Lacquered Bacon

Lacquered Bacon

Although bacon frying in a pan is iconic, there is a better way … much better.


  • 1 pound thick-cut bacon
  • 1/2 teaspoon black pepper (coarsely ground, separated into 1/4 measurements)
  • 4 tablespoons dark muscovado sugar (plus 3 tablespoons)
  • 1/4 teaspoon red pepper flakes (or more if you're up to it)
  1. Set the oven temperature to 400 degrees F.
  2. Line a half sheet pan with parchment paper and lay the bacon in a single layer so that there’s little or no space between the pieces on a cooling rack set in the pan.
  3. Liberally sprinkle one side of the bacon slices with the 1/4 teaspoon black pepper, 4 tablespoons sugar and red pepper flakes.
  4. Set the sheet pan in the oven and roast for 15 minutes. Remove the pan and use the back of a spoon to spread the dissolved sugar/pepper mixture evenly across the slices of bacon. Wait one minute.
  5. Flip the bacon over and liberally sprinkle the other side of the bacon with remaining black pepper and 3 tablespoons sugar.
  6. Return the sheet pan to the oven and roast until desired doneness: 15 minutes for chewy, 18 minutes for crisp. Cool completely before devouring.


Add yours
  1. 1

    This… looks remarkable. I am wondering about the method of cooking, though. I see reviews stating dark smoke billowing from within the confines of conventional ovens, choking out sun and sky, which ultimately summoned those heroic men and women of local emergency services…! I see sugar substitutions gone awry or with results unexpected. I see a score of different methods of cooking, and the suggested adjustments between!

    I ask this fantastic community a question, before I turn an experiment into a disaster…
    Would not using the broiler and a true broiling pan, the bottom of which and cooking surface lined with parchment, the latter pierced to drain away the fat, help mitigate the reported black clouds of doom? A direct heat from above and a place for the grease to escape below to cooler climes seems sound reasoning. Has anyone tried this?

  2. 2

    Yeah so…followed the directions exactly…and got this…my fire alarm went off, the fire department had to be cancelled. I had to call my security company to get the alarms shut off. The neighbors checked on me…and I have a blackened mess that was originally good bacon.

  3. 3
    Kristin Coble

    For those having an issue with smoke–i keep two parchment covered cookie sheets at the ready. When I flip the bacon I move it to a fresh lined pan. The smoke is coming from the fat/melted sugar from the first 15 min…This cut down the smoke issue by at least 80% 🙂

  4. 9
    Merak Spielman

    I wanted a substitute for muscovado sugar because I don’t know where to buy it locally, and on Amazon it costs $25/lb, which is a little silly.

    I read that the most readily available substitute for muscovado sugar is dark brown sugar.

    I tried this recipe with the brown sugar I had in my pantry. It came out tasty, but not, I think, the way it was supposed to. It wasn’t nearly as dark and “glazy” as the picture. Most of my glaze liquefied and dripped into the pan, where it promptly burnt (good thing I put down parchment). I think muscovado is much darker than the brown sugar I used.

    It might work better to make your own very dark brown sugar with white sugar and molasses. Or maybe even just brush the bacon with molasses and sprinkle a bit of sugar on.

  5. 12
    Kat Gnagey

    Our church recently had a bacon themed dinner. I made this and your praline bacon. Both were a big hit. I had about 20 guys come up to me and ask me for the recipe. Everyone was also curious as to how I got the bacon so flat; I then told them about the joys of cooking bacon in the oven.

  6. 18

    Anyone know the shelf life for this delicious piggy glazed goodness? I was thinking about bringing this on a week long hike but not sure if it wood go bad or not.

  7. 20

    Oh my! I haven’t had a smoking issue but my oven seems to run a little cool. My roasting times were closer to 20 and 20. Looks quite pretty. This is my first go round so I don’t know if I’d want more sugar. I generally prefer the taste of pig to sweet 🙂 Definitely won’t be the last time! Our local market seems to have closely dated thick slab bacon…guess what’s coming home 🙂

  8. 21
    Jackson Slade

    Never have tried “candied” bacon, I just can’t bring myself to over cook meat for any reason and nobody has offered me a piece. Guess I’ll stick to putting it in candy, cooked the way I like.

  9. 22
    Tom(x slices)

    The ingredients list needs one modification – “1 pound thick cut bacon” should be “1 pound thick cut bacon (x slices)”. Some of the “thick cut” bacon I’ve seen is so thin it can’t be cooked to chewy 🙁 If the recipe mentioned that 8 slices was a pound that’d help.

    I’m so making this tomorrow…

  10. 23

    I have made this several times- LOVE IT– but!- the portions of brown sugar etc — not enough – used way more- after flipping the bacon and putting it back into the oven– about 8 minutes in, it begins to smoke terribly- even with windows open and fans on — I was hoping his blog would mention a way around this, but it just brings me back to the recipe when I click on ‘read more’ — I’ve tried with & without parchment paper – same result. Any suggestions?

  11. 30
    Brianne D

    we made this on the grill today with bacon from our local meat locker. It was delicious! We also almost doubled the brown sugar mix so it was even more flavorful.

  12. 33

    This recipe sounds amazing.
    Question for those of us who can’t eat sugar.
    Anyone tried this with other sweeteners like stevia?
    I bake my bacon all the time, but I haven’t tried to make Pig Candy with stevia…
    I’m looking for new ways to enjoy my bacon!
    Any hints, recommendations, etc..?
    Thank you!

    • 34

      Stevia would work just fine, but you won’t get the candied effect that you will with brown sugar due to the lack of dark sugary molasses found in brown sugar. You can however make your own (almost) sugar-free brown sugar by mixing your stevia with brown sugar (1 Tbsp molasses / 1 cup stevia). The molasses will have a little sugar in it, but it’s necessary if you want that mouth-watering lacquered flavor.

    • 35

      Erythritol will caramelize! It’s not quite as sweet as sugar though. My thoughts would be a blend of Erythritol and Stevia to taste. Or even easier try Truvia (its a pre-made combo of both) to get that texture. You could put just a touch (1tsp of molasses to get the flavor. Spread out across the whole pan the sugar count will be negligible.

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