Sweet meets salty in the most irresistible way with this strawberry brown sugar candied bacon. Juicy strawberry preserves melt into brown sugar as the bacon bakes, creating a shiny, candy-like coating with deep caramel notes and a pop of fruity brightness. Whether you’re building a brunch board, dressing up desserts, or just craving something indulgent and fun, this recipe turns simple bacon into a show-stopping treat that feels playful, nostalgic, and just a little bit decadent.
Strawberry Brown Sugar Candied Bacon
Equipment
- Baking sheet
- Parchment paper or silicone baking mat
- wire cooling rack
- Small mixing bowl
- Spoon or pastry brush
- Tongs
- Cooling rack or parchment for setting
Ingredients
- 8 slices thick-cut bacon
- ½ cup brown sugar light or dark
- ¼ cup strawberry preserves or jam thick, not runny
- ½ teaspoon vanilla extract optional
- ¼ teaspoon freshly cracked black pepper optional
- Pinch of sea salt optional, for finishing
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and place a wire rack on top.
- Lay bacon slices in a single layer on the rack.
- In a small bowl, mix brown sugar and strawberry preserves until thick and spreadable. Stir in vanilla if using.
- Brush the strawberry sugar mixture generously over the tops of the bacon slices.
- Sprinkle lightly with black pepper if desired.
- Bake for 20–25 minutes, rotating the pan halfway, until bacon is deep red-brown, bubbling, and caramelized.
- Remove from oven and let cool 5–10 minutes to fully set. Sprinkle lightly with sea salt if desired.
- Transfer carefully—once cooled, the glaze will firm up into a glossy candy shell.
Notes
- Thick-cut bacon works best to prevent burning and ensure a chewy-crisp texture.
- Use thick strawberry preserves, not jelly, so the glaze sticks and caramelizes properly.
- If your jam is thin, simmer it for 2–3 minutes to thicken before mixing with sugar.
- Always bake on parchment or a silicone mat—foil can cause the sugar to scorch.
- Let the bacon cool for 5–10 minutes after baking so the glaze sets into a candy-like shell.
- For extra strawberry flavor and color, finish with a light dusting of freeze-dried strawberry powder.
- Watch closely during the last few minutes—sugars can go from caramelized to burnt quickly.
FAQs
Can I use fresh strawberries instead of jam?
Fresh strawberries release too much liquid. For best results, cook them down into a thick compote first or use preserves.
Does the bacon stay crispy after cooling?
Yes. As it cools, the sugar glaze firms up, giving the bacon a candy-like crunch with a slight chew.
Can I make this in an air fryer?
Yes, but work in small batches at 350°F and watch closely—the sugars caramelize faster than in the oven.
Is this recipe freezer-friendly?
Not recommended. Freezing causes the sugar glaze to become sticky and lose its crisp texture when thawed.
What kind of bacon works best?
Thick-cut pork bacon gives the best balance of crisp edges and chewy centers.
Can I reduce the sweetness?
You can slightly reduce the brown sugar, but keep enough to create the candy shell—otherwise it won’t caramelize properly.
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