Oven Baked Candied Bacon


12 strips of Wright Brand Bacon or similar

1 cup whisky – 1 1/4 cup dark brown sugar divided – 1/2 teaspoon cayenne pepper

How to Make It:

Preheat oven to 350F

Mix together your whisky with 1 cup brown sugar and cayenne pepper in a small saucepan over medium/high heat. Stir to combine. Bring to a boil and then reduce to a simmer for 10 minutes. Remove from heat and set aside. Place each strip of bacon directly on a baking sheet, allow a bit of space between strips. Brush the bacon with the whisky reduction and then sprinkle with remaining 1/4 cup brown sugar. Place bacon in the oven and cook for 20 minutes, checking after 12 minutes. Ovens vary, so you want to make sure they don’t burn. Mine Take bacon out of the oven and allow to sit on a paper towel to cool/drain.

Sweet & spicy oven cooked bacon:


1 lb. Bacon thin slices use your favorite.

3 T. Dark Brown-Sugar – ½ t. Cayenne Pepper more if you want spicier- ½ t. Black Pepper

How to Make It:

Mix the brown sugar, cayenne pepper and black pepper, set aside. DO NOT PREHEAT THE OVEN:

Cover a rimmed cookie sheet with aluminum foil. Spray cooling rack with cooking spray and set the rack on the cookie sheet. Drape the bacon across the cooling rack with a little space between strips. Place the bacon on your oven’s middle rack and turn the oven to 375 degrees. Bake for 20 minutes. Remove the bacon, flip each slice over and sprinkle with the brown sugar mixture on each slice of bacon. Bake for 15-20 minutes more. Watch closely for the last 5 minutes – it can burn quickly.

Whisky bacon:


3 tablespoons unsalted butter- 1 pound thinly sliced Canadian bacon

1 1/2 tablespoons Scotch whisky – 2 teaspoons light brown sugar – Fresh ground pepper

How to Make It:

In a very large skillet, melt the butter. Add the bacon and cook over moderately high heat until browned on the bottom, about 2 minutes. Turn the bacon and add the whisky and brown sugar. Cook over high heat, stirring a few times, until the whisky is slightly reduced, about 30 seconds. Season with pepper and remove the skillet from the heat.

 Chocolate-Covered Bacon:

Sweet meets salty in this recipe for Chocolate-Covered Bacon. If you’ve never tried bacon and chocolate together, you might be surprised at how well rich, semi-sweet chocolate complements the smoky flavor of crispy bacon. You can top yours with a few sprinkles of flaked sea salt, as well as toasted nuts or any other toppings of your choice.

Total: 25 mins – Prep: 15 mins – Cook: 10 mins – Yield: 12 pieces (12 servings)


12 strips bacon. 1 pound chocolate (or chocolate candy coating)

Flaked sea salt, chopped nuts, or other toppings of your choice

How to Make It:

Prepare the bacon either on the stovetop or in the oven. Make sure the bacon until it is crispy.

Once the bacon is cooked, drain the fat and let it cool, then pat both sides with a paper towel of the bacon to remove any lingering fat on the surface. Melt the chocolate in a double boiler or in the microwave. If using real chocolate, temper it so that it remains shiny and hard at room temperature.

Holding a strip of bacon at the top, carefully dip most of it into the melted chocolate. If you have trouble dipping the bacon, uses a spoon to pour the melted chocolate over the bacon until both sides are covered to your liking. Lay the chocolate-dipped bacon on a tray covered with waxed paper. While the chocolate is still wet, sprinkle the top with flaked sea salt, chopped toasted nuts, or any other toppings you’d like. Repeat until all of the bacon is covered with chocolate. Refrigerate the tray to set the chocolate, for about 15 minutes. Once set, let the bacon come to room temperature, and it’s ready to eat! Store in an airtight container in the refrigerator for up to 3 days.

To add an extra flavor boost, candy your bacon first, and then proceed to dip them in chocolate

Candied Bacon:

  • Total time: 40 mins. Prep: 10 mins. Cook: 30 mins
  • Yield: 1 lb candied bacon (serves 12)
  • Candied bacon may sound wrong, but it’s oh so right! To make this recipe, all you need to do is coat bacon with a sugar and spice mixture and bake it until it’s crispy. The resulting treat is simultaneously chewy and crunchy, sweet and salty. It’s wonderful eaten plain; you can also crumble it on salads, use it on sandwiches. You can also dip it in chocolate.


1 lb sliced bacon – 3/4 cup packed brown sugar – 1 tsp cinnamon – Dash cayenne pepper

How to Make It:

  1. Preheat your oven to 350 degrees F (176 C). Prepare a baking sheet by lining it with aluminum foil, and then place an oven-safe wire rack on top of the pan. Spray the rack liberally with nonstick cooking spray.
  2. In a bowl, combine the brown sugar, the cinnamon, and the cayenne pepper (if using). Toss them together until the spices are well-distributed.
  1. 3Take a strip of bacon and press it into the sugar mixture, then turn it over and coat the other side with sugar. Place it on the wire rack, and then repeat until all of the slices of bacon are covered with sugar on both sides.
  1. If you have any remaining sugar, sprinkle it over the top of the bacon.
  2. Bake the bacon in your preheated oven for 20-30 minutes. When it is done, it will be firm and crispy and dark along the edges.
  3. Soon after you take it out of the oven, use a spatula to lift the bacon off the rack—sometimes the sugar and fat cause the bacon to stick, and if it’s not removed when it is still warm, it’s difficult to get off of the rack.
  4. Let the bacon cool completely, and then enjoy! Candied bacon can be eaten on its own, crumbled to use as a salad topping.