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If you’re looking for a next-level candied bacon recipe, this Fireball Whiskey Glazed version is a game changer. Imagine the crispy, salty goodness of thick cut bacon paired with a sticky, sweet, cinnamon-spiked glaze that’ll have your taste buds doing a happy dance.

Whether it’s for brunch, tailgating, or a weekend indulgence, this treat never disappoints.

A bottle of cinnamon whisky, a package of thick-cut bacon, and a bottle of hot honey are arranged on a wooden surface. Small containers hold brown sugar, soy sauce, and spices beside them.

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Why You’ll Love This Recipe

Unique Flavor: The combination of Fireball glaze and crispy bacon creates an irresistible balance of sweet, smoky, and spicy.
Simple Ingredients: You only need a handful of pantry staples to pull this off, including brown sugar, maple syrup, and cinnamon whiskey. This is an easy candied bacon recipe!
Perfect for Any Occasion: From game days to brunch with friends, this recipe always hits the mark.

Several uncooked bacon strips are laid out evenly on a metal cooling rack placed over a wooden surface with a rustic background. The bacon has a marbled appearance with visible fat and lean meat.

Ingredients / Tools You’ll Need

Ingredients

1 lb thick-cut bacon slices
1/2 cup Fireball whiskey or similar cinnamon-flavored whiskey
1/3 cup hot honey
1 tbsp brown sugar (light brown sugar works)
1 tbsp soy sauce
1 tbsp apple cider vinegar
1 tbsp cornstarch + 1 tbsp water for thickening slurry

A frying pan on a stove with bubbling brown sauce. A red spatula is stirring the sauce, which appears to be caramelizing. The pan has a textured, non-stick surface.

Tools

Baking sheet lined with aluminum foil
Wire rack for even cooking
Parchment paper to prevent sticking
Saucepan for the glaze
Airtight container for storage (if there’s any left!)

Instructions

Preparation

Preheat your oven to 325°F.
Lay a sheet of parchment paper on a baking sheet and place a wire rack on top.
Arrange the bacon slices in a single layer on the rack, making sure they don’t touch.

A spoon with red, glossy sauce above a pan containing thick, dark brown sauce. The texture appears sticky and smooth, with reflections of light on the surface.

Making the Fireball Glaze

In a saucepan over medium heat, combine the Fireball whiskey, hot honey, brown sugar, soy sauce, and apple cider vinegar.
Bring the mixture to a boil, then reduce to a simmer for about 10 minutes.
Add the cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) to thicken the glaze.
Stir continuously for 30 seconds until the glaze reaches a syrupy consistency. Remove from heat.

A close-up of bacon slices on a wire rack over a tray. A red silicone brush is being used to apply a shiny glaze over the bacon. The glaze has a rich, glossy appearance.

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Cooking

Brush the top side of the bacon slices generously with the Fireball glaze, ensuring full coverage.
Bake for 45-50 minutes, checking starting at the 30-minute mark to prevent burning. You’re looking for that beautiful golden-brown color.
Remove from the oven and let the bacon cool for 5-10 minutes. It’ll crisp up as it cools.

Strips of uncooked bacon coated in a glossy, reddish sauce are placed on a metal rack. The rack is positioned over a white tray, which collects any excess sauce. The bacons marbling is visible through the glaze.

Serving Suggestions

This candied bacon recipe is insanely versatile. Serve it as a side for brunch, crumble it over salads for a sweet and savory kick, or enjoy it straight off the rack (no judgment here). It’s also a fantastic addition to charcuterie boards for a little unexpected treat.

Strips of candied bacon on a wire rack over a baking sheet in an oven. The bacon has a glossy, caramelized appearance.

Recipe Notes & Pro Tips

Don’t walk away from the glaze: The alcohol content in Fireball whiskey can catch fire if left unattended. If it happens, calmly remove the pan from heat and let the flames die down naturally.
Keep stirring: After adding the cornstarch, the glaze thickens fast—in about 30 seconds. Keep stirring and remove it from heat as soon as it becomes syrupy.
Storage Tip: Store any leftovers in an airtight container at room temperature for up to two days, although I doubt it’ll last that long. They’ll be gone in no time though.
Bacon Thickness: I recommend using thick-cut bacon slices for the best texture and flavor.
Black Pepper: A little black pepper, or fresh cracked black pepper more specifically goes a long way in enhancing the flavor.

Plate of glazed bacon strips on a blue and white patterned dish. A bottle of Fireball cinnamon whisky lies on its side in the background on a wooden surface for this candied bacon recipe.

Watch Me Make This Candied Bacon Recipe

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A plate with crispy bacon strips is on a blue and white zigzag patterned dish. A bottle of cinnamon-flavored whiskey lies on its side in the background, on a wooden surface.