Sugar Pepper Bacon Blast
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Crisp bacon strips coated in a lightly spicy, sweet rub then drizzled with maple syrup right out of the oven. Brown sugar swapped with Demerara for a more complex caramelized finish. Black pepper swapped for cracked white to brighten heat profile; cayenne cut slightly but swapped partly for smoked paprika to deepen smoky layers. Rubbed on one side only to retain contrasting textures crisp versus sticky sweet. Precision in timing replaced by visual cues: bubbling sugar edges, deep mahogany color that’s not burnt but close. Resting on rack to keep texture intentional; no paper towels to avoid sticky loss or tear. Maple syrup drizzle right off the heat to lock flavor and avoid sogginess.
Prep:
12 min
Cook:
38 min
Total:
50 min
Servings:
12 servings
#bacon
#sweet and spicy
#maple syrup
#American cuisine
#snacks
#oven-baked
Listen, bacon’s tricky. One second too long, it’s dry and crumbly. Too short? That fat won’t render, and soggy patches kill texture. I’ve played with sweet-spicy blends for ages, switched from brown sugar to Demerara for that rougher grain and deeper toffee bite. Black pepper’s fine, but cracked white pepper cut through sweetness better with a cleaner heat profile. Toss in smoked paprika to bring a subtle autumn smoke without turning it into BBQ. Never coat both sides—then you lose that crispy underside magic. Maple syrup at the end, never before or during. Hot bacon holds flavors in, but if you pour syrup too early, it drowns that crisp crown. Try baking right on a sprayed wire rack set over double liner; drip pan stays clean, bacon cooks evenly. Watch those sugar edges bubble up like molten glass—that’s your doneness signal.
Ingredients
- 3 ½ cups Demerara sugar
- 2 tablespoons cracked white pepper
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 12 thick-cut bacon strips
- Maple syrup for drizzling
- Nonstick cooking spray
- Parchment paper or heavy-duty foil
About the ingredients
Demerara sugar works better than regular brown sugar here; the coarser crystals melt slower, forming minimal burnt spots and richer caramel notes. White pepper replaces black for brightness without overpowering bitterness. Cayenne reduced but smoked paprika added so heat carries deep smoky complexity — don’t skip, it adds dimension you won’t get from cayenne alone. Thick-cut bacon handles the sugar better; thin bacon turns rubbery fast. Nonstick spray is crucial on wire rack; oil acts like a barrier stopping sticking without making bacon greasy. Double lining pan keeps clean up easy and catches errant sugar drips—foil plus parchment is the trick. Maple syrup is best pure grade A maple; artificial syrups get too sticky or cloying. If you lack maple syrup, try honey as a substitute but expect a heavier sweetness and stickier finish.
Method
- Preheat oven to 380F; hotter edge improves caramelization but watch closely.
- Line baking sheet with foil then parchment to catch sticky drips; both layers trap sugar glaze well.
- Spray wire rack generously with nonstick spray; oil traps keep bacon elevated, prevents steaming.
- Mix Demerara sugar with cracked white pepper, smoked paprika, and cayenne thoroughly in bowl; smell sharp warmth.
- Lay bacon strips spaced on rack single layer; crowding equals soggy spots.
- Sprinkle brown sugar mix on one side only; don’t saturate, a thin even coat to bake into a crunchy glaze.
- Bake bacon 17 minutes then rotate pan for even cooking;
- Continue baking another 12-16 minutes, eyes peeled for bubbling sugar edges turning deep amber.
- Remove from oven immediately; still hot, drizzle real pure maple syrup on glazed side slowly so it pools but doesn’t run.
- Let bacon rest 10 minutes on wire rack to firm up glaze and syrup set; skipping rest makes sticky mess or chewy spots.
- No paper towels! Bacon sticks, dries unevenly, messes texture.
- Serve room temp or slightly warm, sticky sweet, spicy sharp contrast with smoky fat.
Cooking tips
Preheat oven slightly hotter than usual 380F—helps sugar caramelize without needing longer bake times. Lining pan twice absorbs sticky sugar and prevents smoke flare-ups. Wire rack choice is essential; cake cooling racks or bacon racks exist for a reason—raise bacon and keep air circulating under crisping fat. Spray racks well with nonstick spray—don’t skip this or bacon sticks like tar and tears apart. Mix sugar and spices until combined; smell helps gauge heat—too much cayenne and flavor balances break. Spread sugar mix on one side only so bottom crisps up and resists softening. Watch sugar edges carefully past 25 minutes—they bubble and darken fast then flatten, this eyes-only cue beats any timer. After baking, immediate maple syrup drizzle locks in shine and moist sweetness; be slow and controlled to avoid syrup pooling and dripping off the rack. Rest bacon at least 10 minutes on wire rack before plating; this awaited cool down firms crust and thickens syrup glaze. Paper towels? Just say no. They catch sugar and shred bacon surface when lifting—ruins texture.
Chef's notes
- 💡 Coat one side only. Coat thick bacon strips thin, even – no dripping sugar piles. Too much sugar makes burnt edges fast but not in a good way. The bottom side crisps nice without rubbing sugar on it. Texture contrast is key here. Watch bubbling sugar edges carefully. It’s your doneness visual cue. Not timer. High heat 380F pushes caramelization but means eyes on bacon nonstop past 25 mins. Rotate pan for even crispness; uneven heat zones mess outcomes.
- 💡 Spray wire rack well with nonstick spray; bacon sticks badly if skipped—tears happen here. Rack lifts bacon from drips so bottom’s dry and crisp. Double line drip pan with foil then parchment. Foil keeps drips from burning; parchment absorbs sticky glaze. Prevents smoke flare-ups from sugar drops. Avoid paper towels. Sticky sugar clings and rips bacon surface lifting. Embrace wire rack firmness after bake—resting here firms glaze nicely, doesn’t get soggy.
- 💡 Mix spices thoroughly in bowl. Check aroma before spreading; too much cayenne ruins balance. Smoked paprika layers subtle burn depth without heat spike. White pepper swaps black to brighten sharp heat, less bitterness. Demerara’s crystal size slows melting versus brown sugar. Creates pocketed crunchy caramel spots, not uniform mush. Maple syrup drizzle only when bacon out hot oven. Drizzle slow, so it pools but stays put—too fast syrup runs off takes away glaze snap and crisp edges.
- 💡 Timing’s not exact. Look for bubbling sugar edges turning deep amber, almost like molten glass. Sugar flattens soon after; pull bacon right when bubbles peak but before sugar burns black. Rest bacon minimum 10 minutes on wire rack. This cool down firms thick syrup glaze. Don’t skip rest or bacon gets sticky messy, chewy spots appear. Keep syrup off heat, or it darkens and gets bitter. Pour cold syrup onto hot bacon. Contrast keeps shine and sticks syrup to spice layers.
- 💡 If maple syrup not available try honey but expect much heavier sweetness and gooier finish. Honey will darken faster in oven too if used earlier. Thin bacon won’t hold sugar well; turns rubbery fast, so thick cut is crucial. Nonstick spray oil barrier stops stuck bacon but won’t make greasy. Double lining keeps cleanup easy; foil plus parchment trick holds sugars at bay, prevents smoke flare-ups. Watch pan rotation and bubbling edges more than cooking clock.
Common questions
Why only coat one side with sugar?
Saucing both sides quick burns sugar, masks crisp bacon underside. Crisp dark bottom happens only if that side clean. Sugar melts fast, caramel burns without crispy texture if all sides coated.
Can I substitute black pepper for white?
White pepper cleaner heat, less bitterness. Black pepper heavier, masks sweet-spicy complexity. You could try but expect rougher bite. White pepper sharpens flavors better here.
What if bacon sticks to rack?
Spray racks seriously. Skip and bacon tears on pull, breaking up glaze. Use nonstick spray or light oil. Wipe excess off pan liners to avoid smoke. Also, the rack type matters; cake pans wire racks generally work well.
How to store leftovers?
Cool completely on rack then refrigerate in sealed container. Reheat gently to avoid soggy glaze. Avoid microwaving too long or it softens crust. Best reheated in oven or air fryer quick crisp fix.
