Candy bacon from the smoker is thick-cut bacon coated with brown sugar and gently cooked until the edges are crisp and the glaze is glossy. Low, indirect heat adds wood-smoke flavor while letting the fat render without scorching the sugar—a simple sweet-and-savory snack for brunch, parties, or a cookout.
Ingredients
- 1 pound thick-cut bacon, about 10 to 12 slices
- 1/2 cup packed light or dark brown sugar
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper, optional
- 1/2 teaspoon smoked paprika, optional
- Neutral high-heat oil or cooking spray, for the rack
Instructions
- Prepare the smoker. Set it up for indirect cooking and preheat to 250°F. Use a mild wood such as apple, cherry, or maple; a small amount of hickory also works. Avoid heavy smoke, which can make the bacon taste bitter. Place a drip pan beneath the cooking area if your smoker requires one, and lightly oil a wire rack or smoker-safe grate.
- Mix the coating. Stir the brown sugar, black pepper, cayenne, and smoked paprika together in a shallow dish. The cayenne and paprika are optional; leave them out for a straightforward sweet-and-smoky version.
- Coat the bacon. Pat the slices dry with paper towels. Press both sides of each slice into the sugar mixture, using your fingers to help it adhere. Shake off loose excess so it does not fall into the smoker and burn. Arrange the slices in a single layer on the rack, leaving space between them for smoke and heat to circulate. Work in batches if needed.
- Smoke until glazed. Put the rack in the smoker and cook for about 1 hour 15 minutes to 1 hour 45 minutes. Start checking at 60 minutes. Cooking time varies with bacon thickness, smoker temperature, airflow, and how crisp you like the finished slices. The sugar should look melted and glossy, the fat should be rendered, and the bacon should be browned at the edges. If your smoker has hot spots, rotate the rack once during cooking.
- Check doneness and adjust if needed. Bacon is thin and irregular, so a thermometer is not always practical for every slice. For a temperature check, insert an instant-read thermometer sideways into the thickest part of a representative slice; USDA guidance for pork bacon is 145°F followed by a 3-minute rest. Do not rely on color alone. If the slices are still limp or the sugar looks wet, cook in 10-minute increments, watching closely so the glaze does not blacken.
- Cool on a clean rack. Transfer the bacon with tongs to a clean wire rack set over a tray. Let it rest for 5 to 10 minutes; the hot sugar coating firms as it cools. Do not pile the slices together while they are hot, or they may stick. Serve once the glaze has set.
Tips
- Choose thick-cut bacon. Regular-cut slices cook faster and can become brittle before the glaze sets. If using them, begin checking at 35 to 45 minutes and remove slices as they finish.
- Keep the heat steady. Aim for 250°F and avoid placing bacon directly over a flame. Sugar scorches easily, and a smoker running much hotter can burn the coating before the fat has rendered.
- Adjust for the bacon you buy. Bacon varies in saltiness and thickness. If it is especially salty, use a little less sugar or serve smaller pieces; there is no need to add salt to the coating.
- Prevent sticking and flare-ups. Use a rack that is lightly oiled, and keep bacon away from direct flame. A drip pan helps catch fat, but do not let it obstruct airflow or touch a hot element unless your smoker instructions allow it.
Serving Suggestions
Serve candy bacon warm or at room temperature as a snack alongside cheese, fruit, or crackers. It is also good with eggs, pancakes, waffles, French toast, or a brunch potato dish. For a party, cut cooled slices into bite-size pieces and offer them on a platter; keep them separate from very moist foods so the coating stays crisp. Crumble a slice over a salad or baked potato just before serving for a sweet, smoky accent.
Variations
For a spicy batch, increase the cayenne to 1/2 teaspoon or add a pinch of chili flakes. For a pepper-forward version, use coarse black pepper and omit the cayenne. A small pinch of cinnamon can add warmth, but keep it modest so it does not overwhelm the smoke. You can replace up to half the brown sugar with maple sugar for a more pronounced maple note; avoid pouring liquid syrup over the bacon, since it can drip and burn. For a less sweet coating, use 1/3 cup brown sugar and check for doneness early.
Storage and Reheating
Cool the bacon completely, then refrigerate it in an airtight container with parchment between layers for up to 4 days. Do not leave cooked bacon at room temperature for more than 2 hours, or more than 1 hour when the surrounding temperature is above 90°F. For longer storage, freeze it in a sealed freezer-safe container for up to 2 months; thaw overnight in the refrigerator for the best texture.
To reheat, arrange slices in a single layer on a foil-lined baking sheet and warm in a 300°F oven for about 5 to 8 minutes, checking frequently because the sugar can burn. An air fryer can work at 300°F for 2 to 4 minutes, but watch closely. Avoid microwaving if you want to preserve the crisp edges; microwave reheating can make the glaze tacky and the bacon unevenly soft. Let reheated slices cool briefly before handling.
Frequently Asked Questions
Can I make candy bacon without a smoker?
Yes. Arrange the coated bacon on a rack over a foil-lined baking sheet and bake in a 250°F oven, checking at about 60 minutes and continuing until glossy and crisp at the edges. You will miss the wood smoke, but the sugar-coated bacon will still cook well. For a smoky note, use a little smoked paprika in the coating.
Do I need to flip the bacon?
Usually not when it is on a rack with good airflow. If your smoker heats unevenly, rotate the rack rather than flipping individual slices. If the underside is not rendering or browning after about an hour, turn the slices once with tongs and continue cooking carefully.
Why did my sugar burn?
The smoker may have run too hot, the bacon may have been over a direct flame, or loose sugar may have fallen onto a hot surface. Use indirect heat, brush away excess coating, and check the bacon early. A little darkening is normal; black, bitter sugar means the bacon has scorched.
Can I use thin-cut bacon?
Yes, but it cooks much faster and is more likely to turn brittle or burn. Keep the smoker at 250°F, begin checking at 35 to 45 minutes, and remove finished slices individually. Thick-cut bacon is more forgiving and gives a chewier center.
Can I prepare it ahead?
You can smoke the bacon a day ahead, cool it promptly, and refrigerate it in an airtight container. Reheat briefly in a low oven before serving, or serve it at room temperature. The coating is usually crispest on the day it is made, so avoid adding warm slices to a sealed container.
How do I know when it is done?
Look for rendered fat, browned edges, and a melted glaze that is no longer wet. The bacon will firm as it cools, so take it off before it reaches your preferred final crispness. Cooking time is only a guide; thickness and smoker performance make a difference.