Candied bacon - Le Coup de Grâce

Candied bacon

Preparation :12h20 min Cooking :20 min
Difficulty :easy
Servings :4

This candied bacon is, I must say, the perfect side to a perfect brunch! You serve that with a spicy Bloody Mary or a cold beer then you are in business. To eat without moderation unless your doctor says so.


  • 1 pack of maple bacon, 375g
  • About 1 cup brown sugar


  • In a big Pyrex container, spread some brown sugar in the bottom then add a layer of bacon. Sprinkle some more brown sugar then add another layer of bacon! Do so until your all out of bacon.
  • Cover then place in fridge for 12 hours.
  • Preheat the oven at 400°F.
  • Line two big baking trays with parchment paper then add a layer of bacon on it ( don’t stack them, cook layer by layer ). Cook in the oven 10 minutes on each side until lightly crispy!
  • Remove from the oven and let cool for 8-10 minutes before eating. Bacon will harden and get delicious as hell!!!
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Our wine stewards suggest

Gros Mollet Lumber Jack, Microbrasserie du Lac St-Jean

Why choose subtlety? Choose a strong beer matured in bourbon oak barrels. Its caramel, vanilla and bourbon flavors will accentuate the caramelized notes of bacon. Dip the bacon in the beer for a decadent appetizer!

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