Tillie Doyle
Candied bacon is a delicious combination of salty, sweet, and crispy flavours. It is made with bacon and sugar, and can be easily prepared in a pan or skillet. The sugar used is ideally brown sugar, as plain granulated sugar does not caramelize as well, and dark brown sugar has too much molasses. The bacon is cooked in a pan or skillet over medium heat, with brown sugar sprinkled on top, and cooked until the sugar melts. The bacon is then flipped and cooked until crispy. The sticky sugar makes it difficult to remove the bacon from the pan, so it is recommended to use parchment paper or brown paper bags for easier cleanup. Candied bacon can be served in a variety of ways, such as with scrambled eggs, waffles, or as a snack with a cocktail.
Caramelizing Bacon in a Pan
| Characteristics | Values |
|---|---|
| Oven Temperature | 350-375° F |
| Pan Type | Frying pan/skillet or sheet pan |
| Pan Preparation | Line with foil and/or parchment paper for easier cleanup |
| Bacon Type | Thick-cut or regular bacon (not turkey or plant-based) |
| Bacon Preparation | Coat with brown sugar, cinnamon, and other seasonings |
| Cooking Time | 8-25 minutes, depending on desired crispiness |
| Cooling | Allow to cool before serving; store in an airtight container in the refrigerator for up to 2 days |
| Tips | Use an oven-safe wire rack for even cooking and crispiness; avoid paper towels as the sugar will stick |
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What You'll Learn
Use brown sugar for the caramelised effect
Bacon lovers, rejoice! Caramelising bacon in a pan is a simple process that will take your bacon from delicious to mouth-watering. The key to achieving that perfect caramelised effect is using brown sugar. Here's a step-by-step guide to help you master this tasty treat.
First, preheat your oven to a temperature between 350°F and 375°F. The exact temperature can vary slightly depending on your oven and personal preference. Line a baking sheet or pan with parchment paper or foil for easy cleanup. This step is important because caramelised bacon can get sticky!
Next, prepare your bacon slices. You can use thick-cut bacon or regular bacon, whichever you prefer. Just keep in mind that thick-cut bacon will take a bit longer to cook. Arrange the bacon slices in a single layer on the prepared baking sheet, leaving a little space between them.
Now for the magic ingredient: brown sugar. You can use either light or dark brown sugar. Light brown sugar is a classic choice, as it caramelises beautifully without overwhelming the bacon. However, if you want a deeper, more complex flavour, go for dark brown sugar with its rich molasses notes. Sprinkle the brown sugar evenly over each strip of bacon, making sure to coat both sides generously. Use your fingers or a pastry brush to gently press the sugar into the bacon.
For an extra flavour boost, you can add a hint of maple syrup to the mix. Simply brush the bacon with a layer of pure maple syrup before applying the brown sugar. This step is entirely optional but highly recommended for those who want to take their caramelised bacon to the next level.
Once your bacon slices are coated in sugar (and maybe syrup), it's time to bake! Place the baking sheet in the preheated oven and let the magic happen. Bake for about 20 to 25 minutes, keeping a close eye on it to prevent burning. The bacon is done when the brown sugar has melted and the bacon is deep brown and caramelised.
Finally, let the bacon cool. Don't skip this step! The bacon will be extremely hot, and the sugar can burn your mouth if you're not careful. Allow it to cool down to room temperature on a wire rack. As it cools, the bacon will become crispier as the melted sugar hardens. Then, it's time to indulge! Enjoy your delicious, caramelised bacon as a snack or alongside your favourite breakfast or brunch dishes.
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Preheat the oven and line a baking sheet
To make caramelized bacon, you'll need to preheat your oven to a temperature between 350 and 400 degrees Fahrenheit. The exact temperature will depend on your oven and the type of bacon you're using. Thick-cut bacon, for example, will take longer to cook and achieve a crispy texture. So, if you're short on time, regular bacon might be a better option.
Once you've decided on the type of bacon, it's important to line a baking sheet with foil or parchment paper. This step is crucial because the sugar in the caramelization process can make cleanup difficult if the bacon sticks to the pan. By lining the baking sheet, you prevent sticking and make cleanup a breeze. You can also place an oven-safe wire rack on the lined baking sheet to elevate the bacon strips and allow for better air circulation, resulting in crispier bacon.
When lining the baking sheet, choose a rimmed one with edges high enough to catch the rendered bacon grease. This will help contain the grease and make it easier to dispose of later. It's also a good idea to have a cooling rack ready. Once the bacon is cooked, transferring it to a wire rack will prevent it from sticking to the excess sugar on the baking pan.
As you preheat the oven and prepare the baking sheet, keep in mind that caramelizing bacon can be a bit messy. The sugar can easily stick to surfaces and create a sticky situation. So, it's best to have all your tools and ingredients ready before you begin, including a heat-resistant spatula or tongs for flipping the bacon during the cooking process.
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Place bacon in a single layer, leaving space
When making caramelized bacon, it is important to place the bacon slices in a single layer, leaving some space between them. This ensures even cooking and prevents the bacon from sticking together.
For caramelized bacon, it is recommended to use a classic strip bacon, not thick-cut, as the thick-cut variety takes longer to get crispy. If you prefer your bacon chewier, you can opt for thick-cut bacon, but be mindful of the extended cooking time.
When arranging the bacon in the pan, leave some space around each slice. This allows for proper air circulation, which helps the bacon cook evenly and prevents it from becoming soggy. It is crucial to avoid overlapping the bacon slices, as this can lead to uneven cooking and make it challenging to flip them during the cooking process.
Additionally, leaving space between the bacon slices facilitates easier handling during cooking. You will need to flip the bacon slices a few times to ensure even caramelization on both sides. By giving each slice its own space, you can easily maneuver them without creating a crowded pan that may hinder the cooking process.
Remember, the goal is to create crispy, caramelized bacon with a crackly crust. By placing the bacon in a single layer and leaving adequate space, you promote even cooking and achieve the desired texture and flavor for your caramelized bacon treat.
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Sprinkle sugar and gently press into bacon
When sprinkling sugar on your bacon, it is important to use the right type of sugar. Plain granulated sugar won't caramelize as well, and dark brown sugar has too much molasses. Classic light brown sugar is the best option, but you could also use a coarse sugar such as turbinado for extra texture.
Sprinkle the sugar evenly over each strip of bacon. Use about 1 teaspoon of brown sugar per strip, spreading it out along the length of the bacon. Then, gently press the sugar into the top of the bacon using your fingers. You can also rub the sugar into the bacon to help it stick. Don't worry too much about spreading the sugar perfectly, as it will be easier to spread once it has started to melt.
If you are cooking your bacon in a pan, you will need to flip the bacon and repeat the process on the other side. Sprinkle more brown sugar over the backside and cook for another 2 minutes, or until the sugar is melted. Then, continue cooking until crispy, flipping as needed.
If you are baking your bacon in the oven, you won't need to flip the bacon, but you may need to rotate the pan to ensure even cooking. Start checking the bacon around 18 minutes, as some slices will cook faster depending on their fat content and thickness. You can also adjust the baking time as needed depending on your bacon.
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Bake for 20 minutes or until deep brown
Baking the bacon is a crucial step in achieving the perfect caramelization. It is important to keep an eye on the bacon as it bakes to ensure it reaches the desired level of doneness without burning. The ideal baking time will vary depending on the type of bacon used and the desired level of crispness. For thicker-cut bacon, a longer baking time may be required. Checking the bacon around the 18-minute mark is a good practice, as some slices may cook faster or slower depending on their fat content and thickness.
When baking the bacon, it is essential to use a parchment paper-lined baking sheet or a foil-lined sheet with an oven-safe wire rack to prevent sticking and make cleanup easier. Place the bacon slices in a single layer, leaving some space between them. This arrangement ensures even cooking and allows the bacon to caramelize properly.
The oven temperature plays a vital role in achieving the desired caramelization. Preheating the oven to 350–375°F (190°C) is recommended. At this temperature range, the sugar will melt and caramelize without burning. However, it's important to note that brown sugar, especially dark brown sugar, can burn more easily due to its higher molasses content. Therefore, a slightly lower temperature may be preferable once the sugar is added.
The baking time of 20 minutes, or until the bacon is deep brown, is a crucial step in achieving the perfect caramelization. This duration allows the sugar to melt and form a crispy, crackly crust on the bacon. However, it's important to note that the baking time may vary depending on individual ovens and the desired level of crispness. For chewier bacon, a shorter baking time may be preferred, while extra crispy bacon may require a few additional minutes.
Once the bacon is deep brown and caramelized, it is important to remove it from the oven and transfer it to a cooling rack to reach room temperature. This step ensures that the bacon doesn't stick to the pan or paper and allows the sugar to harden and form a crispy texture. It is crucial not to place the bacon on paper towels, napkins, or any absorbent material, as the sticky sugar will be challenging to separate. Allowing the bacon to cool before serving is essential for both food safety and optimal taste.
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Frequently asked questions
Thick-cut bacon is recommended for this recipe. The extra fat will render slowly as the brown sugar caramelizes, and the meaty part of each strip will cook perfectly. However, thick-cut bacon takes longer to get crispy, so if you prefer chewier bacon, go for classic strip bacon.
Light brown sugar is the best option for caramelizing bacon as it caramelizes better than plain granulated sugar. Dark brown sugar can be used, but it has a higher molasses content, which may affect the taste. You could also use turbinado sugar for extra texture.
Preheat your oven to between 350°F and 400°F, depending on your recipe and oven. Bake the bacon for 20 to 30 minutes, checking periodically to ensure it doesn't burn. Thicker bacon will take longer to cook than thinner bacon.
