Beer-Candied Bacon

I had my first taste of beer-candied bacon on a burger at my other favorite local brewpub, Evolution’s Public House. While I don’t really remember anything remarkable about the burger itself, that beer-candied bacon really resonated with me. And, I tucked it away in the “make sure to try at home” file.

So, when I went into bacon-hoarding overdrive during the Holidays – and had about three pound in the fridge after Christmas, I decided to give the beer-candied bacon thing a go to have for New Year’s Eve munching. Takes less than 1 minute to throw the glaze together, then some cooking time in the oven. Which, by the way, if you haven’t been cooking bacon in your oven you’re missing out. No grease splatter, no bacon sticking to the pan, no more uneven cooking. Just perfectly crisp bacon, every time. If you line a baking pan with aluminum foil, it’s super-easy cleanup too!

With the playoff games ahead of us, as well as Super Bowl, these sweet and salty little bites of heaven would “drop the bomb” on anyone who tried them.  I served them in my favorite pint glass (yes, that’s a honey badger) which I thought was cute. It was almost like a bouquet of bacon; there’s an idea for Valentine’s Day, ladies! I used a stout for the glaze, but I think that most beers (maybe aside from an IPA) would work for this application. It’s a quick and easy appetizer that’s so fun and different – a great start to the new year in my book!

98 Comments

  1. Posted January 2, 2013 at 11:11 AM | Permalink

    I love candied bacon…drooling. Love the new site!

  2. Posted January 2, 2013 at 12:34 PM | Permalink

    Lol, I just happen to have about 3 lbs of bacon in my freezer and don’t know what to do with it. But now looking at this, well bacon and beer together, it must be a crowd pleaser. I always thought of putting bacon and nutella together, but beer works too. Men must love this.

  3. Posted January 2, 2013 at 3:35 PM | Permalink

    Woah. I bet that was *fabulous* on a burger!

  4. Posted January 3, 2013 at 12:34 PM | Permalink

    Could these be any more perfect for my boyfriend? I can hear him salivating already. Perfect for BLTs, burgers, or club sandwiches with an icy beer. Or just to snack on. LOVE the clear crisp photo too – I’ve never shot bacon before.

  5. Posted January 3, 2013 at 3:12 PM | Permalink

    Are you for real???? Best.Idea.Ever.

  6. Posted January 5, 2013 at 12:47 PM | Permalink

    Brilliant! Love the idea of adding beer to the glaze, sounds so yummy:)
    Connie

  7. Posted January 5, 2013 at 8:27 PM | Permalink

    *Drool.* For some reason, I have never made candied bacon! This will be remedied soon, thanks to your recipe.

  8. Posted January 7, 2013 at 12:12 AM | Permalink

    This is a great idea I am definitely going to try it!

  9. Katie
    Posted January 7, 2013 at 7:12 PM | Permalink

    Oh my goodness gracious! This stuff is like bacon crack! I just made 3 pounds worth for a bacon themed party (I might be an Aggie by birth, but I can cheer for Bama just one night a year). Your recipe will be the perfect way to compete with tonight’s top runners: a bacon cheesecake and maple bacon cupcakes. Bring on the bacon coma!

    • Laura
      Posted January 7, 2013 at 8:04 PM | Permalink

      So glad you liked it, Katie! I actually made it to go in/on a chocolate cheesecake. Enjoy that bacon-induced coma!

    • Julie
      Posted April 3, 2013 at 6:07 PM | Permalink

      WHOOP! This is the best way to enjoy a Hog!

  10. Gretchen
    Posted January 8, 2013 at 6:28 PM | Permalink

    Sounds Amazing! Do you think this would keep longer than the day you make it?

    • Laura
      Posted January 8, 2013 at 7:24 PM | Permalink

      Gretchen, most definitely. I’d put it in an airtight container and keep it in the fridge for up to a week.

      • Sammie Jo
        Posted February 2, 2013 at 1:02 PM | Permalink

        can you freeze it?

        • Laura
          Posted February 2, 2013 at 1:19 PM | Permalink

          I freeze uncooked bacon all the time, with no problems. But, I’ve not tried freezing this myself – so I can’t say for certain! Sorry.

  11. Posted January 8, 2013 at 8:46 PM | Permalink

    Gretchen, there’s something wrong with you if the bacon lasts longer than five minutes.

    Also, I have a lot of pre-cooked bacon…how would that work with this recipe? Just coat it and then put it in the oven?

    • Laura
      Posted January 9, 2013 at 6:53 AM | Permalink

      James, yes – I think that would work just fine!

  12. Mallory
    Posted January 11, 2013 at 7:29 PM | Permalink

    I saw that you said that most beers will work fine, just curious if you or anyone else have tried another beer?

    • Laura
      Posted January 12, 2013 at 8:17 AM | Permalink

      I’ve also made it using Yuengling, a medium lager. The only thing I’d probably advise against would be an IPA, while I love them to drink – the bitterness wouldn’t be good here.

      • Mallory
        Posted January 12, 2013 at 1:11 PM | Permalink

        Thank you! I almost used Yuengling because it’s one of my favorite beers.

        • Laura
          Posted January 12, 2013 at 1:37 PM | Permalink

          It’s one of my favorites too! :)

          • Chelonfire
            Posted August 6, 2014 at 7:52 PM | Permalink

            Mine too! In fact…forget the bacon,let’s just drink a beer!

      • Sarah
        Posted January 12, 2013 at 9:48 PM | Permalink

        I used smithwicks and it was delicious!!!! Thanks for the recipe!!!!

      • Ashley
        Posted March 14, 2013 at 12:24 PM | Permalink

        As a reply to whether or not an IPA would work, I say yes. I just made a couple batches last night and all we had was IPA so I went for it. There isn’t any bitterness as I think the sugar overpowers it. I don’t like beer AT ALL and still quite enjoyed the candied bacon.

        • Posted March 14, 2013 at 4:24 PM | Permalink

          That’s awesome, Ashely. Looking forward to trying it with an IPA soon then – thanks!

  13. Sherry
    Posted January 11, 2013 at 10:02 PM | Permalink

    Unfortunately, I have done family members who have pork allergies…how do you think turkey bacon would work for this? Has anyone tried it yet?

    • Laura
      Posted January 12, 2013 at 8:15 AM | Permalink

      I think turkey bacon would work fine! Let me know how it goes :)

  14. Nanette
    Posted January 16, 2013 at 8:06 PM | Permalink

    WOO HOO! This is going to be a new Superbowl munchie!

  15. Misti
    Posted January 17, 2013 at 1:49 PM | Permalink

    I just made these .. kind of bummed because they didn’t turn out like the picture . I think you need super thick bacon ( as in the kind you special order from a meat shop ) because I got the thickest stuff they had at the store and it shrunk down to nothing after only 2 rounds in the oven . Darn it sounded SO good .

    • Laura
      Posted January 17, 2013 at 3:14 PM | Permalink

      Misti, I’m so sorry they didn’t turn out. I purchased the bacon I used at my local Walmart, but it was the thicker-cut bacon that they sell in 1.5 lb vacuum sealed packages. It’s definitely worth it to try again. As for the botched batch – they’d probably make wonderful bacon bits. Or, I chopped my bacon up to go in a chocolate stout cheesecake anyways. Again, I’m very sorry the ingredient list wasn’t more detailed. I’m going to go in and specify thick-cut, high quality bacon right now!

  16. Posted January 18, 2013 at 1:52 PM | Permalink

    Just made this last night. I did it with Bell’s Two-Hearted Ale. It is SO good. I’m not sure how much of it will actually make it to the party I’m supposed to take it to tonight!

  17. MaryAnne Kolton
    Posted January 19, 2013 at 3:47 PM | Permalink

    Made this with Left Hand Milk Stout. Unbelievable! Made avocado, sharp white cheddar and bacon sandwiches. . .

  18. MaryAnne Kolton
    Posted January 19, 2013 at 3:48 PM | Permalink

    Would also make fantastic Bacon Brittle!

  19. Amy moehan
    Posted January 21, 2013 at 9:58 AM | Permalink

    Bacon brittle? Need recipe asap! Yummm

  20. Kerry
    Posted January 24, 2013 at 5:28 PM | Permalink

    I wonder how pepper bacon would be in this recipe. Probably awesome.

  21. Posted January 25, 2013 at 12:50 PM | Permalink

    Yeah, I’m totally going to share this! This is an awesome recipe. While I’ve seen tons of bacon glazing and candying recipes, they’re almost all the same. This is the first booze-infused bacon recipe I’ve encountered, and I’m excited to try it. I’m going to be using Nodine’s Smokehouse bacon for this one … you know, since you insisted on high quality bacon. I’m going to insist y’all check them out, too: nodines.com

  22. Judy
    Posted January 25, 2013 at 3:40 PM | Permalink

    Another good recipe that might give variety in flavor for guests is one my family affectionately refers to as “bacon candy.” Benefit is that it doesn’t require much mixing and no brushing so it’s super simple. Of course, the con is that it doesn’t involve beer. :-P

    • Jonathan
      Posted January 28, 2013 at 9:13 AM | Permalink

      What is the recipe?

      • Posted February 20, 2013 at 12:41 AM | Permalink

        You can find the recipe here: http://www.8thwonderspice.com/recipes/

        The basics from the recipe are mixing 2 Tbs of brown sugar with 1 Tbs of 8th Wonder Spice blend. Sprinkle half on the bacon in the cookie sheet and cook for 10 min at 350. Remove from oven, flip, sprinkle the rest of it, and cook for another 10 min. That said, last time I made it we had to cook it for another few minutes to get it fully cooked.

        I did a side by side comparison of the two recipes this past weekend, and they are both AMAZING. I couldn’t decide which was better! The one with the beer is a little more sweet and the one with the 8th Wonder has a little more kick (but not spicy). I can’t wait to make them both for a cookout or something!

  23. Jonathan
    Posted January 28, 2013 at 9:13 AM | Permalink

    When I tried this it turned out just ok. I found some thick cut uncured bacon at Safeway. The uncured bacon was the only one I found that didn’t already have sugar in it. It seemed like the fat from the bacon kept the syrup from adhering well. I think if I were to try this again I’d reduce the syrup somewhat for better adherence and concentrated flavor.

    • Laura
      Posted January 28, 2013 at 9:36 AM | Permalink

      I used regular, cured bacon – and the mixture adhered to the bacon just fine. It appears to bead up on the surface of the bacon on the first application, but after some time in the oven and subsequent additions of the beer-sugar mixture, it stuck on the bacon in an even, thick layer.

  24. Shawn
    Posted January 29, 2013 at 7:03 PM | Permalink

    Looks awesome! Can’t wait to try this!
    What’s the best type of beer to use? Any suggestions???

    Thanks!

    • Laura
      Posted January 29, 2013 at 7:43 PM | Permalink

      Any kind of stout (Guinness) or lager (Yuengling) would be good. Just stay away from bitter beers – like IPA (India Pale Ale). Always remember to support your local breweries!

  25. Shawnie
    Posted January 31, 2013 at 8:24 PM | Permalink

    Making these for the second time tonight, my hubby and I love them! The first time I used thin cut bacon that I already had and the taste was still good, they just fell apart easy. Trying SUPER thick cut bacon tonight with a wheat beer! Excited to see how they turn out! Thanks for sharing the recipe!

  26. Posted February 1, 2013 at 3:39 PM | Permalink

    I found the recipe for the beer bacon cheesecake on Pinterest a few weeks ago and of course saved it to make on Superbowl Sunday! I just made the candied bacon…. oh dear. It tastes so heavenly. I am a strict turkey bacon girl (only because when I eat bacon, I want to eat tons, so it makes me feel less guilty), so when I have a taste of real bacon, let alone this CANDIED AWESOMENESS….. oh dear. I’m in trouble. I’ll be making the cheesecake tomorrow night… assuming I don’t munch all the bacon between now and then! And I thought I’d have to worry about the husband eating it all. This is DELICIOUS!

  27. Samantha
    Posted February 3, 2013 at 5:25 AM | Permalink

    I don’t have thick cut bacon and the stores here are closed today! Do you think folding the slices over would compensate for the thickness?

    • Laura
      Posted February 3, 2013 at 8:30 AM | Permalink

      No, I’d try cooking at a lower temperature instead – go with 350.

  28. Jacquellena
    Posted February 3, 2013 at 2:14 PM | Permalink

    It’s in the oven now!! I added a bit of cayenne…:)

    • Laura
      Posted February 3, 2013 at 7:37 PM | Permalink

      That sounds like a fabulous addition. I think I’ll be trying that myself :)

  29. Arian
    Posted February 3, 2013 at 4:29 PM | Permalink

    Where did you find the pint glass?

    • Laura
      Posted February 3, 2013 at 7:37 PM | Permalink

      It was a Christmas gift from a friend many years ago. I think she may have gotten the set at Target.

  30. Debbie
    Posted February 4, 2013 at 10:09 AM | Permalink

    I made this yesterday for the Superbowl. This is the second Pinterest recipe that set off my smoke detectors. Smoke poured from my oven and I had to open all my doors and windows. The sauce was too liquidy and dripped onto the foil in my pan, which then burned and smoked up my house.

    IF I made them again, I’ll use less beer and use the outdoor grill.

  31. Debbie
    Posted February 4, 2013 at 10:15 AM | Permalink

    However (to continue my last post), they were devoured at the Superbowl party and the recipe was requested.

    Another note – they do need to cool on a cooling rack for at least an hour like the recipe said (preferably not the rack you used for cooking). Mine were still sticky when I went to the party, but they got better tasting as time went on – which wasn’t very long as they were gone quickly.

    I’m thinking I may spray the racks before cooking the bacon on them also.

    • Laura
      Posted February 4, 2013 at 2:38 PM | Permalink

      I’m sorry you had an issue with the smoke. I had some, but nothing that the exhaust fan didn’t take care of when I opened the oven door. And, I found that the bit of smoke that there was added to the flavor of the bacon. If you had a problem with the bacon sticking, spraying the rack might help. Or, just let the bacon cool slightly and then remove it to a piece of wax paper to cool completely.

  32. Posted February 4, 2013 at 2:23 PM | Permalink

    Made this for our Superbowl party – such a hit! Great Recipe.

  33. Posted February 10, 2013 at 5:46 PM | Permalink

    Turned out great!!! Used 3 Beans by 6 Point, so the coffee/cacao bitterness went great with the bacon…wish I would have gotten slab bacon, though, because still wasn’t thick enough! #baconproblems

  34. Nina
    Posted February 12, 2013 at 4:48 PM | Permalink

    I had a similar issue to Debbie–lots of smoke. I did try to make 3 lbs all at once though so maybe that was part of the issue. The bigger issue was that I was hoping to do that during the little one’s nap time and smoke detectors aren’t really compatible with nap time. At least I got to test the smoke detector and I’m looking forward to my dad, brother, and husband trying it for Valentine’s Day :)

  35. Autumn
    Posted February 20, 2013 at 7:25 PM | Permalink

    Hi!
    Do you think this would last if I foodsavered it and shipped it overseas? I would love to send some to my husband to give the food over there a pick me up.
    Thanks!

    • Posted February 21, 2013 at 8:30 AM | Permalink

      I’m very sorry – but I don’t think it would make the trip if it wasn’t refrigerated. Have you thought about some homemade candies? That would surely make the trip! I have a great recipe for homemade caramels. I’m sure anything you sent would be welcomed by your hubs. Thank you guys, for all that you do!

  36. Drew B.
    Posted March 2, 2013 at 6:07 PM | Permalink

    First, I must say that this idea and recipe are amazing.

    Next, to respond to an earlier post by Autumn: Bacon, once cooked does indeed travel well overseas, esp. when glazed. I know this as a former Sailor myself.

    Finally, to report a method for using thick-cut (but not so premium) bacon, perform the above mentioned steps except, when setting the egg timer, set it for SEVEN minutes. Ensure not to let it cook for more than 28 minutes, otherwise it WILL burn.

    • Posted March 4, 2013 at 3:55 PM | Permalink

      I’m emailing her just to make sure she gets this message! Thanks, Drew :)

  37. Posted April 3, 2013 at 2:37 PM | Permalink

    I’ve made Bacon Candy recently. Look forward to trying it with beer. Nice photography.

    ~Carmen
    Baking is my Zen

  38. Dave
    Posted April 9, 2013 at 5:54 AM | Permalink

    Do you really mean 400c? I would have thought you’d have turned the bacon to a crisp of charcoal at that temperature.

    • Posted April 9, 2013 at 5:57 AM | Permalink

      I’m American, my friend – so that would be 400 Fahrenheit. You do the math! :)

  39. Kira
    Posted April 17, 2013 at 12:57 PM | Permalink

    Once the candied bacon is made, how long can it be out of the refrigerator? Thanks!

    • Posted April 17, 2013 at 5:59 PM | Permalink

      One commenter mentioned that they packaged and shipped it without refrigeration, so I’d say an evening is safe for sure!

  40. Brian
    Posted April 19, 2013 at 8:28 PM | Permalink

    Made this and it tasted great. My bacon sat for a few hours but continued to be sticky. Any suggestions on how to get them “dryer” like your picture? They cooked for roughly 40 minutes. I’m thinking maybe it was the beer I used (left hand milk stout) or possibly not having the rack low enough?

    • Posted April 20, 2013 at 9:13 AM | Permalink

      I’d try cooking it a little longer next time! You could also throw it under the broiler for a minute or so too, at the end of the cooking time.

      • Brian
        Posted April 21, 2013 at 3:27 PM | Permalink

        Thank you for the reply. I’m going to try it again this week for the NFL Draft:)

  41. Posted June 5, 2013 at 7:15 AM | Permalink

    Great recipe! I made 1.5 lbs of this last night for a big to-do at our house this weekend. A few of them I overbaked and they are charred in spots – and still delicious. Cheers!

  42. Posted June 11, 2013 at 8:10 AM | Permalink

    Oh man… this has my name all over it! Looks so good!

  43. Coenraad
    Posted July 12, 2013 at 8:09 AM | Permalink

    Congratulations on discovering the recipe for awesomeness.

  44. Angela
    Posted July 23, 2013 at 11:13 AM | Permalink

    I know this stuff has to be on the list of deadly sins because it is too good!!!!! THANK YOU beer bacon recipe blogging lady! God bless you!
    We have a new favorite dessert that we will hide from the children at all costs!

  45. Bev
    Posted July 28, 2013 at 3:22 PM | Permalink

    I made this today. I only made one pound to see how it would turn out. I was worried about the smoking from the oven. While I did have to open some windows, it wasn’t too bad. The beer candied bacon was absolutely delicious and looked just like the picture. I will definitely have to make double or triple batches in the future. Thank you so much for the great recipe.

  46. Tammy
    Posted August 3, 2013 at 2:45 PM | Permalink

    What about coffee, brown sugar, chocolate syrup and Sam Adams brown ale? Mocha candy bacon?

    • Posted August 6, 2013 at 8:53 AM | Permalink

      Tammy, that sure as Hell sounds like a winning combination to me. Let me know how it turns out!

  47. Margie
    Posted August 20, 2013 at 12:18 AM | Permalink

    Thanks Laura for this recipe- It was awesome. All we had was a large bottle of Shiner Octoberfest, so used that. It was a bit sweet for my liking, but my food group (theme was crunch time, due to a baby on the way), loved it. Any tips on beer or even sugar/spices that would make it a bit less sweet (just for me)?

    • Posted August 20, 2013 at 9:41 AM | Permalink

      You could always use less sugar, Margie. Or you could try honey or maple syrup in place of the sugar as well!

  48. Maggie
    Posted September 5, 2013 at 2:26 PM | Permalink

    I made this for SuperBowl last year and it got RAVE reviews- was gone in less than a minute!!! Definitely making this again this Sunday for our first football Sunday since last season! Looking forward to it!!! (PS- I used Heineken and it came out amazingly delicious!)

  49. Emma
    Posted October 24, 2013 at 11:50 AM | Permalink

    would it work for a breakfast with eggs or french toast or something?

  50. Autumnlovr
    Posted November 29, 2013 at 9:17 AM | Permalink

    I made two batches for Thanksgiving-2013 appetizers. The first batch was exactly to the recipe and was delicious. I added 1/2-teaspoon of cayenne pepper to the glaze in the second batch……it was GONE about 5 times as fast as the regular. It gave it a devilish little after-burn of heat. Thanks for the wonderful recipe!

  51. Scott
    Posted December 21, 2013 at 3:16 PM | Permalink

    This is awesome!!! Made it for a bday and put cayenne powder to add some heat in one batch. We dipped that in a chocolate fountain and EVERYONE loved it. Also, made the cheesecake (my first ever cheesecake) needless to say I’m making them both again for Xmas…

  52. Pan T. Free
    Posted December 21, 2013 at 4:07 PM | Permalink

    OK, I’m stumped. How do you get people to wait an hour after you make bacon to actually EAT bacon?

  53. Posted January 10, 2014 at 3:22 PM | Permalink

    HOLY MOLY! I could eat 5 lbs of this.

  54. Robert F
    Posted January 24, 2014 at 6:44 PM | Permalink

    That’s all fine and good, but what am I supposed to do with the leftover beer?

  55. Charlie
    Posted February 2, 2014 at 10:21 AM | Permalink

    These are awesome, I added a light dusting of a BBQ rub as they were cooling, well the sure we’re the hit of the party.

  56. Amanda
    Posted February 12, 2014 at 11:01 AM | Permalink

    I was inspired by your recipe and made my variation yesterday for my husband’s v-day present. I used half maple syrup and half bourbon and I start my bacon in a cold oven. It turned out great. Thanks for the inspiration!

  57. Heidi Roberts
    Posted March 13, 2014 at 3:25 AM | Permalink

    I live in England and we don’t get thick ‘streaky bacon ‘ like you get in the USA but we get thick ‘back bacon’ do you think that would work. ?

    • Posted March 13, 2014 at 7:28 AM | Permalink

      Heidi, I think it would – worth a try anyways, right?

  58. Connie
    Posted March 23, 2014 at 1:15 PM | Permalink

    Made it this morning for my husband’s birthday breakfast — we agreed it is absolutely the very best candied bacon ever. Thanks for the great recipe.

  59. Posted May 4, 2014 at 4:12 AM | Permalink

    This is looking delicious, will try it today. I am a big bacon lover but never tried it like this, looks amazing, you just made my day!

  60. Trudi
    Posted June 4, 2014 at 8:36 PM | Permalink

    made this tonight, it looks great just like the picture. I’m giving it all to my boss and my hubby and his co-workers. They will love it.

  61. Dan C.
    Posted June 18, 2014 at 1:06 PM | Permalink

    I used Cracker Barrel brand, thick sliced, center cut. Used Kentucky Bourbon Barrel Ale for the beer. The bacon went four 10 minute rounds in the oven and turned out really well. I brought it to work for a potluck and everyone who had it was thoroughly impressed.

    My only issue was the bacon was still a little juicy the next day from the syrup marinating on it, which made even the crispy pieces a little flimsy. It was fantastic for burgers, but not the easiest to eat by itself. I let it sit on the rack for right around an hour; should I have let it sit longer?

    Also, I was thinking the next time I make this (and I definitely will be making this again) I might try thick-sliced maple flavored bacon, and maybe using a cider ale to get that apple/maple/brown sugar combo flavor going. Anyone tried using maple bacon?

    Thanks for the recipe!

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