Twisted Candied Bacon (made with unrefined sweeteners)

Candied Bacon, with coconut sugar

Coconut sugar caramelizes with melting bacon grease as bacon slowly cooks in the oven to form a candied shell.  It’s bacon with a “wow” factor! It would make a lovely side dish for a Christmas brunch that is extra special.

I recently tried this method out, and I thought it would be a really fun recipe to share as the last post for our 12 days of Christmas series. By the way, check out the following giveaways still running as part of the series: Win Steeped (a nourishing tea book) and Nourishing Christmas Cookie for a Healthy Holiday, Fair Trade Box with coffee, tea, chocolate, and more, and Grain-free Meal plans and ebooks! 

I hope you’ve enjoyed the recipes and giveaways!

As far as the recipe below, I personally like the cinnamon and black pepper, but they are very subtle, and in the background flavors to the more prominent caramelized coconut sugar. It will still taste great without them too. As mentioned before, if you need coconut sugar, this is one of the best deals I’ve seen on coconut sugar. #affiliate


Twisted Candied Bacon (made with unrefined sweeteners)
Serves: 5

You can twist these for a fun shape, or leave them flat. It’s your choice. Cooking time will depend on the thickness of your bacon. Make sure you watch carefully the last five minutes! Near the end of the cooking time, it can be easy to burn.
  • 10 slices of bacon
  • ⅓ cup coconut sugar (or whole cane sugar, such as rapadura)
  • ½ teaspoon ground cinnamon
  • Generous sprinkle of black pepper
  1. Preheat the oven to 325 degrees and put parchment paper on a baking sheet.
  2. In a small bowl, toss the sugar, cinnamon and black pepper together. Put the bacon on the baking sheet, and sprinkle sugar mixture over the bacon. Turn bacon over and rub the sugar onto the bacon, until it is all coated.
  3. Gently twist the bacon (if desired) and lay on the sheet. Cook for about 20-25 minutes, or until the bacon is cooked through. Remove from oven. It will crisp up as the candy coating cools.


I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!


  1. Tara says

    I have some sugar-free beef bacon from US Wellness Meats. Do you think it would work okay in this recipe? And do you think honey would work, or would it be too wet?

    • says


      My concern with the beef bacon would be it not having enough fat to form the candied outside…but people do use honey or maple syrup- sometimes they just half cook it in a pan first, and then coat it with honey or maple syrup and place in the oven.

      • Tara says

        Hmm, so I wonder if it would work if I cook the beef bacon first in some tallow in a skillet on the stovetop, then add the honey to the skillet and stir to coat, then transfer to the oven. Maybe that would add enough fat for it to get the candied outside?

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