Caramelized Bacon Recipe -
Caramelized Bacon Recipe
  • READY IN 20 mins

Caramelized Bacon

Recipe by  

"A sweet twist to ordinary bacon. A unique side dish to a breakfast buffet or brunch."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a shallow bowl, mix brown sugar and cinnamon. Dip bacon slices in the brown sugar mixture to coat, and arrange in a single layer on a baking sheet.
  3. Bake 8 minutes in the preheated oven, turning once, until dark golden brown. Allow to cool slightly before serving.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Feb 21, 2004

I have to wonder if Muse tried this recipe before he submitted it, or if there's an error printed because there is no way this bacon will cook in 8 minutes! More like 15 for me and I only used about a fourth of a package! I took half a pound of bacon, cut them in half widthwise, and used half of those. I then decreased the amount of sugar. I also found it easier to coat the bacon slices in a ziploc bag. I highly recommend wrapping your baking sheet with aluminum foil because this gets so sticky and messy.Also, don't cool the bacon on paper towels because I found out the hard way that the bacon will stick to the paper. But in the end this tasted absolutely fantastic. It's very important to let the bacon cool a bit because it will crisp up more.

Most Helpful Critical Review
May 29, 2012

Tough, chewy, and much too sweet. AND I had a sticky pan to clean. I rate it 2 stars because it sparked a better idea. Cook bacon as you usually do until crisp, then lightly drizzle it with a brown sugar/cinnamon sauce. Much better!

Sep 13, 2004

Great way to serve bacon. I make a change though, instead of cinnamon, we shake on a bit of dry yellow mustard. This gives the bacon a tangy zip that works well with the sugar's sweetness. We use the broiling pan, lining both the inside and outside with foil. Cut a few small slits in the foil on the top pan, so the grease drains to the bottom.

May 28, 2005

REALLY TASTY, Thank you Muse. I changed things just a little bit. After coating the bacon I twisted it as suggested by another reader. I also cooked the bacon for 10 minutes at 400 instead of the recommended 375. After 5 minutes I turned the bacon over. After cooking,I drained the bacon and then refrigerated (covered and on paper towels). The next day when company came, I zapped the bacon in the microwave to take the chill out. Absolutely wonderful. Thank you

May 15, 2007

I cooked it at 400 degrees, I coated it in a ziploc, twisted it & cooked it on a wire rack over a foil-lined baking sheet.I served this for Mother Day brunch w/ Swiss Cheese Souffles, Simple Scones, Melon Fruit Bowl & Party Mimosas (all from allrecipes). Thansk for your contribution to a wonderful guests were delighted.

Nov 26, 2002

A good presentation for this recipe is to twist the bacon a few times when arranging it in the pan. It will stay in that corkscrew shape after cooking. Watch carefully at the end of cooking so that the sugar doesn't burn. Delicious!

Jun 23, 2006

This recipe was a big hit at a brunch I gave. My only suggestion is that the bacon must be cooked for at least 10 minutes to be fully cooked. I will be making this recipe again!

Aug 22, 2011

Oh my goodness this is sooo good... I tried this several different ways,I love to experiment in the kitchen, so I tried about eight pieces all different. Four I used brown sugar and four I decided to try dipped in honey. I tried the same things for both the honey and brown sugar: on one piece the cinnamon, on the second piece was mustard powder as another reviewer suggested, third was hot pepper (going for the sweet and spicy idea) and then the fourth was just the sugar/honey, nothing else. The honey bacon was ok but not great, had kind of a burnt flavor, plus it didn't stick/caramelize as well as the brown sugar. The pieces that were plain, and the ones with mustard and with hot pepper were all good, but the cinnamon/brown sugar mixture was by far the best, with the hot pepper coming in second. But you have to make sure you add enough cinnamon, otherwise you won't taste it. You also have to cook the bacon long enough that the sugar starts to caramelize. One final note: I did mine with thick cut bacon. While this was good, it did take a while to cook and didn't get as crispy as I would have liked. I know a lot of people are having trouble getting their bacon to cook, because of the syrup consistency of the sugar...the cooling rack is a good idea as well as using a thinner cut bacon. Just make sure you cook it until dark brown. When you lift the bacon up you'll see strings where the sugar has almost hardened, DELICIOUS!


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  • Calories
  • 185 kcal
  • 9%
  • Carbohydrates
  • 27.3 g
  • 9%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 6.2 g
  • 10%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 352 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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