Candied Bacon, An Idea Whose Time Has Come

Turns out it’s surprisingly easy to make:

Baconmania is the Food Fad That Will Not Die, and, to be honest, I’m a little over bacon getting thrown all willy-nilly over everything. But, for these — crisp, crackly, chewy, just slightly caramelly and of course smoky, salty and fatty — for these I will stop playing the jaded fool and get down with some sticky-fingered madness. The combination of textures and flavors is, well, as much a treat as Halloween candy.

The idea is simple: You cook bacon and then melt sugar onto it, which cools into a sweet, brittle shell. It works because of two things: Cooking bacon relatively slowly renders away much of the fat but keeps the meat pliable until you actually candy it, and sugar does crazy things when it gets hot. At some other point we’ll get into the different stages of sugar hardness and all their cute names, like “firm ball” and “soft crack,” but for now, we’ll just leave it at the fact that once sugar hits 310 degrees Fahrenheit, it cools into glass. How will you know when it’s gotten that hot? Well, at about 340 it starts to turn to caramel, so once its color becomes golden and then brown, it’ll be fine.

Dodd Harris
About Dodd Harris
Dodd, who used to run a blog named ipse dixit, is an attorney, a veteran of the United States Navy, and a fairly good poker player. He contributed over 650 pieces to OTB between May 2007 and September 2013. Follow him on Twitter @Amuk3.


  1. When I first saw the headline I thought it read “Canadian Bacon, An Idea Whose Time has Come”–which I guess raises the inevitable question: what about candied Canadian bacon?

  2. Brummagem Joe says:

    Sounds ghastly, but then I’ve never really liked mixing syrup my eggs.

  3. John Burgess says:

    ‘Founding Farmers’ restaurant, on M St. in DC has excellent candied bacon! They call it ‘Bacon Lollis’, though, which is really dumb. It’s $9 a portion, but worth it in my book.