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Crispy Bourbon Brown Sugar Candied Bacon
Crispy on the outside and wonderfully sticky, this three-ingredient candied bacon hits all the right sweet and savory notes. A simple glaze of brown sugar and bourbon coats each thick-cut slice before it bakes to a deep, caramelized finish. The alcohol cooks off in the oven, leaving behind rich molasses and oak flavors that pair perfectly with the salty pork. You'll want to serve these glossy strips as a standout brunch side, a unique cocktail snack, or even crumbled over vanilla ice cream.
Equipment
- Oven
- Baking sheet
Ingredients
- 12 thick-cut hickory- or applewood-smoked bacon slices
- ½ cup brown sugar
- ¼ cup bourbon
Instructions
- 1Preheat the oven to 375 degrees Fahrenheit. Line a broiler pan with aluminum foil and set a wire rack on top. Lay the bacon slices flat on the rack in a single layer. Bake for 10 minutes until the ends just start to curl.
- 2Whisk the brown sugar and bourbon together in a small bowl while the bacon cooks. Keep stirring until the sugar completely dissolves.
- 3Remove the pan from the oven. Brush both sides of each bacon slice with the bourbon and brown sugar glaze.
- 4Return the pan to the 375-degree oven. Bake for another 42 minutes, pulling the pan out every 10 minutes to brush both sides of the bacon with more glaze. Cook until the edges are browned and crisp. Watch closely toward the end, as the sugar can burn quickly if you aren't careful.
- 5Transfer the bacon to a clean wire rack to cool completely, about 30 minutes. The slices will crisp up further as they rest.
Notes
- Ingredient: For the best flavor, use a high-quality thick-cut applewood-smoked or hickory-smoked bacon.
- Cleanup: Lining the broiler pan with aluminum foil is essential. The melted sugar will harden as it cools and won't wash off easily if you skip the foil.
- Storage: Keep leftover candied bacon in an airtight container in the fridge for up to 3 days. Enjoy cold or at room temperature.