Brown Sugar Bacon



  • 1 lb. hickory smoked bacon
  • 1-1/2 cup brown sugar
  • 1 teaspoon cinnamon


  • Cut slices of bacon in half. Combine brown sugar and cinnamon. Dredge bacon in sugar/cinnamon mixture, totally coating the bacon.
  • Place bacon on a rack in a jelly roll pan. Place in a preheated 350-degree oven for about 15 minutes. Watch bacon, to be sure it does not burn. Remove bacon from oven and place on aluminum foil. (It will stick to paper towels)

KM’s Modifications

  • I don’t cut the bacon in half, I just use the full pieces and it works out fine.
  • Since I don’t cut the bacon, I lay the bacon out on cooling racks on top of aluminum foil lined cookie sheets.
  • Because I make this at the same time as making the Baked French Toast which requires an overnight in the refrigerator, I let the bacon sit in the brown sugar/cinnamon mix overnight as well—it turns out ooh-y gooey and yummy, also a bit sticky.  Prepping the bacon before baking it makes the sugar crystallize a bit more—still quite good, I just don’t have the extra time in the morning.  I also throw it in the oven with the baked French toast as they both bake at 350.
  • In our oven 15 minutes is the minimum time I leave the bacon in—usually about 20.  This year we used thick cut bacon and we could have left it for about 25 minutes but we were hungry.