ingredient first, then press or sprinkle the brown sugar so it adheres evenly.
Cook the bacon in the oven or air fryer:
- Oven method: preheat to 400°F. Arrange the coated bacon in a single layer on an oven-safe wire rack set over a rimmed, foil-lined baking sheet. The rack lets the fat drip away and promotes even caramelization. Bake for about 20 minutes, then check texture—bake an additional 4–5 minutes if you prefer it firmer or more caramelized.
- Air fryer method: arrange bacon in a single layer in the basket (you may need to cook in batches). Air fry at 400°F for about 14 minutes, flipping halfway through. For easier cleanup you can line the basket, but note that lining may keep grease from draining and will produce slightly greasier bacon.
Finish and rest: remove the bacon when it reaches your desired caramelization and texture. Let it rest 8–10 minutes; the sugar coating will set as it cools, creating a glossy, crisp finish.
Recipe tips
- Choose thick-cut bacon: thicker slices handle the cooking time better and develop a nice caramel crust without burning.
- Apply wet ingredients first: for maple, bourbon, or sriracha versions, coat with the wet ingredient before adding brown sugar so the sugar sticks evenly.
- Use dark brown sugar: the molasses in dark brown sugar helps create a deeper caramel flavor and a better crust than white sugar.
- Monitor closely: sugar caramelizes quickly toward the end of the cook time—watch for deep golden color rather than blackening.
What to eat with it
Candied bacon shines on its own as a snack or appetizer, but it also pairs beautifully with brunch staples. Serve it alongside egg muffins, a tater tot breakfast casserole, a bagel bar, pancakes, waffles, or muffins. You can also add candied bacon to BLTs, grilled cheese sandwiches, maple bacon ice cream, or savory vegetable dishes for contrast and crunch.
More bacon recipes
If you enjoy candied bacon, try other bacon-forward recipes such as Maple Bacon Brussels Sprouts, Grilled Bacon-Wrapped Shrimp, Bacon-Wrapped Meatloaf, or Bacon Jam. These recipes highlight the versatility of bacon as both a main and a flavor enhancer.
Candied Bacon
Candied bacon is an irresistible sweet-and-salty treat. Make it the classic way with dark brown sugar, or choose maple, spicy, or bourbon variations for different flavor profiles. Works in the oven or air fryer.
Servings: 12 slices
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Author: Whitney Bond
Ingredients
Traditional
- 1 pound thick-cut bacon
- 1/2 cup dark brown sugar
Maple
- 1 pound thick-cut bacon
- 1/4 cup maple syrup
- 1/2 cup dark brown sugar
Spicy
- 1 pound thick-cut bacon
- 1/4 cup sriracha
- 1/2 cup dark brown sugar
Bourbon
- 1 pound thick-cut bacon
- 1/4 cup maple syrup
- 1/4 cup bourbon
- 1/2 cup dark brown sugar
Instructions
- Preheat the oven to 400°F (or preheat your air fryer to 400°F if using that method).
- Add 1 pound of thick-cut bacon to a large zipper bag or mixing bowl, separating strips so they do not stick together.
- Add the chosen flavor ingredients for traditional, maple, spicy, or bourbon candied bacon.
- Toss or shake the bacon with the brown sugar and any wet ingredients until each strip is well coated.
- Oven method: arrange bacon in a single layer on a wire rack set over a foil-lined rimmed baking sheet. Bake 20–24 minutes until caramelized. Air fryer method: arrange bacon in a single layer and cook 14 minutes at 400°F, flipping halfway through; cook in batches if needed.
- Remove from the oven or air fryer and let the bacon rest 8–10 minutes so the sugar coating sets before serving.
Notes
- Air fryer option: cook at 400°F for about 14 minutes, flipping halfway through.
- Storage: candied bacon is perishable—refrigerate within 2 hours. Store in an airtight container in the refrigerator for up to 1 week.
- Keeping crispy: to hold cooked bacon crisp for up to 2 hours, place it on a baking sheet in a 200°F oven with the door propped open slightly.
- Reheating: microwave for 30–60 seconds, re-crisp under a broiler for 1–2 minutes, or reheat in the air fryer at 400°F for 3–4 minutes.
- Yield: one pound of bacon yields about 12 slices; scale the recipe as needed.
Nutrition Facts
Approximate values for the traditional brown sugar version (per slice):
- Calories: 192 kcal
- Carbohydrates: 9 g
- Protein: 5 g
- Fat: 15 g (Saturated fat: 5 g)
- Sodium: 253 mg
- Sugar: 9 g