Candied bacon is one of those irresistible recipes that’s hard to stop eating once you start. It’s sweet, sticky, and crisp around the edge with a deep caramelized flavor from the brown sugar. This version takes it to the next level with a “cowboy twist”: a brush of barbecue sauce, a sprinkle of barbecue rub, and a few slices of jalapeños for some heat.

It’s great with fried eggs for breakfast, tucked into grilled burgers at summer cookouts, or as a garnish for Bloody Marys and micheladas (it’s practically a meal!). However you serve it, just be ready for it to disappear fast.

Why you’ll love it

Key ingredients in cowboy candied bacon

What to serve with cowboy candied bacon

Cowboy Candied Bacon

Serves 4 to 6

1 pound thick-cut bacon (10 to 12 slices)

1/3 cup packed light or dark brown sugar

2 tablespoons store-bought or homemade barbecue rub

4 tablespoons tomato-based barbecue sauce, divided

3 medium jalapeno peppers, thinly sliced crosswise

1. Heat the oven to 425 F. Line a rimmed baking sheet with aluminum foil, making sure there is overhang on all four sides. (Use heavy-duty foil or overlap a few sheets if needed to make cleanup easier.) Fit a wire rack onto the baking sheet.

2. Arrange 1 pound thick-cut bacon on the rack in a single layer (they can be touching but should not overlap).

3. Bake, rotating the baking sheet halfway through until the bacon darkens in color, the fat renders out, and white foamy bubbles appear, 18 to 20 minutes total. Meanwhile, stir 1/3 cup packed brown sugar and 2 tablespoons barbecue rub together in a small bowl.

4. Reduce the oven temperature to 375 F and remove the bacon from the oven. Lightly brush 2 tablespoons of the barbecue sauce on the bacon. Sprinkle about 3 tablespoons of the brown sugar mixture evenly over the tops of the bacon slices. Flip the bacon and brush with the remaining 2 tablespoons barbecue sauce. Top the bacon with three thinly sliced jalapenos and sprinkle with the remaining brown sugar mixture.

5. Bake until the bacon is deeply caramelized and chewy, 17 to 20 minutes more. Let the bacon cool on the rack until the sugar sets slightly before serving, about 5 minutes.

Recipe notes

Refrigerate the bacon in an airtight container for up to four days. Reheat in a microwave for 20 seconds.

(Jan Valdez is an assistant recipe producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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