Bacon Candy, Man Candy, Pig Candy, Candied Bacon, whatever you call it this candied bacon is a crowd pleaser! Or should I say man pleaser?
I make this every year during the Christmas holidays and it goes fast, so make more than you think you'll need! Keep bacon candy in the refrigerator until ready to serve or after serving.
IF you have any leftover, you can use it many ways. Chop it up and serve over salads, top your toffee recipe with it, crumble into your chocolate chip cookie dough, top your pancakes, garnish your bloody mary, toss in with roasted Brussels sprouts or Butternut squash, sprinkle over pizza, garnish soups, add to your burger, serve as a side to just about any breakfast, top grilled chicken, use in your baked beans recipe, serve as a topping to your baked sweet potatoes, top your sundae or milkshake…
For an extra decadent treat, dip your Bacon Candy in sweet dark chocolate. Dip only half way so you have a “handle” to hold onto. Lay dipped Bacon Candy onto parchment paper to completely dry before serving.
An alternate method of cooking Bacon Candy is in the smoker. This method gives it an extra smokey flavor that's outstanding! Prepare your smoker for cooking at about 225°F with indirect heat.
Let the smoker heat up to 225°F before placing the bacon in the smoker.
Place the bacon into the smoker and let it smoke for about 1 hour over indirect heat.
After an hour, take it out of the smoker and flip the bacon pieces over to the other side, making sure the pieces do not touch. Sprinkle on more cajun sugar mixture.
Smoke for an additional hour.
Let it cool for about 30-60 minutes before eating it for best results.
Save
Save
Ingredients
- 2 pounds thick sliced bacon
- 1 cup dark brown sugar
- 2 tablespoons Cajun Dry Rub recipe below
Instructions
- Preheat the oven to 400°.
- Line 2 rimmed baking sheets with foil.
- In a small bowl, whisk the brown sugar with the <g class="gr_ gr_69 gr-alert gr_spell gr_inline_cards gr_disable_anim_appear ContextualSpelling ins-del multiReplace" id="69" data-gr-id="69">cajun</g> dry rub.
- Arrange the bacon strips (not touching) on the foil and coat the tops with the cajun sugar.
- Bake for 20 to 25 minutes, until caramelized and almost crisp.
- Transfer the bacon to a cooling rack set over a foil-lined sheet pan to cool completely; serve.
Cajun Dry Rub
Author:
Ingredients
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 2 ½ teaspoons paprika
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 ¼ teaspoons dried oregano
- 1 ¼ teaspoons dried thyme
- ½ teaspoon red pepper flakes optional or adjust to taste
Instructions
- Stir all ingredients together and store in an airtight container.
Leave a Reply