Recipe: Crispy Brown Sugar-Glazed Bacon

updated May 2, 2019
Brown Sugar-Glazed Bacon
Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Nealey Dozier)

If there was ever such a thing as legal crack, I think brown sugar-glazed bacon would be it. Not that I have much of a reference point, but I could not stop shoveling these sweet, savory strips of heaven into my mouth. Truth be told, I had to hide it from myself, which left me thinking about it, dreaming about it, until I had some more.

(Image credit: Nealey Dozier)

There’s not much else to say about this recipe, except that if you need a new party trick, brown sugar-glazed bacon is it. Whether you are serving a casual brunch or just serving cocktails, it is guaranteed to WOW. As for me, I’m not really feeling like sharing, so I’m going to take my stash and hide. Now go away …

(Image credit: Nealey Dozier)

Brown Sugar-Glazed Bacon

Serves 4 to 6

Nutritional Info


  • 1 pound

    thick-cut bacon (See Recipe Notes)

  • 1/2 cup

    packed brown sugar

  • 1 tablespoon

    Dijon mustard

  • 1 teaspoon

    Worcestershire sauce


  1. Preheat oven to 425°F. Arrange the bacon slices on a large sheet pan.

  2. In a small saucepan, heat the brown sugar, mustard, and Worcestershire sauce over medium-low heat until a thick glaze forms. Reduce heat to low and keep warm.

  3. Cook the bacon for 15 to 20 minutes, until beginning to turn golden but not completely cooked through. Remove from the oven and pour off the excess fat into a separate bowl.

  4. Brush each slice with a generous amount of the brown sugar mixture. Return bacon to the oven and cook for an additional 5 to 7 minutes, until bacon is golden and crisp. (Watch carefully; it can burn very quickly.)

Recipe Notes

This recipe must be made using thick-cut bacon (I prefer applewood-smoked); if you use thin bacon, it will burn too quickly before the brown sugar gets a chance to caramelize.

You can divide the bacon between two sheet pans if necessary, but make sure to rotate them between racks halfway through cooking time to prevent burning.

(Images: Nealey Dozier)