Ingredients
- •2 lbs thick-cut bacon (16–20 strips)
- •¾ cup light brown sugar, packed
- •½ tsp freshly cracked black pepper
- •¼ tsp cayenne pepper (optional, for spicy-sweet)
- •¼ tsp cinnamon (optional)
Instructions
Preheat sous vide water bath to 148°F (64°C)
Arrange bacon strips in a single layer in vacuum-seal bags or zip-top bags
Do not overlap - use multiple bags if necessary
Remove air using vacuum sealer or water displacement method and seal
Submerge sealed bags in water bath, ensuring bacon is fully submerged
Cook for 24 h for perfectly tender bacon
When cook time is complete, remove bacon from bags
Pat bacon completely dry with paper towels
Preheat oven to 375°F (191°C)
Line two large baking sheets with parchment paper or silicone mats
In a shallow dish, mix brown sugar, black pepper, cayenne, and cinnamon if using
Press both sides of each bacon strip firmly into the brown sugar mixture
Coat generously - the sugar will caramelize during baking
Arrange coated bacon strips on prepared baking sheets in a single layer
Bake for 18–20 min, flipping halfway through
Watch carefully during the last 5 min - sugar can burn quickly
Bacon should be deeply caramelized, crispy, and lacquered
Remove from oven and let cool on the baking sheet for 3–4 min
The sugar will harden and become crispy as it cools
Transfer to a wire rack or serving platter
Serve immediately while still warm and crispy
Notes
- •The 24-hour sous vide creates incredibly tender bacon that crisps beautifully
- •Don't skip the resting time - the sugar needs to harden for maximum crunch
- •Candied bacon is perfect on breakfast platters, in salads, or as a snack
- •Store leftovers in an airtight container for up to 3 days, reheat in oven to re-crisp