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!
Beer-Candied Bacon
1 lb thick-cut, high quality bacon
1/2 cup brown sugar
1/4 cup + 2 tbsp beer (I used Dogfish Head’s Chicory Stout)
Preheat oven to 400 degrees. Combine brown sugar and beer in a small bowl, whisking well to form a thin syrup. Set aside.
Line a rimmed baking sheet with aluminum foil. Place a wire cooling rack on top. Place the pieces of bacon on top of the rack, overlapping if necessary. Place in oven and cook for 10 minutes.
Remove from oven and brush one side of the bacon with the beer syrup. Flip, and coat the other side with the syrup as well. Return to oven and cook for 10 minutes. Remove from oven, and repeat process another time or two more, until bacon is crispy and browned, and you’ve used all the glaze.
Cool on wire rack for at least 1 hour before serving.
Source: adapted from Oskar Blues Brewery
I made this beer-candied bacon to go in conjunction with a Bacon Stout Chocolate Cheesecake. If you’re into the idea of beer and bacon, make sure to check it out here!
69 Comments
I love candied bacon…drooling. Love the new site!
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.
Woah. I bet that was *fabulous* on a burger!
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.
Are you for real???? Best.Idea.Ever.
Brilliant! Love the idea of adding beer to the glaze, sounds so yummy:)
Connie
*Drool.* For some reason, I have never made candied bacon! This will be remedied soon, thanks to your recipe.
This is a great idea I am definitely going to try it!
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!
So glad you liked it, Katie! I actually made it to go in/on a chocolate cheesecake. Enjoy that bacon-induced coma!
WHOOP! This is the best way to enjoy a Hog!
Sounds Amazing! Do you think this would keep longer than the day you make it?
Gretchen, most definitely. I’d put it in an airtight container and keep it in the fridge for up to a week.
can you freeze it?
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.
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?
James, yes – I think that would work just fine!
I saw that you said that most beers will work fine, just curious if you or anyone else have tried another beer?
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.
Thank you! I almost used Yuengling because it’s one of my favorite beers.
It’s one of my favorites too!
I used smithwicks and it was delicious!!!! Thanks for the recipe!!!!
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.
That’s awesome, Ashely. Looking forward to trying it with an IPA soon then – thanks!
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?
I think turkey bacon would work fine! Let me know how it goes
WOO HOO! This is going to be a new Superbowl munchie!
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 .
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!
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!
Made this with Left Hand Milk Stout. Unbelievable! Made avocado, sharp white cheddar and bacon sandwiches. . .
Would also make fantastic Bacon Brittle!
Bacon brittle? Need recipe asap! Yummm
I wonder how pepper bacon would be in this recipe. Probably awesome.
I concur.
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
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.
What is the recipe?
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!
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.
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.
Looks awesome! Can’t wait to try this!
What’s the best type of beer to use? Any suggestions???
Thanks!
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!
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!
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!
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?
No, I’d try cooking at a lower temperature instead – go with 350.
It’s in the oven now!! I added a bit of cayenne…:)
That sounds like a fabulous addition. I think I’ll be trying that myself
Where did you find the pint glass?
It was a Christmas gift from a friend many years ago. I think she may have gotten the set at Target.
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.
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.
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.
Made this for our Superbowl party – such a hit! Great Recipe.
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
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
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!
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!
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.
I’m emailing her just to make sure she gets this message! Thanks, Drew
I’ve made Bacon Candy recently. Look forward to trying it with beer. Nice photography.
~Carmen
Baking is my Zen
Do you really mean 400c? I would have thought you’d have turned the bacon to a crisp of charcoal at that temperature.
I’m American, my friend – so that would be 400 Fahrenheit. You do the math!
Once the candied bacon is made, how long can it be out of the refrigerator? Thanks!
One commenter mentioned that they packaged and shipped it without refrigeration, so I’d say an evening is safe for sure!
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?
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.
Thank you for the reply. I’m going to try it again this week for the NFL Draft:)