How to Make Beer Candied Bacon
This was very nearly a survive it moment. I did so many things wrong with this recipe that I am amazed that I didn’t end up tossing a pound of bacon in the trash. My first mistake was that I had spread myself too thin in the kitchen that day and was running around like a chicken with its head cut off.
I didn’t read the directions properly and ended up tossing all the bacon in the oven to bake without basting it. So here I had plain old cooked bacon.. delicious, but useless for my purposes. Or was it? Thankfully I had another recipe I was working on that called for plain old cooked bacon (what can I say? It was a bacony sort of day), crisis averted.
The next issue was that while flipping and basting the bacon every ten minutes for the next hour to get the effect I wanted was great in theory, I just don’t have time for that (who does?!). The Chef was around to get some much-needed advice from, however, and his advice was put more sugar on it.
So while my candied bacon was more like a sticky beer caramelized floppy meat stick instead of a crispy beery crunch snack it was still delicious.
- Preheat oven to 400 degrees
- Whisk together beer and 1/2 c brown sugar in a bowl
- Line a rimmed baking sheet with aluminum foil, and place an over safe wire cooling rack on top. Place the pieces of bacon on top of the rack, overlapping them if needed.
- Place bacon in the oven and cook for 10 minutes
- Using a pastry brush, brush one side of the bacon with the sugar and beer mixture then flip it and coat the other side with the syrup as well and return to the oven for 10 minutes.
- Repeat the process until the bacon is crispy and browned and you have used all the glaze.
- Cool on a wire rack at least one hour before serving.
If you want the bacon to caramelize faster sprinkle brown sugar directly onto the bacon before placing back into the oven. Do NOT place the bacon on a paper towel to cool, that stuff is sticky and you will end up with paper towel glued to your bacon.
ITEMS WE USED TO MAKE THIS RECIPE