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Dravid

Twin Peaks Billionaire Bacon

Thick-cut bacon glazed in brown sugar, blackpepper, and cayenne then baked until the sugar caramelizes into a sticky, shinycoating. Sweet, spicy, and completely addictive. Ready in 30 minutes.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4
Course: Appetizer / Side
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb thick-cut bacon — at least ¼ inch thick
  • ½ cup dark brown sugar — packed
  • 1 tsp black pepper — coarsely cracked
  • ¼ tsp cayenne pepper
  • ½ tsp smoked paprika
  • 1 tbsp pure maple syrup — optional
  • Pinch red chili flakes — optional

Equipment

  • 1 Rimmed baking sheet Contains the dripping bacon fat
  • 1 Wire rack Elevates bacon so fat drips away
  • 1 Parchment paper or foil Lines the baking sheet for easy cleanup
  • 1 Small bowl Mixing the sugar and spices
  • 1 Tongs Handling hot bacon

Method
 

  1. Preheat oven to 375°F.
  2. Line a rimmed baking sheet with aluminum foil. Set a wire rack on top of the foil.
  3. In a small bowl, mix brown sugar, cracked black pepper, cayenne, smoked paprika, and chili flakes. If using maple syrup, add it now to form a paste.
  4. Lay bacon strips on the wire rack in a single layer — do not overlap.
  5. Press the brown sugar mixture firmly onto the top surface of each bacon strip using your fingers. Pack it on — you want a solid coating.
  6. Bake at 375°F for 20 minutes.
  7. Check at 20 minutes — sugar should be bubbling and starting to caramelize, edges getting color.
  8. Continue baking 5 to 8 more minutes until glaze is deep amber and caramelized. Watch closely — caramelized sugar can burn quickly.
  9. Remove from oven. Do not move bacon yet.
  10. Let cool on the rack for 5 minutes. The glaze firms up as it cools into the signature shiny coating.
  11. Serve immediately or at room temperature.

Notes

Wire rack is essential — it keeps bacon elevated so it glazes rather than sitting in its own fat
Don't move the bacon immediately out of the oven — the glaze is fragile when hot and firms up as it cools
Watch closely in the last 5 minutes — the line between caramelized and burnt is narrow
For extra heat, double the cayenne or add ½ tsp sriracha to the glaze
Reheats well in a 350°F oven for 5 minutes on a rack to restore the crunch