By Steven Raichlen, 5-time James Beard Award-winner and Barbecue Hall of Famer

The timeless adage, "Candy is dandy," has long celebrated the simple pleasure of sweet confections. However, in the realm of culinary artistry, a more decadent and arguably more gratifying delight has emerged: candied bacon. This exquisite creation, a harmonious marriage of savory pork and caramelized sweetness, has captured the hearts – and palates – of food enthusiasts worldwide. Its ability to elevate a humble breakfast staple into a gourmet experience is a testament to its profound appeal.

My personal journey with candied bacon, as is often the case with life’s most satisfying discoveries, began with a domestic plea. My wife, with an almost prophetic craving, declared her desire for candied bacon to accompany her morning eggs. In a household that reveres the wisdom of the saying, "Happy wife, happy life," her request was not merely acknowledged but enthusiastically embraced. Fortunately, a package of organic, thick-sliced, cob-smoked bacon lay waiting in the refrigerator, a perfect canvas for this sweet and salty masterpiece. A swift assembly of maple syrup and brown sugar, both also of the organic variety, and a preheated griddle set the stage for a culinary transformation.

A Sweet and Savory Genesis: Tracing the Roots of Candied Bacon

The exact origin of candied bacon remains a subject of delightful culinary debate, much like the origins of many beloved dishes. However, its lineage can be traced through several influential predecessors. One notable ancestor is "pig candy," a term popularized on the competitive barbecue circuit. Pit masters, with their innate understanding of flavor alchemy, would meticulously crust pork belly with a blend of brown sugar, black pepper, and cayenne, before subjecting it to an hours-long smoke in offset smokers. This slow, deliberate process infused the pork with an unparalleled depth of flavor and a tantalizingly crisp texture.

The early 2000s saw Martha Stewart contribute to the candied bacon narrative with her own oven-baked rendition. She elevated bacon by coating it in sugar and spices, baking it to a delightful crisp. While an admirable effort, her creation was arguably surpassed by the emergence of "Millionaire’s Bacon," a dish trademarked and popularized by the Sweet Maple restaurant in San Francisco. This iteration further refined the concept, solidifying its status as a premium indulgence.

Yet, in my considered opinion, candied bacon’s existence is not attributable to a single progenitor. Like the discovery of fire, its concept seems to have arisen independently in multiple locations, driven by an elemental culinary truth: the exquisite synergy of sweet, salty, and smoky flavors creates an undeniable edible paradise. This inherent appeal transcends specific culinary traditions, leading to its ubiquitous presence in various forms across the gastronomic landscape.

Crafting Candied Bacon: A Simple Griddle Masterpiece

The wife-pleasing candied bacon I prepared this morning is a testament to its inherent simplicity and remarkable flavor payoff. The process is straightforward, requiring minimal ingredients and equipment. All you truly need is bacon, maple syrup, brown sugar, a griddle, tongs, and a wire rack for cooling.

Step 1: Preparing the Griddle

Begin by heating your griddle to a medium-high temperature. Open a 12-ounce package of thick-sliced bacon. To effectively grease the griddle, fry a single strip of bacon first. Allow approximately 2 to 4 minutes per side for this initial strip, ensuring you rub the bacon across the griddle surface. This action will render enough fat to create a non-stick base for the subsequent strips.

Step 2: The Maple Glaze

Arrange the remaining bacon strips on a platter. In a small bowl, measure out 1/4 cup of maple syrup. Using a basting brush, meticulously coat each strip of bacon with the syrup, ensuring both sides are thoroughly glazed. This maple syrup acts as the adhesive for the sweet coating to come.

Step 3: The Brown Sugar Crust

Spread 1 cup of brown sugar (light or dark, according to your preference) in a foil pan. Carefully dip each syrup-glazed bacon strip into the brown sugar, turning to ensure an even and generous coating on both sides. You may need to add more brown sugar as you progress to maintain adequate coverage. Once coated, arrange the sugar-crusted bacon strips on the preheated griddle.

Step 4: The Sizzle and Sear

Fry the bacon until it begins to sizzle audibly and achieves a darkly browned, caramelized exterior on both sides. This typically takes between 2 to 4 minutes per side. Employ your tongs to carefully turn the bacon, ensuring even cooking and preventing any burning. The sugar will begin to melt and caramelize, creating a delightful crust.

Step 5: The Crisp Perfection

Once cooked to your desired level of crispness, carefully transfer the candied bacon to an oiled wire rack positioned over a drip pan. Allow the bacon to cool slightly, or to room temperature. As it cools, the candied coating will harden, resulting in a satisfyingly crisp texture.

Beyond Breakfast: Versatile Applications of Candied Bacon

The applications of candied bacon extend far beyond its traditional role as a breakfast accompaniment. While it proved a spectacular partner to my wife’s farm-fresh scrambled eggs, its versatility is truly remarkable. It adds an unparalleled layer of sweet and savory complexity to French toast, transforming a classic into an extraordinary indulgence. Imagine its presence within a classic BLT sandwich, elevating every bite with its unique textural and flavor profile.

The possibilities are, quite frankly, astounding. Crumbled over baked potatoes, it introduces a surprising and delightful contrast. Its inclusion in salads, particularly potato salad, offers a sophisticated twist that is both unexpected and incredibly delicious. And for the truly adventurous palate, candied bacon even finds a place atop ice cream sundaes, offering a daring yet rewarding flavor combination that plays on the irresistible sweet and salty dynamic. The recipe for this culinary marvel is also detailed in my book, Man Made Meals: The Essential Cookbook for Guys, further cementing its place in the pantheon of great dishes.

The Ultimate Reward: A Happy Wife, A Happy Life

Ultimately, the greatest testament to the success of candied bacon lies in its profound ability to elicit joy. For me, the creation of this dish was not merely about mastering a recipe; it was about bringing happiness to my wife. And in that regard, the success was absolute. The simple act of preparing and sharing this delicious treat brought a smile to her face and a warmth to our morning, reinforcing the enduring truth that sometimes, the simplest pleasures can indeed be the dandiest of all.

A Note on Customization:

For those who enjoy a more complex flavor profile, the basic candied bacon recipe offers ample room for personalization. Many enthusiasts opt to incorporate additional elements into the brown sugar crust. Common additions include freshly ground black pepper, a pinch of cayenne pepper for a touch of heat, or their favorite barbecue rub for an added layer of smoky and spicy complexity. Experimentation is encouraged, as the perfect candied bacon is often a matter of individual taste.

Your Culinary Journey Continues

The exploration of flavor is an ongoing adventure. I encourage you to delve into our comprehensive recipe collection to plan your future culinary endeavors, from quick weeknight grills to ambitious weekend projects and memorable special-occasion feasts.

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