Ok, bacon doesn't need a makeover; it's delicious all on its own. But have you ever tried candied bacon? This Fig Jam Candied Bacon is baked in the oven with fresh rosemary for a sweet-and-savory twist on classic candied bacon. It makes the perfect appetizer, brunch side, or special holiday breakfast upgrade.
I'll admit, this recipe was a happy accident. I wanted to use up some leftover rosemary, so I remembered my recipe for this butter board using rosemary and figs, and I thought that combo would work well with bacon. I hate to brag, but boy was I right!
This is brunch-worthy bacon, my friends. The kind that you see on menus, and you're like, 'Why have I never thought of this?' It is guaranteed to "cure" (see what I did there?) any breakfast blues!
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What is candied bacon?
Candied bacon (also known as pig candy, bacon crack, million-dollar bacon, or millionaire's bacon) is bacon that is typically coated in something sweet (like sugar) and then baked in the oven until it becomes caramelized and crispy.
While traditional candied bacon recipes use brown sugar or maple syrup, this fig jam candied bacon uses fruit preserves for a deeper, more complex sweetness.
Ingredients and substitutions
You only need 3 ingredients to make this gourmet caramelized bacon.
- Bacon- I like big bacon, and I cannot lie! Opt for a thick cut so it can soak up all that jam. It also helps the bacon cook up nice and crispy.
- Fig jam- Use your favorite fig jam/preserves as the sweetener. Seeded is fine. There are so many good brands to choose from. I love this one from Divina. While it won't be figgy, you can use another savory jam in its place, such as an onion or pepper jam.
- Fresh rosemary- You really need fresh rosemary for this recipe for it to stand up to the sweet fig preserves. You can certainly use dried if that's what you have, or you can even experiment with different herbs.
- Fresh ground pepper- Optional, but gives it an extra little kick of spice.
See recipe card for quantities.
Instructions
Preheat the oven to 375°F. Line a baking sheet with aluminum foil or parchment paper, and set a wire rack over it. I used an aluminum cookie rack. This will really help with cleanup as the bacon fat will drip onto the foil instead of the pan.
Step 1. Place the raw bacon on top of the baking sheet. Make sure not to overlap the strips.
Step 2. Brush with the fig jam, then sprinkle with the fresh rosemary and a few grinds of pepper, if using.
Bake in the oven for 15-25 minutes, until caramelized and crispy, and the fig jam has formed a glossy coating.
👩🍳Expert tips
- Thick-cut bacon is best. Thicker bacon stands up to the sugars in the jam and won't burn as quickly as regular bacon.
- Apply a thin layer of jam. You don't want the jam too thick, otherwise it will burn.
- Cook on the lower rack. This will help prevent burning.
- Keep a close eye. Everyone's oven is different, so keep a watchful eye on the bacon to prevent burning.
- Let the bacon cool. The bacon will continue to crisp a little after taking it out of the oven. Give it a slight rest for ultimate crunch.
How to serve rosemary candied bacon
Of course, you can just eat this fancy bacon all on its own. Here are some other great ways to serve it.
- Add it to sandwiches - Breakfast sandwiches, BLT's, avocado toast, even PB & J's.
- Sprinkle it on salads- Add it to your favorite salad.
- Soups- Crumble it on top of your favorite soup.
- Ultimate bacon burger- The cheese should not stand alone!
- Blood Mary- Garnish a Bloody Mary with candied bacon; it's delicious.
- Spice it up- For my signature serve (see below), swap out the fig jam for a spicy fig jam and add fresh orange zest to balance out the heat!
Jenn's Signature Serve
Candied Bacon + Chili Fig Spread Jam + Orange Zest
Storage
Store the cooled candied bacon in the refrigerator for up to 5 days. Before storing, place a piece of wax or parchment paper between the slices to prevent sticking. Wrap well in plastic wrap or aluminum foil. You could also store it in a lidded container.
FAQ
You can toss it in the oven for a few minutes, or even place it in your microwave for about 30 seconds.
Technically, yes, but the cooking process will vary. Instead of brushing the jam on the bacon at the start of cooking, you'll do this toward the end, when it's already started to crisp. Brushing the jam on too early will burn the bacon.
Perfect pairings
Bacon goes so well with these recipes. Which one will you try?
Made this recipe? I'd love to hear about it. Please leave a ⭐⭐⭐⭐⭐ rating and comment below the recipe. Snapped a photo? Tag @brunchandbatter on Instagram so I can see your creation!
📖Recipe
Fig Jam Candied Bacon with Rosemary
Equipment
- broiler pan or baking pan fitted with a wire rack
Ingredients
- 12 oz thick-cut bacon
- ¼ cup fig jam or preserves, warmed slightly see notes
- 1½ tablespoon finely diced fresh rosemary
- freshly ground black pepper optional, to taste
Instructions
- Preheat the oven to 375°F. Line a large broiler pan or baking sheet with parchment or aluminum foil (for easier clean-up), and place a wire rack over it. You may need 2 baking sheets, depending on your size.
- Place the bacon strips in the pan over the rack. Do not overlap. Brush each strip with a thin layer of the fig jam. Sprinkle the rosemary evenly over the slices. Grind some fresh pepper over the top, if using.12 oz thick-cut bacon, ¼ cup fig jam or preserves, warmed slightly, 1½ tablespoon finely diced fresh rosemary, freshly ground black pepper
- Place in the oven at 375°F and cook on the lower racks for 15-25 minutes. Watch carefully for burning. Remove the bacon when it's crispy around the edges, and the jam appears glossy. Let the bacon rest for 5-7 minutes to continue crisping. Serve immediately.
Notes
- No wire rack? You can still cook the bacon directly on the pan (lined with foil for easy clean-up), but it won't get as crispy as it does with a wire rack. The wire rack allows air to circulate and creates a barrier between the grease and the bacon.
- Thick-cut bacon is best. Thicker bacon stands up to the sugars in the jam and won't burn as quickly as regular bacon.
- Warm the jam for easy spreading. Place the jam in the microwave and warm it briefly for 10-15 seconds so that it's easily spreadable.
- Apply a thin layer of jam. You don't want the jam too thick, otherwise it will burn.
- Cook on the lower rack. This will help prevent burning.
- Keep a close eye. Everyone's oven is different, so keep a watchful eye on the bacon to prevent burning. Mine starts crisping at the 15-minute mark.
- Let the bacon cool. The bacon will continue to crisp a little after taking it out of the oven. Give it a slight rest for the ultimate crunch.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
Hernan says
Personally attest to its deliciousness, was even better than expected.