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Sweet and spicy bacon is the brunch upgrade everyone begs for at my house. Throw together some simple ingredients and you’ll wow anyone who tries it. Don’t blink—it’ll disappear faster than you think.
I gave this fancy bacon its debut at a holiday morning feast, and I barely snagged a slice before the plate was gone. Now, it’s what everybody asks for at every get-together—no joke.
Tasty Ingredients
- Red pepper flakes: sprinkle in lively heat and add fun color—grab a fresh jar for max flavor
- Cracked black pepper: brings a sharp, bold punch and some herbal vibes—go for the coarse grind for best results
- Cayenne pepper: turns on that warm slow-burn that wakes up every bite—fresh is best for bold heat
- Maple syrup: the real deal brings all the woodsy breakfast sweetness—choose pure syrup for the tastiest results
- Brown sugar: makes a deep, sticky glaze—dark brown sugar gives it extra-rich vibes
- Thick cut bacon: thick slices are key, holding their own against the thick, sweet crust—aim for strips with a nice mix of meat and fat
Tasty Step-by-Step
- Cool and Serve:
- Use tongs to move the bacon onto a wire rack. Let it rest for a few minutes—it’ll crisp up as the sugar sets, but keep in mind that glaze is hot right out of the oven.
- Bake It Up:
- Slide your tray into a hot 350-degree oven. Bake 20–30 minutes. Keep your eye on it in the last ten—aim for glossy, caramelly slices, not burnt sugar. Pull them out when they’re cooked to your favorite level of crisp.
- Add That Glaze:
- Spread the sugar and spice blend all over the bacon with your hands. Pat it down so it stays put. Don’t stress about doing the flip—the heat will care for the underside as it bakes.
- Set Up the Bacon:
- Put parchment on your baking tray and lay out each bacon strip so nothing overlaps. This is how you get them super crispy.
- Make the Glaze:
- Mix brown sugar, maple syrup, cayenne, black pepper, and red pepper flakes in one bowl. Stir till you’ve got a damp, sandy mess. This way, every slice comes out spicy and sweet.
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I’m hooked on the deep maple flavor here, probably because it brings back lazy weekend mornings at my old family cabin. My folks always camped in the kitchen waiting for that first hot batch out of the oven.
How to Store It
Wait until your bacon is totally cool. Pop the pieces between layers of parchment paper inside a sealed container. They’ll keep in your fridge up to five days. To get them crispy again, bake them a few minutes at 350—skip the microwave since that makes the glaze chewy instead of crunchy.
Ingredient Swaps
Only have regular bacon? That’s fine—just drop the cook time and keep close watch on the sweet glaze so it doesn’t burn. Swap in smoked paprika instead of cayenne if you like smoke over spice. You can use honey instead of maple, but expect a softer flavor.
Ways to Serve
Serve this sweet bacon on a brunch board with berries and scrambled eggs for a real treat. Toss chopped bits on salads for that salty-sweet crunch, or throw a few strips on top of burgers or grilled cheese to take things over the top.
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Background and Fun Facts
Sweet glazed bacon started in Southern home kitchens—a mix of pork and brown sugar or molasses for something special. Nowadays, you’ll spot it in hip brunch joints, but every bite still feels like a cozy celebration at home.
Recipe FAQs
- → What’s the best way to keep the sugar from burning?
Stick to 350°F and check the bacon often as it nears the last few minutes of baking.
- → Why is using a wire rack important?
It makes sure the fats drip away, keeping the bacon crispy instead of greasy while helping it stay sticky.
- → Can the spiciness be toned down?
Of course! Reduce the chili flakes or cayenne for a milder kick, or toss in more if you like it hotter.
- → Do I need to coat the entire bacon strip?
Nope! Spread the glaze on one side. It will melt and naturally spread over both sides as it bakes.
- → What’s the ideal way to serve this sweet and spicy bacon?
It’s perfect next to eggs at brunch, as a topping, or eaten on its own as an addictive savory snack.
- → How long does it stay good for?
Pop it in an airtight container and leave at room temp for 2 days or refrigerate for up to 4 days.