This easy recipe for Candied Honey Bacon brings together the savory deliciousness of bacon with the natural sweetness of honey. We add freshly ground black pepper and garlic for an irresistible combination of flavors.
As the glazed bacon cooks in the oven, the sugars in the honey caramelize and add a touch of sweetness to the bacon’s savory, salty profile. This method gives the bacon an irresistible texture, with golden brown, crispy edges and a tender interior.
Whether you serve it at brunch, breakfast, or as a satisfying snack, Honey Bacon is a crowd-pleasing savory treat everyone will love!
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For more incredible flavored glazed bacon recipes, be sure to check out:
Why You’ll Go Hog Wild for This Recipe
Irresistible Flavor: The sweet honey glaze, salty bacon, zesty garlic, and the kick of black pepper create a tasty balance of sweet, savory, and spicy deliciousness!
Easy to Make: The simplicity of oven-baking the glazed bacon means you can make honey candied bacon whenever a craving hits.
Crispy and Tender Texture: Honey Bacon is tender on the inside with a glossy, candied exterior that makes every bite a delectable experience.
Crowd-Pleaser: Whether you’re serving it at a family gathering, brunch with friends, or as a special holiday treat, Honey Bacon will disappear fast and leave everyone craving more!
Ingredients and Substitutions
Note: You’ll find detailed directions and quantities in the printable recipe card at the bottom of this post.
Shown from the top, here’s what you’ll need to make delicious bacon with honey glaze:
Honey – We used raw, unfiltered honey for the purest honey flavor in this recipe. You can use your favorite, and you can also substitute hot honey if you want spicy glazed bacon.
Black pepper – Freshly ground black pepper is a classic flavor pairing with the saltiness of the bacon.
Garlic powder – While we usually cook with fresh garlic, in this recipe powdered garlic is perfect because you can evenly sprinkle it evenly over all the bacon slices for consistent flavor that isn’t overpowering.
Pork rub – You can sprinkle the bacon strips with your favorite pork rub for additional flavor. We used Traeger Apple Honey Pork and Poultry rub.
Sliced bacon – You can use thick sliced, regular sliced, smoked, unsmoked, cured or uncured bacon for this recipe. It’s totally up to you!
Thick-cut bacon slices will be chewer, and thinner slices will be crispier after cooking.
You don’t need any fancy kitchen equipment to make this honey-glazed bacon recipe:
Rimmed baking sheet
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Step by Step Tutorial
Here’s how to make candied honey bacon. (For complete quantities and directions, see the printable recipe card below.)
STEP 1 | Preheat oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil, and top with a piece of parchment paper.
STEP 2 | Arrange the slices of bacon on the prepared baking sheet (it’s okay if they overlap a little).
STEP 3 | Sprinkle lightly with the pork rub and garlic powder. Bake 12 minutes, remove from the oven and cool for 5 minutes.
STEP 4 | Blot excess bacon grease with paper towels.
STEP 5 | Brush both sides of the bacon generously with the honey.
STEP 6 | Return to the oven and continue baking until golden brown and crispy, about 12 to 15 minutes. Your exact cooking time will depend on the thickness of your bacon. Watch carefully at the end of baking time so the bacon doesn’t overcook.
STEP 7 | Sprinkle bacon with freshly ground black pepper and cool on a wire rack for 5 minutes. Gently blot with paper towels to remove excess bacon fat, and serve. Makes about 12 slices.
Hot Honey Bacon – For a spicy kick, substitute hot honey for the regular honey in the recipe.
Honey Bourbon Bacon – Add 2 teaspoons bourbon to the honey and whisk together in a small bowl. Proceed with recipe.
Sriracha Honey Bacon – Add 1 teaspoon sriracha sauce to the honey and whisk together in a small bowl. Proceed with recipe.
How to Store and Reheat Leftovers
To prevent the bacon from sticking when storing it, arrange the slices in a single layer on a piece of parchment paper on a plate or platter. (You can stack several layers of paper and bacon if needed.)
Cover tightly. We like Press ‘N Seal because it sticks to the plate, but not to the bacon. You can also use foil to cover the plate, or put the bacon in an airtight container.
Refrigerate for up to 2 days. The leftover bacon is actually great straight from the fridge (even better than cold pizza!), or you can reheat it on a parchment paper-lined baking sheet at 325 degrees until hot, about 8 to 10 minutes.
What to Serve with Honey Glazed Bacon
It’s also fantastic served on a Breakfast Charcuterie Tray, or for brunch. Try it with some of these great breakfast recipes from our favorite food bloggers:
We Live for Your Ratings and Comments!
If you enjoy this recipe, we’d be thrilled if you clicked on the stars ⭐️⭐️⭐️⭐️⭐️ below and left a rating! We love reading your comments, too!
- 1 pound sliced bacon
- 1/2 cup honey
- 1/2 teaspoon pork rub seasoning
- 1/4 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- Preheat oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil, and top with a piece of parchment paper.
- Arrange the strips bacon on the prepared baking sheet (it's okay if they overlap a little).
- Sprinkle lightly with the pork rub and garlic powder. Bake 12 minutes, remove from the oven and cool for 5 minutes.
- Blot excess grease with paper towels.
- Brush both sides of the bacon generously with the honey.
- Return to the oven and continue baking until golden brown and crispy, about 12 to 15 minutes. Your exact cooking time will depend on the thickness of your bacon. Watch carefully at the end of baking time so the bacon doesn't overcook.
- Sprinkle bacon with freshly ground black pepper and cool for 5 minutes. Gently blot with paper towels to remove excess grease, and serve. Makes about 12 slices.
Got questions? Just ask! I’m happy to help.
If you post your creations on social media, tag #BENSABaconLovers so I can share! Thank you for your support. – Eliza
Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist, and any nutritional information should be used as a general guideline.
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