Spicy Candied Bacon
Bacon is GREAT, but Spicy Candied Bacon is even better IMO…so now I know! I was brainstorming on how to kick up a traditional BLT sandie and wanted to add some sweet and heat to compliment the tangy mayonnaise and I think I landed a winner…on my third attempt. None of the batches were “bad” per se; however, one was not crispy enough, one was slightly burnt, and one turned out just the way I wanted. Turns out TIMING is everything here! So, let’s get started making some Spicy Candied Bacon…making sure to keep your eyes on the clock. Aaaand, baking bacon allows for super simple cleanup after. Bonus!
Spicy Candied Bacon
- half sheet pan
- pan racks
- aluminum foil
- small bowl
- pastry brush
- 1.5 lb thick cut smoked bacon
- 1 tbsp 100% maple syrup not the fake stuff
- 1 tbsp Sriracha
- Preheat oven to 400 degrees F.
- Line half sheet pan with aluminum foil.
- Place racks inside sheet pan on top of foil.
- Lay bacon strips on top of racks, without any overlap or slices touching.
- Place pan on middle rack in oven and bake for 16 minutes. Time might vary slightly due to uneven oven cooking, inaccurate temperature, and/or the exact thickness of the bacon. The goal here is to cook the bacon until it is almost crispy. After the first 12 minutes, check every one minute [without opening the oven door].
- While bacon is cooking, mix the maple syrup and sriracha in a small bowl. The 1:1 ratio is fairly mild. If you like more spice use more sriracha; less spicy use more maple syrup. Set aside.
- When bacon is almost crisp, carefully remove and place on heat safe surface.
- Using a pastry brush, lightly coat the top of each slice of bacon with the mixture.
- Return the pan to the oven.
- Bake an additional 3 to 5 minutes, watching very closely. It only takes a matter of seconds for the bacon to go from perfect to burned. When the bacon is a deep golden brown, it's probably time to remove pan from oven.
- Spread bacon in a single layer on top of paper towels to cool and remove any excess grease. The bacon will become slightly more crispy as it cools.
- Try not to devour it before trying in other forms (e.g., BLT sandie, an upgraded breakfast side, in a dip, more!). I dare you!
What you don’t know about Sriracha: 11 fun facts
PLUS, while Huy Fong is by far the most popular, and arguably BEST, sriracha on the planet, the name was never trademarked and that’s why you see it plastered on everything from potato chips to chewing gum.
If you like it spicy:
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