Candied Bourbon Bacon: A Sweet & Savory Indulgence

The memory is as vivid as the first bite: a smoky aroma mingling with the rich sweetness of caramelized sugar. My grandfather, a man of few words but grand gestures, would occasionally surprise us with a batch of this candied bourbon bacon. The crispy, glazed strips were devoured in moments, leaving behind sticky fingers and satisfied smiles. It wasn’t just bacon; it was a special occasion treat, a symbol of his unspoken affection.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 60 minutes
• Servings: 6
• Dietary Type: Not Gluten-Free

Ingredients

• 12 slices bacon, thick cut
• ¼ cup Bourbon
• ½ cup brown sugar

Equipment Needed

• Aluminum foil
• Broiler pan
• Wire rack
• Small bowl
• Pastry brush

Instructions

1. Preheat your oven to 375°F (190°C).
2. Line a broiler pan with aluminum foil. This is crucial for easy cleanup! Place a wire rack inside the foil-lined pan.
3. Arrange the bacon slices in a single layer on the wire rack. Make sure the bacon isn’t overlapping, as this will prevent it from cooking evenly and crisping properly.
4. Bake the bacon for 10 minutes, or just until the ends begin to curl. You want the bacon to be partially cooked but still pliable. This initial bake renders some of the fat, which will contribute to the crispiness later.
5. While the bacon is baking, prepare the bourbon-brown sugar mixture. In a small bowl, combine the brown sugar and bourbon. Stir until the sugar is mostly dissolved. It’s okay if there are a few sugar granules remaining.
6. Remove the bacon from the oven. Using a pastry brush, generously brush both sides of each bacon slice with the bourbon-brown sugar mixture. Ensure every nook and cranny is coated for maximum flavor.
7. Return the bacon to the oven and bake for 40 more minutes, or until the bacon is crisp around the edges and beautifully browned. Every 10 minutes, remove the pan from the oven and brush both sides of the bacon with the remaining bourbon-brown sugar mixture. This repeated glazing is what creates the irresistible candied coating. Be careful when handling the hot bacon and pan.
8. Once the bacon is cooked to your desired level of crispness, remove the pan from the oven. Transfer the candied bacon to a clean wire rack to cool completely.
9. Allow the bacon to cool for approximately 30 minutes. This is essential! The bacon will continue to crisp up as it cools, solidifying that perfect candied texture.
10. Enjoy your Candied Bourbon Bacon!

Expert Tips & Tricks

• Bacon Selection: Thick-cut bacon is essential for this recipe. Thin bacon will become too brittle and may burn before the sugar has a chance to caramelize. Look for bacon with a good ratio of meat to fat for the best flavor and texture.
• Even Cooking: Ensure the bacon slices are evenly spaced on the wire rack to promote even cooking and crisping. If your oven has hot spots, rotate the pan halfway through the cooking time.
• Sugar Dissolving: While you don’t need to completely dissolve the brown sugar in the bourbon, try to get it as close as possible. This prevents the sugar from burning in the oven.
• Bourbon Substitute: If you prefer not to use bourbon, you can substitute it with apple juice or maple syrup, although the flavor profile will change.
• Prevent Sticking: Using a wire rack over the foil-lined pan is crucial. It allows the fat to drip away, preventing the bacon from sticking to the pan and ensuring even crisping.
• Crispness Control: The baking time may vary depending on your oven and the thickness of the bacon. Keep a close eye on the bacon during the last 10-15 minutes of cooking to achieve your desired level of crispness.
• Don’t Overcrowd: Resist the urge to crowd the pan. It’s better to cook the bacon in batches if necessary. Overcrowding will steam the bacon instead of allowing it to crisp up.

Serving & Storage Suggestions

Candied Bourbon Bacon is delicious served immediately while still warm, but it’s also fantastic at room temperature. It makes a delightful addition to a brunch spread, a savory appetizer, or even a surprising topping for desserts like ice cream or chocolate cake.

To store leftover candied bacon, place it in an airtight container in the refrigerator. It will keep for up to 3 days. While the bacon will lose some of its crispness in the refrigerator, you can re-crisp it in a preheated 350°F (175°C) oven for a few minutes. You can also reheat it in a microwave but be mindful that it might become chewy.

It’s not recommended to freeze candied bacon, as the texture will likely become compromised upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	170 kcal	9%
Total Fat	12 g	18%
Saturated Fat	4 g	20%
Cholesterol	15 mg	5%
Sodium	140 mg	6%
Total Carbohydrate	18 g	6%
Dietary Fiber	0 g	0%
Sugars	17 g	34%
Protein	2 g	4%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

• Spicy Candied Bourbon Bacon: Add a pinch of cayenne pepper or a dash of hot sauce to the bourbon-brown sugar mixture for a spicy kick.
• Maple Bourbon Bacon: Substitute the brown sugar with maple syrup for a richer, more complex sweetness.
• Smoked Paprika Candied Bacon: Add a teaspoon of smoked paprika to the bourbon-brown sugar mixture for a smoky flavor.
• Different Types of Bacon: While thick-cut bacon is recommended, you can experiment with different flavors of bacon, such as applewood smoked or hickory smoked.
• Alcohol-Free Version: Replace the bourbon with apple juice, strong brewed tea or maple syrup.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of sugar?

A: While brown sugar provides the best flavor and caramelization, you can substitute it with granulated sugar or coconut sugar, although the taste and texture may be slightly different.

Q: The brown sugar mixture is clumping. What should I do?

A: Try gently warming the bourbon-brown sugar mixture in the microwave for a few seconds before brushing it onto the bacon. This will help dissolve the sugar and make it easier to spread.

Q: My bacon is burning before it’s crispy. What am I doing wrong?

A: Your oven temperature might be too high. Try lowering the temperature to 350°F (175°C) and increasing the baking time. Also, ensure you are using thick-cut bacon.

Q: Can I make this recipe ahead of time?

A: While the bacon is best served fresh, you can bake the bacon ahead of time and store it in the refrigerator. Reheat it in the oven or microwave to crisp it up before serving.

Q: What is the best way to clean the broiler pan after making this recipe?

A: The aluminum foil lining will make cleanup much easier. Simply discard the foil and wipe down the pan. If there are any stubborn caramelized sugar residues, soak the pan in hot, soapy water for a few minutes before scrubbing.

Final Thoughts

Candied Bourbon Bacon is more than just a recipe; it’s an experience. The combination of smoky, salty, sweet, and boozy flavors is truly unforgettable. So, gather your ingredients, preheat your oven, and prepare to indulge in this decadent treat. Whether you’re enjoying it as part of a weekend brunch or a late-night snack, this candied bacon is sure to impress. Don’t be afraid to experiment with variations and make it your own. And most importantly, share it with the people you love! Happy cooking!