Crispy Maple Whiskey Candied Bacon (Brown Sugar Glaze)
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. This helps keep the content on my site free. please read my disclosure here
If a picture could speak a thousand words, this one would be shouting! Say hello to your new favourite sweet and savoury obsession: Crispy Maple Whiskey Candied Bacon.
Picture this: thick-cut, salty bacon doused in smooth maple-flavoured whiskey, heavily seasoned with sweet brown sugar, and finished with a kick of peppery spice. One bite delivers a mind-blowing, crispy, sweet-and-salty combination that will have your taste buds dancing and your brain trying to make sense of how something can be this good.
The absolute secret to getting it crispy while retaining all that incredible flavour? A touch of cornstarch! Keep this recipe handy for your next get-together—these elevated bacon strips are a guaranteed crowd-pleaser and the ultimate snack before brunch or dinner.
Why You’ll Love This Recipe
- The Secret Ingredient: Adding cornstarch to the brown sugar absorbs excess moisture, ensuring your bacon gets an incredibly crispy, caramelized outer layer instead of becoming a soggy mess.
- The Perfect Flavour Balance: The combination of rich maple syrup, sharp cayenne pepper, and savoury thick-cut bacon hits every single flavour craving at once.
- Highly Versatile: Serve it as a brunch appetizer, crumble it over a bowl of creamy soup, or use it as a gourmet topping for my Boozy Maple Whiskey Cinnamon Rolls!
Ingredients You Will Need
Only a few bold ingredients are needed to make this show-stopping snack!
For the Bacon:
- Thick-Cut Bacon: 2 pounds (1 kg package) of thick-cut bacon strips. (Full sodium is best for the ultimate sweet/salty contrast!)
For the Boozy Marinade:
- The Booze: ½ cup Maple-flavoured whiskey (or Bourbon).
- The Sweetness: 2 Tablespoons pure maple syrup.
- The Spice: ¼ teaspoon ground cayenne pepper and ½ teaspoon ground black pepper.
For the Crispy Coating:
- The Glaze: 1 ½ cups packed brown sugar.
- The Secret Crunch: 3 Tablespoons cornstarch.
How to Make Candied Bacon (Step-by-Step)
Phase 1: Marinate the Bacon
- Pat the bacon strips completely dry with paper towels, then place them into a wide, shallow dish.
- Pour the maple whiskey, maple syrup, cayenne pepper, and black pepper directly over the meat.
- Gently massage the liquid and spices into the bacon strips. Cover the dish tightly with plastic wrap and refrigerate for 30 minutes to let the marinade infuse deeply.
Phase 2: Prep the Crispy Coating & Pan
Proper pan prep is crucial to getting crispy bacon and avoiding a ruined baking sheet!
- In a medium mixing bowl, thoroughly whisk together the brown sugar and the cornstarch. Set aside.
- Preheat your oven to 375°F (191°C) and ensure the oven rack is in the middle position.
- Crucial Step: Line a rimmed baking pan completely with aluminum foil (both the bottom and sides). Place a heatproof wire baking rack directly inside the lined pan. This allows the rendered fat to drip away while hot air circulates underneath to crisp the bacon!
Phase 3: Coat and Bake
- Take half of your brown sugar/cornstarch mixture and gently mix it directly into the marinated bacon in the shallow dish.
- Lay each coated bacon strip vertically onto the wire rack. Do not let them overlap! (Bake in batches if your pan is too small).
- Use your fingers or a spoon to sprinkle the remaining dry sugar mixture in an even, thin layer over the top of each strip.
- Bake on the middle rack for 20 to 25 minutes, or until the bacon is beautifully browned and the sugar is bubbling and caramelized.
Phase 4: Cool and Crisp
- Oven Troubleshooting: Ovens vary wildly. If your bacon is browning faster than the sugar can caramelize, drop the temperature to 350°F (177°C) and extend the baking time by 5 to 10 minutes.
- Carefully transfer the cooked bacon from the hot rack to a separate, clean wire cooling rack.
- Let the bacon cool for at least 30 minutes before serving. As it cools, the sugar will harden into that perfect, crunchy glaze!
💡Pro Tips for the Best Puff Pastry
- Why Thick-Cut Bacon? Using thick-cut strips gives you a chewy interior and a perfectly crispy exterior. It provides enough cooking time for the thick fat to render and the sugar to caramelize without burning.
- Avoid Burnt Edges: To prevent the thin tips of the bacon from burning before the center is done, use a sharp knife and trim the ends straight across so each strip is completely even and not pointed.
- Change the Foil: If you are baking in multiple batches, take the time to carefully change the aluminum foil in the bottom of the pan between runs. Leftover drippings from the first batch will quickly reach their smoking point and burn in the oven!
Complete Your Brunch Menu
This sweet-and-savoury candied bacon is the ultimate side dish or garnish. Serve it alongside the following dish suggestions for an unforgettable meal!
- Boozy Maple Whiskey Cinnamon Rolls: Chop this crispy bacon up and sprinkle it generously over the cream cheese glaze of these massive, pillowy cinnamon rolls!
- 30-Minute Cream of Asparagus Soup (with Lemon Pesto): Break a slice in half and lay it across the top of this vibrant, creamy spring soup for a salty crunch.
- Easy Crispy Fried Pork Wontons: Building the ultimate party platter? Serve a stack of this candied bacon right next to these savoury, crunchy pork appetizers.
Frequently Asked Questions
I can’t find Maple-flavoured whiskey. What else can I use?
No problem! You can easily make your own by mixing ½ cup of regular whiskey with 2 extra Tablespoons of maple syrup or 2 teaspoons of maple extract. Standard Bourbon is also an incredible substitute that pairs beautifully with the brown sugar.
Do I have to use alcohol?
Not at all! Although most of the alcohol burns off during the baking process, you can easily skip the whiskey to keep this 100% kid-friendly. Simply increase the pure maple syrup or use maple extract, and consider buying maple-smoked bacon for extra flavour.
How should I store and reheat leftover candied bacon?
This bacon is always best enjoyed on the day you make it! However, if you have leftovers, wrap each strip individually in wax paper and store them in an airtight container in the fridge for up to a week. To reheat, remove the wax paper and bake on a parchment-lined tray at 325°F (162°C) for about 10 minutes until the sugar bubbles.
Pin it for later
Crispy Maple Whiskey Candied Bacon (Brown Sugar Glaze)
Ingredients
- 2 pounds thick-cut Bacon strips full sodium is best
- ½ cup Maple flavoured whiskey (see notes below) or Bourbon
- 2 Tablespoons pure Maple syrup
- ¼ teaspoon ground cayenne pepper
- ½ teaspoon ground black pepper
- 1½ cups brown sugar packed
- 3 Tablespoons cornstarch
Equipment
Method
- Marinate the Bacon: Pat the bacon strips dry with paper towels, then place them into a wide, shallow dish. Add the maple whiskey, maple syrup, ground cayenne pepper, and ground black pepper to the bacon. Gently massage the liquid mixture into the meat. Cover tightly with plastic wrap and refrigerate for 30 minutes.
- Prep the Oven and Pan: Preheat the oven to 375°F (191°C) and move the oven rack to the middle shelf. Line a rimmed baking pan completely with aluminum foil and place a heatproof wire rack directly inside the pan.
- Mix the Coating: Combine the brown sugar and cornstarch in a medium bowl. Add exactly half of this dry mixture to the marinated bacon in the shallow dish and gently mix it in to coat the meat.
- Arrange the Bacon: Lay each coated bacon strip vertically on the wire rack without overlapping them. (Bake in batches if they do not all fit). Use a spoon or your fingers to sprinkle the remaining dry sugar mixture in an even, thin layer over the top of each strip.
- Bake: Bake the bacon for 20 to 25 minutes, or until the meat is browned and the sugar is bubbling and caramelized. (Note: Ovens vary. If your bacon is browning faster than the sugar can caramelize, drop the oven temperature to 350°F (177°C) and extend your baking time by 5 to 10 minutes).
- Cool and Crisp: Carefully transfer the cooked bacon to a separate, clean wire cooling rack. Let it rest for at least 30 minutes before serving. This crucial step gives the sugar a chance to harden into a crispy glaze as it cools! (If baking in batches, carefully change the aluminum foil in the pan to avoid burning the drippings to a smoking point).
