Candied Bacon Recipe - The Recipe Critic (2024)

FAQs

How long does candied bacon last? ›

You can store the cooked candied bacon in the refrigerator for up to 1 week. Store it in an airtight container, such as a large zipper bag or plastic container with a lid. To reheat bacon in the microwave, place the bacon on a microwave-safe plate and microwave for 30-60 seconds.

Preheat oven to 400 degrees F. Lay the bacon on a sheet pan and bake for 15 to 20 minutes until the bacon is really crispy. Dry on paper towels and serve.

The best practice for storing candied bacon is to keep it in the refrigerator. Before storing, let the caramelized bacon cool to room temperature. This helps keep condensation at bay when the meat is stored in the fridge, ensuring your delectable bacon stays crisp and delicious.

Candied bacon is made in-house using Applewood-smoked bacon. It's then coated with caramelized brown sugar and finished with a hint of black pepper. We used a similar combination of flavors in our Candied Bacon Crackers.

Even if they are frying it, the pan and oil is heated first. They cook it the best way possible, on a sheet pan in the oven. The bonus is while it takes longer to make this way, you can make more at once, the pieces are more or less flat and they come out crispy.

Much like traditional bacon, it is best to store candied bacon in an airtight container in the refrigerator. While regular cooked bacon lasts only four to five days when stored in the fridge, candied bacon will last a little bit longer — up to three weeks.

Candied bacon can be kept in the fridge for a few days and reheats well in a skillet over low heat.

Candied bacon holds up well in the freezer

When four days just won't cut it, freezing your candied bacon is an effective way to extend its shelf life to three months or longer.

The health risk of bacon is largely to do with two food additives: potassium nitrate (also known as saltpetre) and sodium nitrite. It is these that give salamis, bacons and cooked hams their alluring pink colour.

It's so incredibly simple! Just preheat oven to 375°F, and arrange your bacon on a slotted pan (like Rach's!) and bake to crisp for 15 to 18 minutes. (Again, if you don't have a slotted pan, Rach says you can make your own by putting a wire cooling rack on top of a baking sheet with a rim.)

How does Martha Stewart make bacon? ›

Bake the bacon in a 400°F oven until well-browned and crisp, this should take between 15 and 18 minutes depending on the thickness of your bacon. To follow Martha's method to a T, you'll need to rotate the sheet pan halfway through.

When ready to eat, reheat individual slices in the microwave for a few seconds until warm or crisp, or briefly in the oven at 350°F (175°C) on a baking sheet. This is like candy – we love it! I use a thick sliced pepper bacon and it is so good!

Layer it between sheets of wax paper or parchment paper to keep it all from sticking together. You can also freeze candied bacon. Leftovers can be placed in the freezer for up to 6 months if wrapped and separated with parchment paper, then placed in an airtight, freezer-friendly container.

Candied bacon is believed to have first gained popularity in Washington, D.C.'s party circuit. But, as the Thompson speculates, most likely, 'pig candy' was an import to the nation's capital brought from the kitchen of some unknown Southern hostess.

What is Candied Bacon. Also known as Pig Candy, Candied Bacon is made by coating thick sliced of bacon in something sweet such as brown sugar, maple syrup, or caramel before baking until caramelized. It's fantastic crumbled on a salad or just served alongside a pint of your favorite beer.

Let your bacon sit at room temperature for fifteen minutes or so before you cook it. It will help the fat render more quickly, so it will be crispy and not burnt.