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I’ve made a lot of candied bacon over the years, but this maple sriracha candied bacon might just be my favorite version yet. It hits that perfect balance of sweet, salty, and spicy that makes it impossible to stop snacking on. Whether you’re setting out appetizers for game day, adding a twist to brunch, or just treating yourself, this recipe is the kind of quick win that always impresses.
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This maple sriracha candied bacon recipe is also ridiculously simple. You don’t need fancy equipment or hours in the kitchen – just a slab of bacon, a wire rack, and a few pantry staples. I’ve made this one multiple times (it gets asked for a LOT) and found a few tricks that make it turn out crispy and flavorful every single time.
Why You’ll Love This Recipe
- It’s the perfect mix of flavors – smoky bacon, sweet maple, and spicy sriracha all in one bite.
- It works for so many occasions, from holiday platters to backyard cookouts and tailgates.
- It’s straightforward to make and easy to scale up if you’re cooking for a crowd.
Ingredients and Tools You’ll Need
For this maple sriracha candied bacon, I stick with thick cut bacon since it crisps nicely and holds the glaze. Regular-cut works too, but it doesn’t give that meaty bite like the thick cut does.
You can find what you need to make maple sriracha candied bacon at the bottom of this page.
I recommend using a sturdy wire rack set on top of a baking sheet. This setup lets the fat drip away while keeping the bacon elevated so it cooks evenly. Foil or parchment under the rack makes cleanup way easier for this maple sriracha candied bacon recipe.
How to Make It
Preparation
Preheat your smoker or oven to 375°F. I usually give the rack a quick spray of nonstick cooking oil so nothing sticks as the sugar caramelizes. Slice the bacon slab in half so you’ve got shorter strips that are easier to coat and serve when the maple sriracha candied bacon is complete.
Lay the bacon pieces in a single layer on your wire rack. Make sure they’re not overlapping, since crowded bacon tends to steam instead of crisp. In a mixing bowl, combine the brown sugar, onion powder, garlic powder, and cinnamon to mix well to combine.
Place a few pinches of the brown sugar mixture on each strip of bacon to your taste preference. You can see mine below.
Cooking
Bake the bacon at 375°F for about 45-50 minutes. The goal is to get a deep amber color without burning – remember, it will continue to crisp as it cools. The best cook time is 45-50 minutes at 375°F.
While the maple sriracha candied bacon is in the oven or smoker, whisk together your glaze: maple syrup, soy sauce, sriracha. The smell alone is enough to get you excited.
Once the bacon is out of the oven, let it rest for about 10 minutes. This step is key – the bacon firms up and won’t fall apart when you toss it. Quickly coat each strip in the glaze, but don’t let it sit in it or saturate, you don’t want that.
Finish with a pinch of black pepper over the top for that extra pop of flavor.
Serving Suggestions
I love putting maple sriracha candied bacon on a platter with toothpicks for easy snacking. It’s always gone first at parties. For brunch, it pairs perfectly with pancakes or waffles where the maple syrup ties everything together.
If you’re serving drinks, this sweet and spicy bacon works amazingly with bourbon cocktails or a crisp cider. For game day, it’s one of those finger foods that disappears before halftime.
Leftovers can be stored in an airtight container in the fridge for up to three days. To reheat, just pop them back in the oven at 300°F for 5 minutes or so – they’ll crisp right back up.
Recipe Notes and Pro Tips
Don’t skip the cooling step. If you try to glaze the bacon straight out of the oven, it’ll be too soft and fall apart.
Adjust the heat level by adding more or less sriracha. A teaspoon gives you mild spice, while a full tablespoon leans into the kick.If you want more caramelization on the maple sriracha candied bacon, sprinkle an extra pinch of brown sugar over the bacon before it goes into the oven. It’ll melt down and create an even sweeter crust.
Variations
Swap maple syrup for honey if you want a slightly floral sweetness. It changes the flavor profile but still balances nicely with the sriracha. Try brushing the glaze on during the last 5 minutes of baking instead of tossing afterward for a baked-in effect.
Watch closely to avoid burning.
You can also make a bourbon maple candied bacon by adding a splash of bourbon to the glaze – it deepens the flavor and gives it a smoky richness. If you’re into experimenting, add red pepper flakes or even a drizzle of hot honey to take the spice up another notch.
Other Recipes You’ll Love:
- Candied Bacon Popcorn Recipe – Easy and Delicious
- Vanilla Bourbon Bacon Twists – Easy Candied Bacon Recipe
- Smoked Candied Bacon Twists – Easy Bacon Recipe
- Easy Root Beer Candied Bacon Recipe
- Dr. Pepper Candied Bacon Recipe – The Best Snack!
Ingredients
- 1 lb Bacon regular cut
- 1 C Maple Syrup real, not pancake syrup
- ½ C Soy Sauce
- 1 TBSP Sriracha Sauce
- ½ C Brown Sugar
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Cinnamon ground
Instructions
- Preheat smoker or oven to 375F
- Slice bacon slab in half and lay each half slice of bacon on a wire rack on top of a baking sheet
- Bake or smoke at 375F for about 45-50 minutes until the bacon is an amber color and not charring, remember that bacon will continue to crisp after removing from heat
- While bacon is cooking, mix the maple sriracha glaze together and set aside
- Place the glaze in the smoker or oven with the bacon cooking for the last 10 minutes to warm.
- When bacon is done cooking allow to rest for 10 minutes to cool and continue to crisp. Toss the bacon in the glaze mixture for a few seconds, while flipping and moving well to coat. Don’t leave bacon in to saturate. You can also spoon it on.
- Sprinkle the tops with a small pinch of black pepper to finish
