Candied Bacon

Roasted Candied Bacon skewered on a white plate

What’s the saying – “everything tastes better with bacon?”  Well, if that’s true (and I tend to agree!) this recipe is for you – because the recipe IS bacon!  I have to give a shout out to the Queen herself – Ina Garten for illuminated me on roasting bacon in the oven.  It’s foolproof and provides a canvas for the sweet heat that I use to “candify” this delicious treat.  It makes for a fun and unexpected canape at your next cocktail party!

Serves:  10-12
Time:  25 minutes 

1 lb. good quality, thick sliced bacon
4-5 tbs. Sriracha (or your favorite hot sauce)
¼ cup maple syrup
1 tbs. Dijon mustard
1 tbs. red wine vinegar
1 tsp. coarsely black pepper



Pre-heat oven to 400 degrees Fahrenheit.

Line a half-sheet pan with aluminum foil and place a wire cooling rack inside.  Arrange bacon on rack, trying not to have any piece overlap with another.

Whisk together all remaining ingredients.  Adjust heat or sweetness to your liking.  Using a pastry brush, apply the mixture liberally to each piece of bacon.

Roast for 25 minutes.


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A great day for me is preparing great meals for friends and family. I enjoy experimenting with new ingredients and also updating classics that I've enjoyed for years. I love to travel and try lots of new cuisines - and wouldn't be anything without the love of my family!

One thought on “Candied Bacon

  1. As always, a wonderful idea! Roasting the bacon is really the way to go. Sounds delish…when is the next party?

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