Traeger Smoked Spicy Candied Bacon Recipe

Smoked Spicy Candied Bacon

If you don’t have a pellet grill, this recipe adapts easily to a conventional oven. I’ll note the oven adjustments below, but once you’ve tried smoked candied bacon, you might find yourself looking into a pellet grill for future recipes.

I post a lot of recipes for pellet grills because they deliver consistent results with minimal fuss. This candied bacon is a great introductory dish: five ingredients, one sheet pan, and delicious results that taste like you fussed for hours.

Why You’ll Love This Dish

• Crispy and glossy – The brown sugar glaze caramelizes into a crunchy, sticky coating while the bacon keeps a satisfying snap.
• Hands-off cooking – The grill (or oven) does most of the work. No hot oil splatter and very little flipping.
• Perfect for entertaining – Easy to scale up and ideal for serving a crowd as an appetizer or part of a brunch spread.
• Minimal ingredients – Five pantry staples create a bold sweet-and-spicy profile.
• Flexible serving – Delicious hot from the grill, warm, or at room temperature for snack platters.

Recipe Shopping List

You likely have most of these at home. For precise quantities, see the ingredient list in the recipe card below.

• Center-cut bacon – Leaner, meaty slices hold up well under the glaze and don’t render as much excess fat.
• Dark brown sugar – Provides depth and helps the glaze caramelize.
• Pure maple syrup – Adds smooth natural sweetness that balances the heat.
• Sriracha – Adds tangy heat and helps the glaze adhere.
• Cayenne pepper – Boosts the warming, lingering spice; adjust to taste.

How to Make This Recipe

Here’s a concise overview of the process. Follow the full instructions in the recipe card for timing and tips.

1. Make the glaze: Whisk together dark brown sugar, maple syrup, sriracha, and cayenne until smooth. The mixture should be thick but brushable.
2. Prepare the bacon: Line a rimmed baking sheet with parchment and arrange the bacon in a single layer. Generously brush both sides of each slice with the glaze.
3. Smoke or bake: On a pellet grill, preheat to 300°F and place the baking sheet on the grill. Smoke 20 minutes, flip, then smoke another 15 minutes until the glaze is melted and the bacon is caramelized. In a conventional oven, use the same temperature and timing—expect small differences by a few minutes depending on your oven.
4. Rest and serve: Let the bacon cool on the pan for 10–15 minutes so the candy coating sets. Transfer to a platter and serve warm or at room temperature.

Recipe FAQ

Can I make this in the oven?

Yes. Use the same temperature (300°F) and the same cooking times as a starting point. You will miss the smoky flavor, but the sweet-and-spicy glaze still delivers excellent results.

Can I use regular bacon instead of center-cut?

Yes, but thinner slices may overcook or burn from the sugar. If using thinner bacon, shorten the cook time and watch the last few minutes closely.

How do I store leftovers?

Allow the bacon to cool completely, then store in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 3 days. Reheat gently in the oven to restore crispness.

Can I make it less spicy?

Yes. Reduce or omit the cayenne, or swap sriracha for a milder sauce such as sweet chili or a mild chile paste.

More Bacon Ideas

• Grilled bacon-wrapped pork cordon bleu — a hearty main with a smoky edge.
• Bacon-wrapped asparagus — a savory side or appetizer.
• Bacon-ranch smoked cream cheese — spreadable and addictive for crackers.
• Smoked bacon-wrapped pineapple bites — a sweet-and-savory party nibble.
• Bacon onion smash burger — big flavor and satisfying texture.