Spicy Maple Candied Bacon
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Updated Sep 29, 2025, Published Nov 08, 2021
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What meat is salty, sweet, and downright addictive? My Spicy Maple Candied Bacon. Sometimes called pig candy, these caramelized strips are coated in brown sugar, maple, and a touch of chile powder. They are crunchy, smoky, and just the right amount of sweet.
Candied bacon might sound unusual, but one bite and you will be hooked. The flavor is smoky, spicy, and sweet all at once. It is perfect on its own, sprinkled over salads, or served with breakfast and brunch.
What is Candied Bacon?
Candied bacon, also known as pig candy or maple bacon candy, is bacon coated in sugar and spices before baking. As it cooks, the sugar caramelizes and creates a crisp, sweet, and sticky glaze that clings to each strip. The mix of sweet and savory is irresistible.
Why You’ll Love This Recipe
- Easy to make with only a few ingredients.
- Sweet and spicy flavor that pairs well with anything.
- Crispy and crunchy texture that makes it unforgettable.
- Crowd pleaser for breakfast, brunch, or parties.
Ingredients and Substitutions
You only need a few simple ingredients for this candied bacon recipe:
- Thick cut bacon – Best for chewy crisp texture. Regular bacon works too but cooks faster.
- Brown sugar – Light or dark adds a caramel flavor.
- Maple syrup – Brings a rich sweetness. Honey can be used instead.
- Chile powder – Balances the sweetness with mild heat. You can use smoked paprika or cayenne if you want more spice.
The complete list of ingredients with measurements is in the printable recipe card below.
How to Make Spicy Maple Candied Bacon
Step 1: Prepare the pan. Preheat oven to 350°F. Line a sheet pan with foil. Place a wire rack on top if you have one.
Step 2: Mix the coating. Stir together the brown sugar, maple syrup, and chile powder in a small bowl until it forms a paste.
Step 3: Arrange the bacon. Place the strips in a single layer on the pan. Bake for 10 minutes. Carefully pour off the grease.
Step 4: Add the coating. Brush or spoon the sugar mixture over each slice of bacon.
Step 5: Bake until caramelized. Return to the oven for 20 to 25 minutes. Tip: Flip the bacon every 10 minutes and sprinkle with a little more sugar mixture for the best caramelization. The bacon is ready when it is deep golden brown and crisp.
Step 6: Cool. Transfer to parchment paper to cool. It will continue to crisp as it sets.
Serving Suggestions
- Crumble it over Mexican cobb salad, green chile macaroni and cheese, or breakfast sopes.
- Add to a Bloody Maria or Spicy Micheladas for brunch.
- Layer in BLT sandwiches or BLT waffles.
- Serve with Baked Mexican French Toast Casserole.
Expert Tips and Tricks
- Thick cut bacon holds up best to the sugar coating.
- If you use regular (not thick sliced) bacon, the cook time will be shorter. Thick cut: 30 to 35 minutes. Thin cut: 20 to 25 minutes.
- Drain the fat halfway so the glaze sticks.
- Cook until the bacon is dark golden brown for the best caramelization.
- Cool completely on parchment so it stays crispy.
- Store in an airtight container at room temperature for 2 days or in the fridge for 4 days. Reheat in the oven if needed.
Frequently Asked Questions
Yes. Store in an airtight container and reheat in the oven to crisp it back up.
No. A foil lined sheet pan works fine. A rack just helps the bacon crisp more evenly.
Yes. Honey or agave nectar are good substitutes.
Thick cut bacon is best because it holds up to the sugar and spice without burning.
Both ways are delicious. Serve warm from the oven or at room temperature.
More Recipes You’ll Love
If you tried this Spicy Maple Candied Bacon recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below.
Spicy Maple Candied Bacon
Ingredients
- ½ cup brown sugar, (light or dark)
- 1 ½ teaspoons chile powder
- 3 tablespoons maple syrup
- 1 1/2 pounds thick cut bacon (20 slices)
Instructions
- Preheat the oven to 350 degrees. F.
- Line large baking sheet with foil.
- In a small bowl, combine the brown sugar, chile powder, and maple sugar to form a paste.
- Arrange the bacon strips in a single layer on the foil and bake for 10 minutes. Remove the pan and carefully pour off any excess grease.
- Spoon about a teaspoon of mixture over each strip of bacon.
- Bake for an additional 20 to 25 minutes. I recommend flipping the bacon and sprinkling with additional mixture every 10 minutes.
- The bacon is done when the brown sugar is melted and the bacon is a deep brown color.
- Transfer the bacon to a clean parchment paper to cool. The bacon will crisp as it cools.
Notes
- Thick cut bacon is best for chewy crisp texture. If using regular (not thick sliced) bacon, the cook time will be shorter. Thick cut: 30 to 35 minutes. Thin cut: 20 to 25 minutes.
- Flip the bacon every 10 minutes and brush or sprinkle with more sugar mixture for the best caramelization.
- Cool completely on parchment so it stays crispy.
- Store in an airtight container at room temperature for 2 days or refrigerate for up to 4 days. Re-crisp in the oven if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
Is the brown sugar packed or unpacked?
Packed, when a recipe calls for brown sugar, it is almost always intended to be measured “packed”.
The instructions say to “Drain the fat halfway so the glaze sticks.” But if you’re cooking them on a wire rack, is this step still necessary? I haven’t tried this yet, but I’m going to. It sounds awesomely good!
Thank you for catching that David. A wire rack is a bonus. IF you are using one, then there is no need to drain the fat. Enjoy!
I have ALWAYS loved bacon, but candied bacon is a whole new level! The maple flavor takes it to a tasty new place and the chili gives it just the right amount of heat. I’m definitely hooked!
What is the oven temperature?
Great catch Maria. Sorry about that omission. I have edited the recipe to include 350 degrees F. Thank you!