Pumpkin Spice Candied Bacon

Calling all pumpkin spice lovers: Pumpkin Spice Candied Bacon is going to be your favorite new go-to snack!

Just 6 simple ingredients make sticky, sweet and warmly spiced bacon candy.

I’ll say that again: BACON. CANDY.

This maple candied bacon is great for all your Paleo, gluten-free, dairy-free and/or refined sugar-free friends (there’s even a keto version!) but it’s also good for anyone who likes BACON. CANDY.

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Pumpkin Spice Candied Bacon

I know, I know.

I know this recipe seems like yet another attempt to cash in on the pumpkin spice trend.

But trust me when I tell you that spices like cinnamon, ginger and nutmeg actually go really well with candied bacon.

I’ve been serving this at parties for years and they always disappear.

Plus they’re so easy to make and are great for Halloween, Thanksgiving…really whenever.

Even without the spices, making candied bacon without brown sugar and using maple syrup instead is a game-changer.

So whether you call it candied bacon, caramelized bacon, millionaire’s bacon or man candy (yes, really), this is a must-make for any party.

What you need for Pumpkin Spice Candied Bacon

Ingredients:

• 2.5 tablespoons ground cinnamon
• 4 1/4 teaspoons ground ginger
• 1 3/4 teaspoons ground nutmeg
• 3/4 teaspoon ground cloves
• 1 pound (16 oz.) bacon
• 1/4 cup pure maple syrup (the darker the better)

If you want to make spicy candied bacon, add 1/2 teaspoon cayenne powder.

If you’re keto, use a keto-approved maple syrup.

Equipment:

• a small mixing bowl and spoon
• a small  sieve
• 2 stainless steel baking sheets with cooling racks
• aluminum foil
• a pastry brush
• measuring spoons
• measuring cups

How to make Pumpkin Spice Candied Bacon

Combine the spices in a small bowl.

Line 2 baking sheets with aluminum foil and insert baking racks on top.

Cut the bacon crosswise – this might seem cruel to make the pieces smaller, but this will make them easier to grab and hold, plus you’ll get more portions. Science!

Lay the bacon on the racks and brush with the maple syrup. If you don’t have a silicone or food-safe brush, you can also just spoon it on and spread it with the underside of the spoon.

Or – don’t tell anyone I told you this – drizzle on the syrup and spread it around with your fingers. (“Make sure you wash your hands first” – every Mom everywhere.)

Over a cutting board, spoon the spice mixture into the sieve. Then gently tap or shake the sieve over all the bacon, coating it thickly. The spices will dissolve into the maple syrup so you want to add more than you think you need. (You might not need all of the spice mixture – save any leftovers to add to pancakes, waffles, smoothies, bread and more.)

Then you just slide those sheets into a 350° oven for 30-35 minutes, swapping and rotating the pans halfway through.

(Juuuuust in case that’s not clear: you’re swapping the sheet on the upper rack with the one on the lower rack and rotating each pan 180°. Most ovens are hotter toward the back and bottom so this makes sure all the pieces cook evenly.)

And that’s it! The excess grease will naturally drip off onto the foil below and the pieces will slightly firm up by letting them rest for 5-10 minutes.

Prepare for your kitchen to be filled with the aromas of bacon and warm fall spices (seriously, why isn’t there a pumpkin spice bacon candle?) (<– don’t steal this idea, it’s mine and I’m going to make millions) (although darnit, this comes pretty close and now I might have to buy it).

And your candied bacon appetizer is ready to go!

What kind of bacon should you use?

I’ve been sticking with uncured Paleo bacon (meaning there’s no added sugar), but you have options.

If you want smoked candied bacon, try using…wait for it…smoked bacon.

You can use thick-cut bacon but you’ll have to increase the cook time. I’d cook it for 34 minutes total, still swapping the pans halfway through, and see what it’s like at that point. You want it to be firm and dark, not soggy, floppy or burnt. If it’s not ready yet, keep checking every 2-3 minutes or so.

Can you make this ahead of time?

You can make the pumpkin spice bacon earlier in the day and keep it at room temperature. I do not recommend chilling or freezing the bacon.

You can make the spice mix up to a month in advance and kept in airtight container at room temperature.

What do I serve this with?

With napkins, for one. But really, Pumpkin Spice Candied Bacon is great for almost any occasion.

If you really want to go all out with the pumpkin spices, make a batch of my pumpkin margaritas.

Serve it for your Halloween party before dishing up my Halloween chili.

It’s warm spices tie in nicely with one of my favorite sheet pan chicken dinners (once the bacon comes out of the oven, pop the chicken in).

Let people snack on it while brunching with these Paleo waffles or Paleo pancakes, this Paleo apple bread or this Paleo molasses bread.

Add it to your array of snacks for game day alongside avocado hummus, deviled eggs and sticky apricot chicken wings.

Or just eat the whole pan yourself because it’s Tuesday and Tuesdays are freakin’ hard, man. Tuesdays are the new Mondays. That’s right. I said it.

And that’s it! What are you waiting for? GET. YOUR. BACON. CANDY. ON.

Other recipes you might like

1. Spiced Candied Pecans
2. Bacon Pineapple Guacamole
3. Bacon Ranch Crispy Smashed Potatoes
4. Pumpkin Cider Margarita

Print Recipe

5 from 17 votes

Pumpkin Spice Candied Bacon

Maple syrup and pumpkin spice upgrade candied bacon into something totally irresistible!

Prep Time15 mins

Cook Time35 mins

Total Time50 mins

Course: Snack

Cuisine: American

Keyword: bacon, caramelized bacon, maple candied bacon, maple syrup, paleo candied bacon, pumpkin spice

Servings: 30 pieces (approx.)

Author: Don Baiocchi

Ingredients

• 2½ tablespoons cinnamon
• 4¼ teaspoons ground ginger
• 1¾ teaspoons nutmeg
• ¾ teaspoon ground cloves
• 1 lb. (16 oz.) bacon
• ¼ cup maple syrup (the darker the better)

Instructions

• Heat the oven to 350°.
• Line 2 baking sheets with aluminum foil and insert cooking racks on top.
• In a small bowl, mix together the cinnamon, ginger, nutmeg and cloves.
• Slice the bacon crosswise and lay on the cooking racks.
• Brush the maple syrup thickly and evenly over the bacon.
• Over a cutting board, spoon the spice mixture into the sieve. Then gently tap or shake the sieve over all the bacon, coating it thickly. The spices will dissolve into the maple syrup so you want to add more than you think you need. (You might not need all of the spice mixture - save any leftovers to add to pancakes, waffles, smoothies, bread and more.)
• Slide the baking sheets into the oven and bake for 30-35 minutes, swapping and rotating the pans halfway through. The bacon should look firm and dark but not burnt. Let rest on the racks until they've cooled down and firmed up a bit more, about 5-10 minutes. Then enjoy!

Notes

No cooling racks? Line the pans with parchment paper and bake the bacon directly on the parchment. Once you remove the pans from the oven, immediately transfer the bacon to paper towels to drain thoroughly.

The spice mix can be made up to a month in advance. Keep in an airtight container at room temperature.

The bacon can be made earlier in the day and kept at room temperature. I do not recommend chilling or freezing the bacon.

If you're keto, use a keto-style maple syrup.

If you want spicy candied bacon, add 1/2 teaspoon cayenne powder to the spice mix.

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