Candied Bacon


    12 rashers streaky bacon

    maple syrup

    caster sugar

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3 users rated this recipe 3.5 on average.

Starter serves 4

This is a preposterous snack that combines the unholy trinity of fat, salt and sugar in one hit. You really can’t get more sin into such a small package but, likewise, you probably don’t need telling how ridiculously tasty it is.

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Preheat the oven to 180C/350F/gas mark 4.


Lay a sheet of baking paper on a roasting tray and place the streaky bacon in regimented rows. Cover with another layer of baking paper and place a second roasting tray onto the top to create a press. 


Roast for 15 minutes in the oven, then lower the temperature to 150C/300F/gas mark 2 and remove the upper tray and top layer of baking paper. Roast for another 15 minutes.


When the bacon looks evenly brown and crispy, remove from the oven and pat dry with kitchen paper.


Allow the rashers to cool for 10 minutes, brush them with maple syrup, and leave to dry for 15-20 minutes. Dust with caster sugar and, using a blowtorch, caramelize the sugar on top. Repeat for the reverse.


Let them cool again and serve the rigid rashers upright in a short glass tumbler.

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