Let’s talk about a new candied bacon recipe that is amazing and anyone you serve it to will be in awe of your cooking skills. Churro Candied Bacon is the recipe you need to know about. It combines all of the tasty goodness of sweet, smokey and delicious candied bacon, however it brings forth an element of eating an actual churro with the sugary coating on the outside.

The best part about this recipe is that the majority of the items for this recipe are probably already in your pantry / spice rack. It’s perfect for a brunch snack, to put on a charcuterie board, the tailgate, or the holiday party – the options are endless!

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Let’s Prep:

First things first, let’s talk bacon. You want to start with thick-cut bacon – the thicker, the better. Thicker bacon has more chew and holds up to the coating, giving you that perfect texture you want in churro candied bacon. If you’re able to find some pork belly or high-quality bacon slices with a good amount of fat, grab it. It makes the texture even better for this recipe.

Now, let’s get that maple glaze ready. Grab a small bowl and mix real maple syrup with vanilla extract. The vanilla adds a subtle warmth that really complements the smoky, salty notes of the bacon recipe. If you’re like me and love a bit of spice, add a dash of cayenne pepper to the glaze. It’s optional, but it balances out the sweetness perfectly and adds a little heat that takes this bacon candy to the next level. Stir it all up until it’s well blended – that’s the glaze done!

Next up is the churro topping mix. In another small bowl, combine white sugar, brown sugar, a good amount of ground cinnamon, a dash of nutmeg, and a little salt. This is where the churro flavor comes in. The cinnamon and sugar coat the bacon strips and caramelize while cooking, giving that classic churro taste but with a savory twist. Mix it up so it’s all ready to go.

Before you get cooking, go ahead and preheat your pellet smoker or oven to 375°F. If you’re using a pellet smoker, you’re in for an extra layer of flavor, as the wood smoke will add a deeper smoky flavor to each slice of churro candied bacon. Prepare a wire rack or baking rack lined with parchment paper. This makes for easy cleanup and prevents the bacon from sticking.

Let’s Cook:

Perfect Candied Bacon?!

Now it’s time to lay down those bacon strips. Arrange them in a single layer on the wire rack so that each piece has room to cook evenly. Using a wire rack or cooling rack lets the heat circulate, which gives you that beautiful crispy bacon finish we’re aiming for.

Make sure to brush each strip generously with your maple glaze, coating it fully. The glaze is the base layer that holds the churro topping mix later, so don’t skimp on it!

Slide the tray of bacon strips into the oven or smoker, directly onto the grill grates. Set a timer for around 50-55 minutes, but start checking it at the 40-minute mark. The internal temperature is important here, as we want the bacon fully cooked without burning the glaze. Since you can’t really measure internal temperature of bacon, you’re looking for a dark amber color, which is a sign that it’s just the right level of caramelization. Each slice should be glistening with glaze, and you’ll see the sugars starting to bubble up and harden.

While the bacon is cooking, keep an eye out for any excess grease pooling on the bacon. If needed you can carefully dab it away with paper towels to keep things from getting too greasy. This bacon needs to cool slightly after cooking so it firms up, making it easier to handle and toss in the churro topping mix.

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Let’s Finish and Eat

When your churro candied bacon comes out of the oven or smoker, let it cool on the wire rack for about 5-10 minutes. This lets the bacon firm up as it caramelizes further, giving it that awesome crunchy texture. But don’t let it cool completely just yet! While it’s still warm, carefully toss each slice in the churro topping mix, coating every side. If you prefer a thicker churro coating, you can even double dip a few slices – trust me, the more churro flavor, the better.

Check out my: Billionaire Bacon Twists Recipe

Once coated, lay the slices out on a cooling rack or parchment paper for a few minutes. The sugar mix will harden a bit as the bacon cools. At this point, you can serve the bacon right away or let it cool completely and store it in an airtight container. This keeps the churro candied bacon fresh and crispy if you’re saving it for later. Just don’t expect it to last long – once people start tasting it, it’ll disappear in no time!

Tips for Serving and Storage:

This bacon candy is incredibly versatile. Serve it as a sweet-and-savory snack for game days, brunches, or even on a charcuterie board. You can also try pairing it with a maple bacon cocktail for the ultimate bacon experience! For a little added spice, sprinkle some red pepper flakes on top before serving – it’s the perfect addition if you like things on the spicier side.

If you’re planning on making a big batch, you can keep any leftovers in an airtight container for a day or two, although they’re best when fresh. If you need to reheat them, pop them in the oven on a baking rack lined with aluminum foil for a few minutes. This helps them crisp back up without losing that sweet churro candied bacon crunch.

Other Recipes You’ll Love:

• Candied Prosciutto Recipe
• Spicy Candied Bacon Crackers 
• Apple Pie Candied Bacon
• Spicy Candied Bacon
  

Churro Candied Bacon

The snack you never knew you needed!

5 from 5 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 12

Calories: 253kcal

Ingredients

• 1 LB Bacon thick cut

Maple Glaze

• 1/2 C Maple Syrup
• 1 TBSP Vanilla Extract
• 1/8 tsp Cayenne optional

Churro Topping Mix

• 1/2 C White Granulated Sugar
• 1/3 C Brown Sugar
• 2 tsp Cinnamon ground
• 1/4 tsp Nutmeg ground
• 1/8 tsp Salt

Instructions

• Preheat smoker or oven to 375F
• Lay down strips of thick-cut bacon on a wire rack- make sure they are as close as you can get them in a single layer without touching
• Combine ingredients for the Maple Glaze in a bowl and mix well
• Brush Maple Glaze on top of bacon on wire rack
• Place in preheated smoker or oven and let cook for 50-55 minutes, make sure you start checking on it at the 40-45 minute mark as cooking times can vary for a variety of reasons.
• While bacon is cooking mix the white and brown sugar, cinnamon, nutmeg and salt together to form the churro topping mix
• When bacon is a dark amber color remove from the smoker and toss in the churro mixture on all sides to your taste level. The bacon may not be hard immediately when it comes off the smoker, however the caramelization process of will crips and harden the bacon after about 5-10 minutes. Serve immediately or allow to cool and serve when ready.

Nutrition

Calories: 253kcal | Carbohydrates: 24g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 25mg | Sodium: 278mg | Potassium: 117mg | Fiber: 0.2g | Sugar: 22g | Vitamin A: 24IU | Vitamin C: 0.03mg | Calcium: 25mg | Iron: 0.3mg

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