5 Ingredients or Fewer

Beer-Candied Bacon

June 13, 2013
2 Ratings
Photo by James Ransom
Author Notes

Thick-cut crispy bacon, candied with a beer glaze. Perfect for on-the-go munching! —tideandthyme

Test Kitchen Notes

When my roommate heard "beer" and "bacon," even he wanted to help out with this recipe test. The beer I used was Gold Road Kolsch-style Ale by Mother Road Brewing Company in Flagstaff, AZ. The malty quality of the beer combined perfectly with the rich molasses flavor of the brown sugar, but I think any beer with the same toasty and sweet characteristics would work. I repeated the glazing process four times, or the equivalent of 40 minutes. The amount of time was completely worth it because the bacon was cooked to perfection. It was like homemade bacon-jerky -- some of the best bacon I’ve ever made. —WesleyRae

  • Serves 6
  • 1/2 cup brown sugar
  • 1/3 cup beer
  • 1 pound thick-cut bacon
In This Recipe
  1. Preheat oven to 400° F. Combine brown sugar and beer in a small bowl, whisking well to form a thin syrup. Set aside.
  2. 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.
  3. Remove from oven and brush one side of the bacon with the beer syrup. Flip the bacon and coat the other side with the syrup. Return to oven and cook for another 10 minutes. Remove from oven and repeat this process another time or two until the bacon is crispy and browned and you’ve used all the glaze.
  4. Cool on wire rack for 20 minutes, then remove to a plate and cool for at least 1 hour before serving.

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