Hamdi Saidani Pioneer Woman Candied Bacon is the snack that vanishes before it even hits the table. Thick-cut strips get pressed into a sweet-and-spicy brown sugar coating with cayenne and black pepper, then bake low and slow until every piece is crispy and caramelized, all done in about an hour.
The real genius is skipping the wire rack. Everything goes right on a foil-lined baking sheet, so cleanup takes about ten seconds.
What Bacon Works Best
Thick-cut bacon is the only way to go for this candied bacon recipe. The extra fat renders slowly while the brown sugar melts and caramelizes, and the meatier strips hold up without getting brittle or burnt.
Skip anything with a heavy smoke flavor. The cayenne and black pepper already bring plenty of heat, and a super smoky bacon will fight with the spice instead of balancing it.
Candied Bacon Ingredients
- 2/3 cup light brown sugar
- 1 tablespoon coarsely ground black pepper
- 3/4 teaspoon cayenne
- 1 pound thick-cut bacon
How To Make Pioneer Woman Candied Bacon
- Prep the Pan: Preheat the oven to 350°F. Line a large baking sheet with foil so cleanup is as easy as tossing the foil when you’re done.
- Mix the Coating: In a shallow bowl, stir together the brown sugar, black pepper, and cayenne until everything is evenly combined. This is your sweet-and-spicy base.
- Coat the Bacon: Working with one slice at a time, press both sides of each bacon strip firmly into the brown sugar mixture. Arrange them in a single layer on the prepared baking sheet.
- Bake: Bake for 25 to 30 minutes, giving the pan a half turn halfway through cooking. The bacon should be fully rendered and browned on the edges when it’s ready.
- Cool Completely: Transfer the bacon to a wire rack and let it cool for about 20 minutes. The strips will crisp up as they cool, so don’t rush this part or you’ll miss that perfect snap.
Why Brown Sugar Works Better Than White
Brown sugar is what gives candy bacon its deep, caramelized glaze. The molasses adds moisture during the long bake, helping the coating melt into a sticky, crackling shell instead of just sitting on top.
Regular granulated sugar dries out too fast in the oven. It won’t create that same rich, smoky sweetness that balances the salt and the kick from the cayenne.
How To Serve Candied Bacon
These strips are incredible on their own, but they make everything around them better too. Set them out at brunch next to scrambled eggs and pancakes, or stick one in a Bloody Mary for a garnish nobody will forget.
You can also chop a few strips and toss them into salads, onto baked potatoes, or into a BLT that’ll ruin regular bacon sandwiches for you forever.
How To Store
Store leftover candied bacon in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the fridge for up to a week. You can freeze it for up to 2 months, just reheat on a baking sheet at 350°F for a few minutes to get that crispiness back.
Try More Recipes
Pioneer Woman Candied Bacon
Description
Pioneer Woman Candied Bacon is the snack that vanishes before it even hits the table. Thick-cut strips get pressed into a sweet-and-spicy brown sugar coating with cayenne and black pepper, then bake low and slow until every piece is crispy and caramelized, all done in about an hour.
The real genius is skipping the wire rack. Everything goes right on a foil-lined baking sheet, so cleanup takes about ten seconds.
Ingredients
Instructions
- Prep the Pan: Preheat the oven to 350°F. Line a large baking sheet with foil so cleanup is as easy as tossing the foil when you’re done.
- Mix the Coating: In a shallow bowl, stir together the brown sugar, black pepper, and cayenne until everything is evenly combined. This is your sweet-and-spicy base.
- Coat the Bacon: Working with one slice at a time, press both sides of each bacon strip firmly into the brown sugar mixture. Arrange them in a single layer on the prepared baking sheet.
- Bake: Bake for 25 to 30 minutes, giving the pan a half turn halfway through cooking. The bacon should be fully rendered and browned on the edges when it’s ready.
- Cool Completely: Transfer the bacon to a wire rack and let it cool for about 20 minutes. The strips will crisp up as they cool, so don’t rush this part or you’ll miss that perfect snap.
