Brown Sugar Sweet and Spicy Bacon

5 from 1 vote

Brown Sugar Sweet and Spicy Bacon

This Brown Sugar Sweet and Spicy Bacon is oven-baked thick-cut bacon coated in brown sugar, black pepper, chili powder, and cayenne. The result is caramelized, glossy, candied bacon with bold, sweet heat flavor, perfect for brunch, holidays, and entertaining.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer, Breakfast, Snack

Cuisine: American

Servings: slices

Calories: 98kcal

Author: Sharon Rigsby

Equipment

Half-sheet rimmed baking pan & wire rack

Ingredients

1 cup light brown sugar
1 teaspoon black pepper
1 teaspoon chili powder
½ to 1 teaspoon cayenne pepper, ½ teaspoon cayenne = gentle warmth, 1 teaspoon cayenne = bold heat, omit cayenne entirely for a mild version
1 pound thick-cut bacon

Instructions

Preheat the oven to 375°F. Cover a rimmed baking sheet completely with foil, including the rims. Set a wire rack inside the lined pan and spray it with non-stick cooking spray.
Mix the brown sugar, black pepper, chili powder, and cayenne on a plate or shallow dish. (I like to use a quarter sheet pan for this step.)
Press each bacon slice into the sugar mixture on one side. Turn each slice and press the second side into the sugar mixture. Shake off extra sugar from each slice.
Arrange the coated bacon in a single layer on the rack.
Bake for 15 minutes. Flip each slice, then bake for another 10-15 minutes. Let the bacon rest on the rack for 3 minutes before moving to your serving dish. Serve at room temperature.

Notes

A pound of thick-cut bacon typically has 12 slices; a 12-ounce package has 9. Depending on the thickness of your bacon, you may have more or fewer slices.
If your oven has hot spots, rotate your baking sheet pan halfway when you flip your bacon.
Use thick-cut bacon slices for the best results.
Let the bacon rest about 3 minutes before moving, but not more than 5, or it will stick to your rack; the glaze sets as it cools.
All thick bacon is not the same; thickness varies by brand, and the cooking time will vary too, so don't just set your timer and forget it. Start checking every few minutes after about 20 minutes
Don't skip the step of completely covering your baking sheet with foil, including the rim, and generously spraying the rack with cooking spray. You will thank me when it comes time to clean up. (I do not recommend using parchment paper instead of foil.)
Cooking class insight: Brand thickness and fat distribution dramatically affect the final appearance. If presentation matters, especially for holidays or entertaining, test your preferred brand ahead of time. I learned this the hard way after testing five brands side by side for a class demonstration.

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