Nashville Hot Candied Bacon

Watch Me Make It

Nashville Hot Candied Bacon pairs smoky thick-cut bacon with a brown sugar coating, hot honey, and a cayenne-forward seasoning blend. The finished strips have a dark, sticky exterior with enough savory spice to keep the sweetness in balance.

Serve it as part of a brunch spread or use it to add sweet heat and smoky crunch to sandwiches and salads.

Why This Recipe Works

Thick-cut bacon stays substantial as its fat renders, giving the candied coating a sturdy base. An even layer of sugar also caramelizes more consistently than scattered patches, creating a better finish on every strip.

The seasoning blend makes more than this batch needs, so save the remainder as a ready-made spicy rub for another cook. A brief cooling period also helps the melted sugar and honey thicken, making the coating less likely to slide off.

Ingredients

• 1 lb thick-cut bacon
• ½ cup brown sugar
• 2 tablespoons hot honey
• Nashville Hot Seasoning
• 2 tablespoons cayenne pepper
• 1 tablespoon brown sugar
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• ½ teaspoon chili powder

How to Make It

Preheat your smoker to 350°F. Combine all of the Nashville hot seasoning ingredients and mix well. You’ll have more seasoning than you need for one batch of bacon, so save the remaining seasoning for later.

Lay the bacon strips out in a single layer and season both sides with about 1 tablespoon of the Nashville hot seasoning. Press the brown sugar evenly over the top of the bacon, making sure it sticks to each strip.

Place the bacon directly onto the smoker grates and cook for about 20 minutes. Brush or drizzle the bacon with hot honey, then continue cooking for another 10 to 15 minutes, or until the bacon is dark, caramelized, and cooked to your liking.

Remove the bacon from the smoker and let it rest for 5 to 10 minutes. The Nashville hot candied coating will thicken and set as the bacon cools. Serve warm and enjoy.

Tips and Variations

Leave space between the bacon strips so heat and smoke can circulate and the coating can set without pieces sticking together.

Watch the bacon closely near the end of the cook. Look for a darkened, glossy, caramelized coating, since sugar can go from deeply caramelized to scorched quickly.

Serving Ideas

Crumble the bacon over a salad, layer it onto burgers or chicken sandwiches, or serve it alongside eggs, biscuits, and other brunch favorites.

Get My Latest Creations

Subscribe to get new content from me delivered to your inbox.

Leave this blank

First name Email address Subscribe

By subscribing, you agree to the terms.

Nashville Hot Candied Bacon

Print Pin Rate

Ingredients

• 1 lb thick-cut bacon
• ½ cup brown sugar
• 2 tablespoons maple syrup
• 1 tablespoon cayenne pepper
• 2 tablespoons brown sugar
• 1 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• ½ teaspoon chili powder

Instructions

• Preheat your smoker to 350°F.
• Combine all of the Nashville hot seasoning ingredients and mix well. You’ll have more seasoning than you need for one batch of bacon, so save the remaining seasoning for later.
• Lay the bacon strips out in a single layer on a wire rack and season both sides and brush lightly with about 1 tablespoon of maple syrup
• Season the bacon on one side with Nashville seasoning
• Place the bacon directly onto the smoker grates and cook for about 20 minutes.
• Remove the bacon from the smoker and let it rest for 5 to 10 minutes. The Nashville hot candied coating will thicken and set as the bacon cools.
• Serve warm and enjoy.