Herb Candied Bacon is so addictively good! Thick cut bacon slices are coated with brown sugar, fresh rosemary and thyme and a little smoky paprika. Then, they are baked until perfectly crispy and all sorts of caramelized. Regular bacon will never be the same again! Make this Herb Candied Bacon for any breakfast, brunch or fun treat. I have to warn you though, you may not be able to resist yourself around this Herb Candied Bacon!
- 1 1/2 pounds thick-cut bacon
- 1/2 cup brown sugar
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon paprika
- Preheat your oven to 350 degrees. In a large bowl, combine the bacon, brown sugar, rosemary, thyme and paprika. Use a pair of tongs to gently toss to coat the bacon completely. Lay the bacon pieces completely flat on a baking sheet that has been lined with parchment paper and then inserted with a wire baking rack, so that the bacon slices are evenly spaced on top of the wire baking rack. Two baking sheets are required if you want to make all the bacon at the same time, otherwise work in batches.
- Bake for 40-45 minutes, or until desired crispiness is achieved. This time may vary depending on the thickness of your bacon. If the cut of the bacon is on the thicker side, then you may need to bump up the time a bit to get it crispy. In the end, you want the bacon to be crispy, not burnt, so keep an eye on it towards the end.
- Allow the bacon to cool slightly and enjoy! The bacon will also get a little more crispy as it cools.
- If you are using regular bacon instead of thick-cut, check on it at around the 30 minute mark for desired doneness. It will cook faster.
- If you don’t have a wire rack to insert into your baking sheet, you can lay the bacon directly onto the parchment paper in the baking sheet. Since the bacon will be sitting in it’s grease instead of it dripping below it, the bacon will cook quicker. Check on the bacon a few minutes earlier than you would if you had a wire rack.