Candied Bacon (made in a pan in just 20 minutes!)
This post may contain affiliate links. Please read our disclosure policy.
This maple-bourbon candied bacon is sweet, smoky, and irresistibly crispy — and my stovetop method makes it even better. The glaze caramelizes right in the pan, creating crunchy, glossy bites that are faster to make and impossible to stop eating.
A lot of candied bacon is baked — but my stovetop method is faster and far more delicious. As the bacon curls in the pan, it catches every bit of the maple-bourbon glaze, creating sweet, crispy, caramelized bites that are impossible to stop snacking on.
Instead of just sprinkling sugar over strips and calling it a day, this version builds flavor. Regular-cut bacon crisps up beautifully, maple syrup adds deep, natural sweetness, and a splash of bourbon (optional) brings a subtle smoky warmth. A crack of black pepper — and even a pinch of cayenne if you like heat — balances everything into that perfect sweet, salty, crunchy “pig candy” situation.
How to use candied bacon
There are so many ways you can enjoy this easy candied bacon recipe. Here are some of my favorite ways:
- For brunch: Sprinkled over scrambled eggs, on toast, on top of banana walnut pancakes or waffles, or in a breakfast sandwich for a decadent way to start the day. It’s perfect for special occasions.
- Salads: Crumble it over a salad to make it more exciting. It’s great in a Caesar salad!
- Cheese platter: Add some wow factor to your next cheese board. It pairs well with sharp cheddar or brie, adding the ultimate sweet-savory combo. It’s sure to be a crowd-pleaser.
- Cocktail garnish: Take your bloody Marys to the next level! I’ve also speared some on a cocktail skewer and added it to an Old Fashioned.
- Appetizer or snack: Serve it at your next gathering with toothpicks as an appetizer, or mix it through popcorn. Or, just enjoy it as a sweet-salty snack on it’s own – because it’s that good!
Candied Bacon (made in a pan in just 20 minutes!)
Ingredients
- 1 lb bacon (not thick cut – notes)
- ¼ cup bourbon (optional – see notes)
- ¼ cup maple syrup
- ¼ teaspoon cayenne pepper (optional)
- ½ teaspoon black pepper
Instructions
- Cut the bacon in half so you have short strips.1 lb bacon
- Preheat a dry pan over medium heat. Separate the bacon strips and add them to the pan. Cook the bacon, stirring occasionally, until it is almost crispy.
- Remove the bacon from the pan and place it on paper towels to drain the fat. Discard (or save!) the fat in the pan.
- Add the bourbon to the pan and bring it to a rapid boil until it reduces by half. Add the maple syrup and cayenne and bring it to a boil.¼ cup bourbon, ¼ cup maple syrup, ¼ teaspoon cayenne pepper
- Add the cooked bacon to the pan, using tongs to toss it with the syrup. Let it cook, stirring constantly, until the pan is dry.
- Place the candied bacon on parchment paper and sprinkle with black pepper. Let it cool before eating it.½ teaspoon black pepper
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
