Traeger Candied Bacon

Candied bacon is one of those snacks that walks a tightrope between savory and dessert, and doing it on a Traeger tilts that balance exactly where you want it: smoky, glossy, and crisp without turning into a shard. This recipe starts with thick-cut bacon so each strip holds a chew in the center while the exterior becomes an almost lacquered candy; the maple–brown sugar glaze brings deep caramel notes, smoked paprika adds a warm woodsy echo, and a final sprinkle of flaky sea salt cuts through the sweetness.

What makes this version sing is the two-stage Traeger method — low-and-slow to render fat and set the sugar, then a short, fierce blast of high heat to caramelize without burning. That brief push to 450°F creates glassy edges and focused crispness that you can't easily replicate in a home oven. It's ideal for hosts who want a dramatic appetizer that can be mostly prepared in advance, for weekend brunch makers who crave a showpiece bacon topper, or for cocktail crowds looking for one-bite salty-sweet decadence with a serious smoke backbone.