Candied Bacon

How to Make Candied Bacon

1. 1

   Step 1: Make the candied glaze

   In a medium bowl, combine the packed brown sugar, maple syrup, black pepper, smoked paprika, and cayenne (if using). Whisk until you have a sticky, spreadable glaze with no large clumps of sugar.

   For this step

   • 1/2 cuppacked light brown sugar
   • 2 tbsppure maple syrup
   • 1/2 tspfreshly ground black pepper
   • 1/2 tspsmoked paprika
   • a pinchcayenne pepper (optional)
   
2. 2

   Step 2: Coat the bacon

   Pat bacon slices dry with paper towels. Lay slices flat on a rimmed tray or sheet and brush or spoon glaze evenly over one side of each slice. Lightly spritz the air fryer basket with oil to prevent sticking and arrange bacon strips in a single layer, glazed side up, allowing small gaps for airflow.

   For this step

   • 12 slicesthick-cut bacon
   • 1 spritzneutral oil spray (for air fryer basket)
   
3. 3

   Step 3: Air-fry until caramelized

   Preheat the air fryer to 380°F (190°C) if your model requires preheating. Cook the bacon for 6 minutes, then carefully flip each strip and cook for an additional 4–6 minutes, watching closely the last 2 minutes — timing depends on slice thickness and desired crispness. The glaze should be bubbly and caramelized but not burnt.
   
4. 4

   Step 4: Drain and crisp

   Transfer cooked bacon to a wire rack set over a sheet pan to let excess fat drain and the glaze harden for 3–5 minutes. This resting step lets the candy coating set and the bacon finish crisping as it cools.
   
5. 5

   Step 5: Serve and store

   Serve warm as a breakfast side, on a brunch board, or chopped atop pancakes or salads for a sweet-salty crunch. Leftovers keep in an airtight container in the fridge for up to 3 days; re-crisp briefly in the air fryer at 350°F (175°C) for 2–3 minutes before serving.
   

1. In a medium bowl, combine the packed brown sugar, maple syrup, black pepper, smoked paprika, and cayenne (if using). Whisk until you have a sticky, spreadable glaze with no large clumps of sugar.
2. Pat bacon slices dry with paper towels. Lay slices flat on a rimmed tray or sheet and brush or spoon glaze evenly over one side of each slice. Lightly spritz the air fryer basket with oil to prevent sticking and arrange bacon strips in a single layer, glazed side up, allowing small gaps for airflow.
3. Preheat the air fryer to 380°F (190°C) if your model requires preheating. Cook the bacon for 6 minutes, then carefully flip each strip and cook for an additional 4–6 minutes, watching closely the last 2 minutes — timing depends on slice thickness and desired crispness. The glaze should be bubbly and caramelized but not burnt.
4. Transfer cooked bacon to a wire rack set over a sheet pan to let excess fat drain and the glaze harden for 3–5 minutes. This resting step lets the candy coating set and the bacon finish crisping as it cools.
5. Serve warm as a breakfast side, on a brunch board, or chopped atop pancakes or salads for a sweet-salty crunch. Leftovers keep in an airtight container in the fridge for up to 3 days; re-crisp briefly in the air fryer at 350°F (175°C) for 2–3 minutes before serving.