Pig Candy a.k.a. Candied Bacon
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Bacon lovers, prepare yourselves! This sweet-and-peppery Pig Candy delivers big flavor, comes together with ease, and always brings folks back for seconds. Thick, hearty bacon pieces bake with brown sugar, black pepper, and a hint of maple syrup until they’re sticky, crisp, and downright irresistible.
Sheila’s Recipe Snapshot for Brown Sugar Bacon
Everyone loves this irresistible candied bacon so much, it has a permanent spot on our Christmas brunch table.
John and I first tasted Pig Candy years ago during a getaway to the Von Bryon Mountaintop Inn — one bite and we were hooked. The innkeepers kindly shared their recipe, and I’m so grateful they did, especially since the B&B has since closed.
This candied bacon recipe is the perfect mix of salty, sweet, and crispy, and it takes almost zero effort to make. It’s not only one of my favorites but also a Christmas brunch tradition at our house, alongside a plate of these stuffed breakfast biscuits and a breakfast quiche.
Every time I set out a platter of candied bacon, it’s gone before I can even sit down. The combo of caramelized brown sugar, spicy black pepper, and thick, crunchy bacon makes it pretty much impossible to stop eating. So consider yourself warned (in the best way)!
Ingredient Notes for Candied Bacon
- Thick Bacon | Stick to thick-cut for the best texture! It holds the coating well and bakes up extra crispy.
- Flour | Many recipes do not include flour, but I found that as the bacon cooks and the fat renders, the flour helps create a slightly chewy texture.
- Light Brown Sugar | The brown sugar caramelizes into a crispy crust!
- Pepper | Regular black pepper doesn’t work here, so I always use coarse ground black pepper from fresh black peppercorns. Adjust the amount of black pepper or add a dash of red cayenne pepper if you like it extra spicy!
- Maple Syrup | Brush it on at the end for extra shine, sweetness, and a deeper flavor. This is optional, though!
Variations and Substitutions
- Kick it up a notch: Adjust the amount of black pepper, add a dash of red cayenne pepper or red pepper flakes, or a sprinkle of hot sauce if you like it a bit spicy.
- Syrup swap: Swap maple syrup for honey or hot honey for a little extra heat!
- Skip the flour: Technically, you can skip the flour and just dip the bacon in brown sugar and pepper. However, I think the flour gives the bacon the absolute perfect texture!
How to Make This Pig Candy Recipe
This sweet-and-salty snack is actually incredibly easy to make! Just dredge the bacon, bake, and brush with maple syrup before serving!
PREP. In a shallow dish, combine flour, brown sugar, and coarsely ground black pepper until thoroughly mixed. One at a time, lay a slice of bacon in the flour mixture. Coat on all sides, shaking off the excess.
BAKE. Lay the bacon in a single layer on a wire rack (inside a baking sheet), with a little space between slices. Cook the bacon for about 30 minutes. Midway through the cooking, remove the baking sheet from the oven and flip each slice of bacon to the other side. Continue baking until the bacon is crisp.
BASTE. For more sweetness, use a basting brush to coat each slice of bacon with maple syrup during the last 5 minutes of baking. Let cool completely on the rack, then remove to a plate for serving.
More Recipe Success Tips
Storage and Reheating Tips
- To store: If there are any leftover pieces of Candied Bacon — and that’s a BIG IF — wrap them in aluminum foil and store in the refrigerator for up to a week.
- To reheat: Open the aluminum foil and place it on a baking sheet in a preheated 350-degree oven for 10 to 15 minutes, or until it begins to sizzle!
Frequently Asked Questions
Pig candy is made from thick-cut bacon coated in a mixture of brown sugar, coarse black pepper, and flour to help everything stick. Some versions also include maple syrup for extra sweetness and shine!
Yes, pig candy should be refrigerated once it has thoroughly cooled to keep it fresh and safe to eat. Store it in an airtight container and reheat it in the oven to crisp it back up.
Candied bacon strikes the perfect balance of salty, sweet, and savory, making it incredibly satisfying. The caramelized coating adds crunch and depth, taking ordinary bacon to a whole new level!
Looking for More Bacon-Inspired Recipes?
Can’t get enough bacon? I have a couple of bacon appetizers I know you’ll love! Try my Hot Pepper Jelly and this Roasted Red Pepper and Bacon Bruschetta. Or, for a sweet and salty treat, bake up a batch of these Bacon Muffins.
What to Serve With Pig Candy
Pig candy is perfect for a holiday brunch or weekend breakfast spread. I like to serve it with breakfast favorites like my Julia Child Quiche Lorraine, French Toast Casserole with Cream Cheese, or Pancakes with Ricotta Cheese.
Frankly, any time you would serve regular bacon, this candied bacon would be a great upgrade to try!
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Pig Candy (Candied Bacon)
Ingredients
- ½ cup all-purpose flour
- ¼ cup light brown sugar
- 1 teaspoon coarse ground black pepper
- 1 lb. thick-cut bacon
- 2 tablespoons maple syrup optional
Instructions
- Preheat oven to 400 degrees. Line baking sheet with aluminum foil and place a wire rack on top.
- Combine flour, brown sugar, and black pepper in a shallow dish. Dredge bacon on both sides, shaking off the excess.
- Place the dredged bacon on the wire racks on the baking sheet.
- Bake for 20-30 minutes, or until the desired crispness, turning half way between baking.
- If desired, brush the bacon with maple syrup during the last 5 minutes of baking.
- Remove the bacon slices from the wire racks and allow to rest for 5 minutes before serving.
Notes
- Prep your baking sheet properly! Make sure to line a rimmed baking sheet with aluminum foil, overlapping the edges, before placing a wire rack on top. This will catch the rendered bacon grease, making clean-up a bit easier!
- Make them smaller for snacking! I like to cut the bacon slices in half for more bite-size candy. This also makes it easier to share with a crowd!
- Stick to thick-cut bacon. Thick-cut slices hold the sugar-pepper coating much better and stay chewy-crisp instead of burning. They also caramelize more slowly, giving you that perfect balance of crunchy edges and tender centers.
- Check early and monitor closely. Ovens can vary, and bacon cooks fast, so start peeking around the 18–20 minute mark. This prevents overcooking and helps you nail your perfect level of crispiness!
- Shake off excess dredge. Too much flour or sugar can clump and burn rather than turning into that shiny, caramelized coating. A light, even layer sticks best and gives the bacon the perfect crust!
- To store: If there are any leftover pieces of Candied Bacon — and that’s a BIG IF — wrap them in aluminum foil and store in the refrigerator for up to a week.
- To reheat: Open the aluminum foil and place it on a baking sheet in a preheated 350-degree oven for 10 to 15 minutes, or until it begins to sizzle!
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Meh this was ok. I make pig candy normally by coating bacon in brown sugar and cooking until crispy. I decided to give this a shot and it wasn’t candy enough for me. It was good, but normally I can’t stop eating it, and with this it just wasn’t the same. I did coat it in maple syrup because without it wasn’t sweet enough.
I thought it was impossible, but this may just improve on bacon. Will have to try it out. Thank your for sharing
I thought I had died and gone to bacon heaven!!!! Unparalleled!
Oh my, thanks so much!
I had some thick cut bacon and had no plans for it. This recipe had perfect timing!! We had this delicious recipe this morning for breakfast. Both of my kids are just acquiring their taste buds to try new things and they loved this bacon!! Thanks for sharing — delicious!
So glad your family enjoyed the bacon!