Save My friend brought a plate of these to a Sunday brunch, and I watched people's faces light up like they'd just discovered something secret. The way the brown sugar caramelizes into this glossy, crackly shell while the bacon underneath stays tender—it's honestly a game-changer. Snoop's version of candied bacon isn't subtle, and that's exactly why it works. One bite and you understand why something this simple became legendary.
I made this for a group of friends during a snowed-in Saturday, and the smell alone brought everyone to the kitchen before we'd even finished setting the table. There's something about bacon caramelizing with brown sugar that smells like you're doing something fancy, even though it's sitting in your oven. By the time the timer went off, we were all hovering nearby like we were waiting for the main event—which, honestly, these strips kind of were.
Ingredients
- 8 slices extra-thick cut bacon: Thick cuts matter here—thin bacon will burn before it caramelizes properly, and you want that chewy-crispy texture underneath the sugar crust.
- 1/2 cup packed light brown sugar: Pack it down when measuring so you get the right amount of coating coverage and that gorgeous caramelized finish.
- 1/2 teaspoon cracked black pepper: Fresh cracked is noticeably better than pre-ground; the texture and flavor hold up better through the heat.
- 1/4 teaspoon cayenne pepper (optional): This is your heat option—skip it if you want pure sweetness, or go generous if you like spicy-sweet contrast.
- 1/2 teaspoon smoked paprika (optional): Adds a subtle smokiness that deepens the flavor without overpowering the caramel notes.
Instructions
- Set up your oven and rack:
- Preheat to 400°F and line a rimmed baking sheet with foil, then top it with a wire rack. The rack lets heat circulate under the bacon so it crisps evenly instead of sitting in its own fat.
- Arrange the bacon:
- Lay each slice flat on the rack with a little space between them—crowding them leads to uneven cooking. Make sure they're not touching or overlapping.
- Mix your coating:
- Combine the brown sugar, black pepper, cayenne, and paprika in a small bowl and give it a quick stir so everything's evenly distributed.
- Coat generously:
- Sprinkle the sugar mixture over both sides of each bacon slice, pressing gently so it sticks. Don't be shy—the coating is what makes this special.
- Bake with attention:
- Slide the pan into the oven for 30 to 35 minutes, rotating halfway through so it caramelizes evenly. You're looking for deep golden-brown edges and a crispy texture.
- Cool slightly before serving:
- Let the bacon rest on the rack for about 5 minutes after coming out of the oven—it'll crisp up even more as it cools, and you'll avoid burned fingers.
Save There was this moment when my cousin, who claims he doesn't really care about food, came back for thirds without saying a word. Didn't need to—the bacon spoke for itself. That's when you know something's actually good.
The Sweet and Salty Magic
What makes this bacon irresistible is how the brown sugar creates this thin, caramelized shell that shatters when you bite into it, releasing sweetness right before the salt and smokiness hit. It's the balance that gets people—it's not dessert bacon, but it's definitely more indulgent than your weekday breakfast strip. The spices (especially that optional smoked paprika) keep it from feeling one-dimensional.
Timing and Temperature Matter
Baking at 400°F is the sweet spot—hot enough to render the fat and crisp the edges without charring the sugar too quickly. If your oven tends to run cool, you might need the full 35 minutes. If it runs hot, start checking around the 25-minute mark. The halfway rotation is worth doing even if it feels like an extra step, because it's the difference between perfectly caramelized strips and ones with uneven browning.
Flavor Variations and Serving Ideas
The beauty of this recipe is how easily you can customize it based on what you're feeling. Swap the smoked paprika for regular paprika if you want a cleaner sweetness, or add a pinch of garlic powder if you're serving it with savory dishes. This bacon works as a standalone snack, crumbled over vanilla ice cream, alongside eggs and pancakes, or even chopped up in a salad for a sweet-salty crunch.
- For a deeper sweetness, try using maple sugar instead of brown sugar—it adds subtle complexity without changing the cooking time.
- If you like serious heat, crank the cayenne up to 1/2 teaspoon for a spicy kick that plays nicely with the caramel.
- Store any leftovers in an airtight container at room temperature for up to a day, though honestly, they rarely last that long.
Save Make this once and it becomes the thing people remember about your kitchen. It's simple enough to pull together any morning, but special enough that it feels like you actually did something.
Cooking Guide
- → What is the best cut of bacon for this dish?
Extra-thick sliced bacon works best as it holds up well during baking and achieves a crispy, caramelized texture.
- → Can I adjust the spice level?
Yes, the cayenne pepper amount can be increased or skipped to adjust the heat according to your preference.
- → How do I prevent the bacon from sticking to the baking rack?
Lining the baking sheet with foil beneath a wire rack keeps bacon elevated to crisp evenly without sticking.
- → Can I use a different sweetener than brown sugar?
Maple sugar or even honey powder can be used for a subtle variation in sweetness and flavor profile.
- → How long can leftovers be stored?
Store cooled bacon in an airtight container at room temperature and consume within one day for best texture.