Bacon can be improved with one simple ingredient that you already have in the cupboard. Simply Recipes shared how to make candied bacon, saying: “It truly is delicious and all the other superlative adjectives that people put in front of it! And it only has two ingredients. Yay!”
What is candied bacon?
Candied bacon is a sweet and savoury treat made by coating bacon slices in brown sugar and maple syrup, before baking until crisp and caramelised. The dish is believed to have originated in the southern states of the US.
Start by using streaky bacon, not the back bacon we normally prefer in the UK. Back bacon would take too long to crisp up in the oven, though it can be used if you prefer chewy bacon.
How to prepare it
Lay out the bacon on a wire rack over an oven tray, which elevates the bacon so air can circulate. Sprinkle them with about one teaspoon of sugar per bacon strip.
For sugar, light brown is recommended. Plain granulated sugar doesn’t caramelise as well, and dark brown sugar has too much molasses. Any sugar substitutes will not work, but things like maple syrup can be added to the sugar for flavour.
Cooking and serving tips
Pop the tray into an oven preheated to 190C and bake for 20 to 25 minutes, rotating the tray halfway through for even cooking. The treat is done once the sugar is melted and the bacon is a deep brown.
Allow it to cool on the rack for a few minutes so the bacon can crisp up and the sugar can harden. Eating too soon will leave you with a very burnt mouth, courtesy of the molten sugar.
Candied bacon can be kept in the fridge for a few days and reheats well in a pan over low heat. It can be used as a treat alongside cocktails or crumbled over salad.
You can also spice up your candied bacon by adding other ingredients. Simply Recipes recommends honey, sriracha, black pepper, and dried herbs.
