Brown Sugar Candied Bacon (Oven-Baked Millionaire’s Bacon)

Why you’ll love it

• Sweet, salty and crunchy: a glossy brown sugar and maple glaze with a peppery kick.
• No splatter: it bakes hands-off on a sheet pan, perfect for feeding a crowd.
• Only 5 ingredients: bacon, brown sugar, maple syrup, black pepper and cayenne.

Quick facts

Ingredients

For the bacon

• 1 lb (450 g) thick-cut bacon (about 12 slices)
• Nonstick cooking spray, for the rack

For the candied glaze

• 1/2 cup (100 g) packed light brown sugar
• 1/2 tsp coarsely ground black pepper
• 1/8 to 1/4 tsp cayenne pepper (optional, to taste)
• 2 tbsp (30 ml) pure maple syrup

Step-by-step method

1. Heat the oven and set up the pan. Position a rack in the center of the oven and heat it to 375°F (190°C). Line a large rimmed baking sheet with heavy-duty aluminum foil, set an oven-safe wire rack on top and coat the rack with cooking spray.

2. Mix the sugar coating. In a small bowl, stir together the brown sugar, black pepper and cayenne, breaking up any lumps with a fork.

3. Arrange the bacon. Lay the bacon slices on the rack in a single layer, close together but not overlapping.

4. Start baking. Bake 10 minutes, until the bacon begins to shrink and some of the fat has rendered into the pan.

5. Glaze the bacon. Carefully pull out the pan. Lightly brush the top of each slice with maple syrup, then sprinkle the brown sugar mixture evenly over the slices and press it on gently with the back of a spoon.

6. Finish baking. Return the pan to the oven and bake 15 to 20 minutes more, until the sugar is melted, bubbling and deep amber and the edges of the bacon look crisp. Check often during the last 5 minutes, because sugar can go from caramelized to burnt quickly.

7. Cool and crisp. Let the bacon cool on the rack for 10 minutes; the glaze hardens and the bacon gets crunchy as it cools. Loosen the slices with tongs while they are still warm so they do not stick to the rack.

8. Serve. Arrange the bacon on a platter in a single layer or standing up in a glass. Serve warm or at room temperature.

How to know it is done

The candied bacon is ready when the glaze has melted into a shiny, dark amber coating that bubbles all over, the fat looks rendered and translucent rather than white and soft, and the edges are browned and crisp. It will still bend a little when hot, but should snap or feel firm after 10 minutes of cooling. If it stays chewy once cool, return it to the oven for 3 to 5 minutes. If any sugar on the foil turns black and smokes, remove the pan right away.

Tips for the best result

• Use thick-cut bacon; thin slices burn before the sugar caramelizes.
• The rack lets the fat drip away so the bacon crisps on both sides instead of frying in grease.
• Line the pan with foil: melted sugar and bacon fat are hard to clean off a bare sheet pan.
• Do not stack the slices while warm, or they will glue together as the glaze sets.
• Every oven is different; start checking at 12 minutes after adding the glaze.

Variations and substitutions

• Maple bourbon: stir 1 tbsp bourbon into the maple syrup before brushing.
• Extra spicy: increase the cayenne to 1/2 tsp or add 1/2 tsp chipotle chili powder to the sugar.
• Pecan crunch: sprinkle 1/3 cup very finely chopped pecans over the sugar before the last bake.
• Turkey bacon: use thick turkey bacon, skip the first 10-minute bake and glaze it right away; bake 12 to 15 minutes total.
• Brown sugar only: skip the maple syrup and use 2/3 cup (135 g) brown sugar for a drier, crunchier coating.

Make ahead

You can bake candied bacon up to 2 days before your brunch. Let it cool completely, layer it between sheets of parchment paper in an airtight container and refrigerate. To serve, spread the slices on a foil-lined baking sheet and warm them in a 350°F (175°C) oven for 5 to 7 minutes, then let them stand 5 minutes to crisp again. You can also mix the brown sugar coating several days ahead.

Storage and reheating

Refrigerate leftovers between layers of parchment paper in an airtight container for up to 5 days. Reheat in a 350°F (175°C) oven or toaster oven for 5 to 7 minutes until hot (165°F / 74°C) and sizzling; the microwave makes it chewy. You can freeze it the same way for up to 1 month; reheat straight from frozen for 8 to 10 minutes.