Ok, bacon doesn't need a makeover, it's delicious all on its own. But have you ever tried candied bacon? This Rosemary and Fig Candied Bacon is made with sweet fig jam, fresh rosemary, and some oven love. The result? Sweet, savory, and outrageously crispy bacon that will convert any bacon purist.
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 so 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!
What is candied bacon?
Candied bacon, (also known as pig candy, bacon crack, million dollar bacon, or millionaire's bacon), is bacon that is usually coated in brown sugar or maple syrup and than baked in the oven until it becomes caramelized and crispy.
My version uses fig jam in place of brown sugar, for a more sophisticated spin.
Ingredients
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.
- Fresh rosemary- You really need fresh rosemary for this recipe for it to stand up to the sweet fig preserves.
- Fresh ground pepper- Optional, but gives it an extra little kick of spice.
See recipe card for quantities.
Equipment
You will need a baking pan, a wire rack, and some aluminum foil or parchment paper. If you have a broiler pan, that would be perfect. You want to use a pan, where the air can circulate under the bacon to fully give it that crispy texture.
Instructions
Preheat the oven to 350°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.
Place the raw bacon on top of the baking sheet. Make sure not to overlap the strips.
Brush with the fig jam, then sprinkle with the fresh rosemary and a few grinds of pepper, if using.
Bake in the oven for 35-45 minutes until caramelized and crispy.
Top Tip: Let the bacon cool a little after taking it out of the oven. It will need another 5-7 minutes to crisp up.
How to serve this rosemary candied bacon
Of course, you can just eat this fancy bacon all on its own. Here are some other great ways to it up.
- Add it to sandwiches - Breakfast sandwiches, BLT's, avocado toast, even PB & J's.
- Sprinkle it on salads- Add it to your favorite cobb salad.
- Taco Tuesday- Makes a great taco topping.
- Soups- Sprinkle it on your favorite soup.
- Dips- Game night needs bacon! Mix it into your cheesy dips or guacamole.
- Ultimate bacon burger- The cheese should not stand alone!
- Blood Mary- Yep garnish a bloody Mary with candied bacon, it's delicious.
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.
Pairing
Bacon goes so well with these recipes. Which one will you try?
Rosemary and Fig Candied Bacon
Equipment
- broiler pan or baking pan fitted with a wire rack
Ingredients
- 12 oz thick cut bacon
- ½ cup fig jam or preserves
- 1½ tablespoon finely diced fresh rosemary
- freshly ground black pepper optional
Instructions
- Preheat the oven to 375°F. Line a large broiler pan or baking sheet with parchment or aluminum foil (for easier clean-up). You may need 2 baking sheets depending on your size.
- Place the bacon strips in the pan. Do not overlap. Brush each strip generously with the fig jam. Sprinkle the rosemary evenly over the slices. Grind some fresh pepper over the top, if using.
- Place in the oven at 375°F and cook for 35-45 minutes. Watch carefully for burning. Remove from the oven when the bacon is caramelized, and crispy around the edges. Let rest 5-7 minutes after removing to continue to crisp up. Serve immediately.
Did you make this recipe? Let me know!