Baked Brown Sugar Bacon Recipe

Ingredients

• 1 package (500 g)bacon
• 2 to 3 tablespoonsdark brown sugar

Instructions

1. 1

   Heat the oven

   Preheat the oven to 190°C (375°F).

2. 2

   Arrange the bacon

   Line a baking tray with foil and lay the bacon strips next to one another in a single layer, without overlapping.

3. 3

   Add the sugar

   Sprinkle dark brown sugar over each strip, then press it gently onto the bacon.

4. 4

   Bake until caramelised

   Bake for 15 to 20 minutes, until the bacon has caramelised to your preferred degree.

5. 5

   Drain and serve

   Use tongs to move the bacon to a plate or container lined with kitchen paper so it can absorb excess fat before serving.

What is brown sugar bacon?

Baked brown sugar bacon is an American-style take on a breakfast staple, pairing salty, smoky bacon with a sweet caramelised coating. This version uses just two ingredients and lets the oven do the cooking.

The sugar melts over the strips as they bake, creating a glossy, sweet-savoury finish. Keeping the rashers in a single layer helps them cook evenly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 363 calories, 11g protein, 5g carbs, 33g fat.

The bacon supplies most of the fat and protein, while the brown sugar contributes the carbohydrates. Serve a few strips with vegetables, fruit or another fibre-rich side to balance the plate.

Choosing the ingredients

Bacon: The recipe uses a 500 g package. Streaky bacon tends to render plenty of fat and crisp up well, while thicker rashers may need closer attention toward the end of cooking.

Dark brown sugar: Its rich, molasses-like flavour complements the smoky bacon. Use 2 tablespoons for a lighter coating or 3 for a sweeter, more pronounced caramelised layer.

Getting the coating to stick

Press the sugar gently onto each strip after sprinkling it over the bacon. This helps keep the coating in place as the fat warms and the sugar begins to melt.

Spread the sugar across the surface rather than piling it in one spot, so it has a better chance of caramelising evenly.

Watch the caramelisation

Bake at 190°C for 15 to 20 minutes, checking as the bacon approaches the end of the cooking time. The precise point depends on the thickness of the rashers and how crisp you like them.

Look for browned, caramelised sugar and bacon cooked to your preferred texture. The coating can darken quickly, so keep an eye on it rather than relying only on the clock.

Crisp texture and serving

Transfer the cooked strips with tongs to kitchen paper to absorb excess fat. Handle them carefully, as hot sugar and bacon fat can be very hot.

Serve for breakfast, or crumble or layer the bacon into sandwiches, burgers, pasta dishes and salads. Its sweet-savoury flavour works especially well where a dish could use a crisp, smoky accent.

Making a full plate

Pair the bacon with eggs and toast for breakfast, or serve it alongside a generous portion of vegetables or salad. For a sandwich or burger, balance its richness with crisp lettuce or a tangy dressing.

If serving it as part of a larger meal, treat the strips as a flavourful component rather than the only element on the plate.

Recipe notes & tips

• Line the tray with foil to make cleanup easier.
• Arrange the rashers without overlap so they bake in a single layer.
• Press the sugar gently onto the bacon before it goes into the oven.
• Start checking for doneness at 15 minutes, especially if the rashers are thin.
• Use tongs to transfer the hot strips to kitchen paper.

Variations

• Use maple sugar: Swap in maple sugar for a different sweet, caramelised flavour.
• Add black pepper: Grind a little over the sugared bacon before baking for a peppery edge.
• Try a pinch of chilli: Sprinkle it on with the sugar for gentle heat.
• Make it less sweet: Use 2 tablespoons of brown sugar for a lighter coating.
• Serve it crumbled: Break the cooled bacon into pieces to top salads or pasta.

Common mistakes to avoid

• Overlapping the strips: They may cook unevenly; arrange them in a single layer.
• Adding too much sugar in one spot: The coating can caramelise unevenly; spread it over each strip.
• Skipping the check near the end: Sugar can darken quickly; begin checking at 15 minutes.
• Moving the bacon with bare hands: Hot fat and sugar can burn; use tongs.
• Serving without draining: Excess fat may make the bacon greasy; rest it on kitchen paper first.

How to store

Refrigerate cooled bacon in an airtight container for up to 4 days. Reheat briefly in the oven or a frying pan until hot; the texture may be less crisp after storage.

Frequently asked questions