Espresso Candied Bacon
Equipment
- Wire Rack (placed over a rimmed baking sheet) – lets the bacon cook evenly and get crispy
- Parchment paper or foil makes cleanup a breeze
- Pastry Brush for spreading the maple syrup and espresso mixture (or use the back of a spoon)
- Oven a must here; this isn’t a stovetop situation
- Cooling rack lets the bacon crisp up after baking
Ingredients
- 12 slices thick-cut bacon the thicker, the better
- 1/3 cup brown sugar use dark brown for richer flavor
- 1 tbsp ground espresso or finely ground dark roast coffee
- 1 tbsp maple syrup for that maple candied bacon vibe
- 1/2 tsp smoked paprika optional, but adds depth
- Pinch of cayenne if you want a subtle heat kick
- Fresh cracked black pepper to taste
Instructions
Preheat the oven
- To 375°F (190°C). Line a baking sheet with foil and place a wire rack on top.
Mix the glaze
- In a small bowl, combine brown sugar, ground espresso, maple syrup, smoked paprika, cayenne, and a few grinds of black pepper.
Arrange the bacon
- On the wire rack in a single layer. Use a pastry brush or spoon to coat each slice generously with the espresso mixture.
Bake for 20–25 minutes
- Or until the bacon is crispy and caramelized. Watch closely in the last 5 minutes—candied bacon can go from perfect to burnt fast.
Cool on a rack
- Remove the bacon and let it cool for 5 minutes on the wire rack. It will firm up as it sits.
Serve or store
- Enjoy immediately, or store in an airtight container once fully cooled. It’s amazing eaten warm, but just as good at room temp.