Pig Candy Recipe: How to Make Perfect Candied Bacon (Easy Guide)

Discover how to make irresistible candied bacon, also known as “pig candy” – the perfect blend of sweet, savory, and smoky flavors. This easy recipe transforms ordinary bacon into an addictive treat using just four simple ingredients. Whether you’re looking for a unique party appetizer or a show-stopping brunch addition, this candied bacon recipe delivers restaurant-quality results every time.

What Makes Great Candied Bacon?

The secret to perfect pig candy lies in three key elements: the right cut of bacon, proper sugar caramelization, and careful temperature control. Thick-cut bacon is essential as it provides the sturdy base needed to support the sweet coating without becoming too brittle. The brown sugar and maple syrup create a complex caramel coating that transforms into a glossy glaze during cooking, while a touch of cayenne adds subtle heat that balances the sweetness.

Temperature control is crucial – too hot and the sugar burns before the bacon cooks; too cool and you’ll end up with chewy, under-caramelized results. The ideal temperature range of 300-350°F allows the fat to render properly while the sugars caramelize to create that signature crispy-yet-chewy texture.

Ingredient Selection Tips

Starting with quality ingredients makes a significant difference in your final results. Choose thick-cut bacon with good marbling – this ensures even cooking and better flavor development. Dark brown sugar is preferred over light brown sugar as it contains more molasses, which adds depth to the final flavor profile. For the maple syrup, always opt for pure maple syrup rather than pancake syrup – the authentic maple flavor is essential for achieving that classic candied bacon taste.

Step-by-Step Process

Success with candied bacon comes from following the proper technique. The process begins with arranging the bacon on a rack to ensure even cooking. The first phase focuses on rendering some of the fat before adding any sweeteners. This prevents the sugar from burning while ensuring the bacon cooks thoroughly. The sugar mixture is applied in stages, allowing each layer to caramelize properly before adding the next.

The final maple syrup coating adds shine and an extra layer of flavor, but timing is crucial. Adding it too early can result in burning, while too late won’t allow proper caramelization. Watch for visual cues: the bacon should be deeply colored but not burnt, with a glossy surface that looks almost lacquered.

Common Issues and Solutions

Even experienced cooks can encounter challenges when making candied bacon. If your bacon isn’t crisping properly, it’s often due to overcrowding on the pan or temperature fluctuations. Always leave space between the strips and maintain a consistent temperature. If the sugar is burning before the bacon is done, your temperature is likely too high – reduce it by 25 degrees and extend the cooking time slightly.

Creative Variations

While the classic recipe is amazing on its own, candied bacon welcomes creative variations. Try adding cracked black pepper for extra bite, or incorporate different spices like cinnamon or smoked paprika into the sugar mixture. Some cooks prefer a bourbon glaze variation, where a splash of bourbon is mixed with the maple syrup for an extra layer of complexity.

Storage and Serving

Properly stored candied bacon can maintain its quality for several days, though it rarely lasts that long. Allow it to cool completely before storing in an airtight container with parchment paper between layers. While it’s best enjoyed the day it’s made, you can recrisp it briefly in a low-temperature oven if needed.

Frequently Asked Questions

Can I make candied bacon in the oven instead of on the grill?

Yes, you can make this recipe in an oven at 325°F. Place the bacon on a rack set over a foil-lined baking sheet to catch drips. The cooking time and process remain the same, though you might miss some of the smoky flavor from the grill.

Why isn’t my candied bacon getting crispy?

Soft bacon usually means either the cooking temperature was too low or the bacon was too crowded on the pan. Make sure to leave space between strips and maintain proper temperature throughout cooking. Also, remember that it will crisp up more as it cools.

How do I prevent the sugar from burning?

The key is adding the sugar mixture in stages and maintaining the right temperature. Start with bare bacon, add the sugar mixture halfway through, and finish with the maple syrup. If you notice any spots browning too quickly, reduce the heat slightly.

Can I make pig candy ahead of time?

You can make candied bacon up to 24 hours in advance. Store it in a single layer or with parchment paper between layers in an airtight container. If it loses its crispness, reheat it in a 250°F oven for 5-10 minutes.

Sweet & Spicy Pig Candy (Candied Bacon)

A delicious blend of thick-cut bacon, brown sugar, maple syrup, and a hint of cayenne creates this irresistible candied bacon treat. Perfect for snacking, entertaining, or garnishing your favorite dishes.

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Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Course Appetizer, Snack

Cuisine American, BBQ

Servings 6 servings

Calories 240 kcal

Equipment

• Grill or Oven maintain steady 300-350°F temperature
• Wire Rack elevated for proper air circulation
• Broiler Pan or Baking Sheet to catch drippings
• Mixing Bowl for sugar mixture

Ingredients

  

• 1 pound thick-cut peppered bacon high-quality, well-marbled
• ½ cup dark brown sugar packed
• ¼ teaspoon cayenne pepper adjust to taste
• ¼ cup maple syrup pure, not pancake syrup

Instructions

 

• Arrange bacon strips on a wire rack set over a broiler pan, ensuring strips don't overlap.
• In a small bowl, thoroughly mix brown sugar and cayenne pepper until well combined.
• Preheat grill or oven to 300-350°F.
• Place pan with bacon on grill or in oven and cook for 15 minutes.
• Flip bacon carefully and coat generously with brown sugar mixture.
• Continue cooking for another 15 minutes until sugar begins to caramelize.
• Brush both sides with maple syrup and cook 5-10 minutes more until desired crispness.
• Remove from heat and let cool completely on the rack before serving.

Notes

Watch carefully during final cooking stage to prevent burning. Bacon will crisp up more as it cools. For spicier version, increase cayenne to ½ teaspoon.

Keywords bacon candy, candied bacon, pig candy, sweet bacon

Chris Johns

Chris is the founder of BBQ Report® and has been an avid barbecue fan for over 20 years. His mission is to make grilling and smoking the best food possible easy for everyone. And each year, he continues to help more people with grilling, smoking, and barbecue recipe recommendations.