Sweet-and-spicy bacon strips, rolled in brown sugar and pork rub, then baked on a wire rack at 180°C (350°F) so the fat drips away while the sugar melts into a crackly candy glaze. Bacon baked flat on a tray stews in its own grease; the rack is what keeps the coating dry enough to caramelize. Sriracha and chopped pickled jalapeño go on before baking, so their heat and vinegar cook right into the shell. After about 20 minutes the strips still feel slightly soft; give them a minute to cool and the coating sets hard and glassy. For a milder batch, leave off the sriracha and jalapeño.
Instructions
- 1
Place a wire rack on a baking tray. Mix brown sugar with pork seasoning in the tray.
- 2
Roll each bacon slice in the sugar-spice mix, coating both sides well.
- 3
Lay the coated bacon strips onto the wire rack.
- 4
Drizzle sriracha sauce generously over each bacon slice.
- 5
Finely chop pickled jalapeños and sprinkle over the top of the bacon.
- 6
Bake at 180°C / 350°F for about 20 minutes until crispy. The sugar will harden into a candy-like coating.
20:00
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Frequently Asked Questions
Why bake on a wire rack?
A rack lets the fat drip away so the bacon crisps evenly and the sugar caramelizes into a candy shell instead of frying in grease.
How do I get the candy coating?
Coat both sides in brown sugar and bake until it melts and hardens — about 20 minutes at 180°C. Let the strips cool a minute; the coating sets crisp as it cools.
Can I make it less spicy?
Yes — skip the sriracha and jalapeño for plain candied bacon, or just use less. The brown-sugar coating is the star either way.