Fig Jam Candied Bacon and Rosemary

Ok, bacon doesn't need a makeover; it's good all on its own. But have you ever tried candied bacon? This Fig Jam Candied Bacon is baked in the oven with fresh rosemary for a sweet-and-savory twist on classic candied bacon. It makes the solid appetizer, brunch side, or special holiday breakfast upgrade.

We'll admit, this recipe was a happy accident. We wanted to use up some leftover rosemary, so we remembered our recipe for this butter board using rosemary and figs and we thought that combo would work well with bacon. We hate to brag, but boy was we right!

This is brunch-worthy bacon our friends. The kind that you see on menus, and you're like, 'Why have we never thought of this?' It is guaranteed to "cure" (see what we did there?) any breakfast blues!

What is candied bacon?

Candied bacon (also known as pig candy, bacon crack, million-dollar bacon, or millionaire's bacon) is bacon that is typically coated in something sweet (like sugar) and then baked in the oven until it becomes caramelized and crispy.

While traditional candied bacon recipes use brown sugar or maple syrup, this fig jam candied bacon uses fruit preserves for a deeper, more complex sweetness.

Ingredients and substitutions

You only need 3 ingredients to make this gourmet caramelized bacon.

• Bacon we like big bacon and we cannot lie! Opt for a thick cut so it can soak up all that jam. It also helps the bacon cook up nice and crispy.
• Fig jam Use your favorite fig jam/preserves as the sweetener. Seeded is fine. There are so many good brands to choose from. We love this one from Divina. While it won't be figgy, you can use another savory jam in its place, such as an onion or pepper jam.
• Fresh rosemary You need fresh rosemary for this recipe for it to stand up to the sweet fig preserves. You can certainly use dried if that's what you have, or you can even experiment with different herbs.
• Fresh ground pepper Optional, but gives it an extra little kick of spice.

See recipe card for quantities.

Preheat the oven to 375°F. Line a baking sheet with aluminum foil or parchment paper, and set a wire rack over it. We used an aluminum cookie rack. This will help with cleanup as the bacon fat will drip onto the foil instead of the pan.

Step 1. Place the raw bacon on top of the baking sheet. Make sure not to overlap the strips.

Step 2. Brush with the fig jam, then sprinkle with the fresh rosemary and a few grinds of pepper, if using.

Bake in the oven for 15-25 minutes, until caramelized and crispy, and the fig jam has formed a glossy coating.

Expert tips

• Thick-cut bacon is best. Thicker bacon stands up to the sugars in the jam and won't burn as quickly as regular bacon.
• Apply a thin layer of jam. You don't want the jam too thick, otherwise it will burn.
• Cook on the lower rack. This will help prevent burning.
• Keep a close eye. Everyone's oven is different, so keep a watchful eye on the bacon to prevent burning.
• Let the bacon cool. The bacon will continue to crisp a little after taking it out of the oven. Give it a slight rest for ultimate crunch.

How to serve rosemary candied bacon

Of course, you can eat this fancy bacon all on its own. Here are some other great ways to serve it.

• Add it to sandwichesBreakfast sandwichesBLT'savocado toast even PB & J's.
• Sprinkle it on salads Add it to your favorite salad.
• Soups Crumble it on top of your favorite soup.
• Ultimate bacon burger The cheese should not stand alone!
• Blood Mary Garnish a Bloody Mary with candied bacon; it's good.
• Spice it up For our signature serve (see below), swap out the fig jam for a spicy fig jam and add fresh orange zest to balance out the heat!

Jenn's Signature Serve

Candied Bacon + Chili Fig Spread Jam + Orange Zest

Keeping leftovers

Store the cooled candied bacon in the refrigerator for up to 5 days. Before storing, place a piece of wax or parchment paper between the slices to prevent sticking. Wrap well in plastic wrap or aluminum foil. You could also store it in a lidded container.

Kitchen questions

How should we reheat our candied bacon?

You can toss it in the oven for a few minutes, or even place it in your microwave for about 30 seconds.

Can we make this in a skillet?

Technically, yes, but the cooking process will vary. Instead of brushing the jam on the bacon at the start of cooking, you'll do this toward the end, when it's already started to crisp. Brushing the jam on too early will burn the bacon.

Solid pairings

Bacon goes so well with these recipes. Which one will you try?

Ingredients

Makes 4 (3 ounce servings)

• 12 oz thick-cut bacon
• ¼ cup fig jam or preserves, warmed slightly (see notes)
• 1½ tbsp finely diced fresh rosemary
• freshly ground black pepper (optional, to taste)

Equipment

• broiler pan or baking pan fitted with a wire rack

Method

1. Preheat the oven to 375°F. Line a large broiler pan or baking sheet with parchment or aluminum foil (for easier clean-up), and place a wire rack over it. You may need 2 baking sheets, depending on your size.

2. Place the bacon strips in the pan over the rack. Do not overlap. Brush each strip with a thin layer of the fig jam. Sprinkle the rosemary evenly over the slices. Grind some fresh pepper over the top, if using.

3. Place in the oven at 375°F and cook on the lower racks for 15-25 minutes. Watch carefully for burning. Remove the bacon when it's crispy around the edges, and the jam appears glossy. Let the bacon rest for 5-7 minutes to continue crisping. Serve immediately.

Kitchen notes

• No wire rack? You can still cook the bacon directly on the pan (lined with foil for easy clean-up), but it won't get as crispy as it does with a wire rack. The wire rack allows air to circulate and creates a barrier between the grease and the bacon.
• Thick-cut bacon is best. Thicker bacon stands up to the sugars in the jam and won't burn as quickly as regular bacon.
• Warm the jam for easy spreading. Place the jam in the microwave and warm it briefly for 10-15 seconds so that it's easily spreadable.
• Apply a thin layer of jam. You don't want the jam too thick, otherwise it will burn.
• Cook on the lower rack. This will help prevent burning.
• Keep a close eye. Everyone's oven is different, so keep a watchful eye on the bacon to prevent burning. Mine starts crisping at the 15-minute mark.
• Let the bacon cool. The bacon will continue to crisp a little after taking it out of the oven. Give it a slight rest for the ultimate crunch.