Candied Bacon: The Greatest Sweet And Salty Combination Ever

"When you have bacon in your mouth it doesn't matter who's president."Louis C.K.

The saltiness of bacon is a perfect foil and contrast to sweetness. The French call this surprising combo sucre et sale, or sweet and salt. There are several ways to put the concept to work, and of course it is best with home made bacon.

Candied Bacon

Brown sugar bacon (image above, the three slices on the right)

Put this on your next bacon cheeseburger. For making the brown sugar bacon, line a pan with foil and place a wire rack above the foil (skip the foil and you'll be scrubbing that pan for hours). Lay the strips of raw bacon on the rack, pack wads of brown sugar on each strip. If you wish, sprinkle with black pepper, chipotle powder, ancho powder, coriander, rosemary, thyme, ginger, or whatever else moves you. Preheat and bake at 400°F. The sugar never gets hard and remains sticky. It is best at room temp, after about 30 minutes of cooling (just try keeping your hands off for 30 minutes).

Toffee bacon (image above, the three slices on the left)

For homemade toffee bacon, find Heath Bits 'O Brickle Toffee Bits on the baking aisle of your grocery (there are two flavors, don't get the one with milk chocolate). Line a pan with foil, place a rack above, put the raw bacon on the rack, sprinkle the Heath bits on the bacon, preheat and bake at 400°F until the bacon is cooked and the candy is sorta melted. As with the brown sugar bacon, it will remain sticky.

Mud pigs

mud pigs

Mud pigs are a real surprise to someone who doesn't know what you are handing them. The recipe is quite simple -- Cut bacon strips into thirds, cook it, then dip it in melted chocolate.

Need to know how to make the best melted chocolate? Take 8 ounces of chopped semi-sweet chocolate and 1 tablespoon of shortening like Crisco (don't use other oils or butter), and put them in a metal bowl sitting on top of a pot of simmering water so only steam contacts the bottom of the bowl. Stir constantly until the chocolate is melted and smooth. Then dip the bacon in to coat and place it on parchment paper to cool and harden. Parchment paper works best because it has non-stick silicone in it.

Making Candied Bacon

 

 

bbq support

 

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazonhttps://tinyurl.com/amazingribs

If you love barbecue and grilling you do our FREE 30-day membership in our Pitmaster Club. We can up your game.

  • FREE 30 day trial membership.
  • Sneak previews of Meathead’s new book.
  • We block ads from members.
  • Real community. No politics. No flame wars.
  • Monthly newsletter.
  • Video seminars with famous pitmasters.
  • Weekly podcasts with Greg Rempe.
  • Weekly BBQ cartoons by Jerry King.
  • Comprehensive Temperature Guide Magnet ($10 retail).
  • Monthly giveaways of Gold Medal grills and smokers worth up to $2000.
  • Discounts on products we love.
  • Support for AmazingRibs.com!

Post comments and questions below

grouchy?

1) Please try the table of contents or the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different.

5) Post with links in them may not appear immediately.

 

COMMENTS: Click To Show Comments Or Add Your Own