Bacon is already irresistible, but candied bacon brings a delightful sweet-and-savory twist. This Fig Jam Candied Bacon is baked with fresh rosemary so the jam caramelizes into a glossy coating while the herb adds an aromatic balance. It’s an easy, elegant option for brunch, appetizers, or a holiday breakfast upgrade.
This recipe began as a happy accident when I had extra rosemary on hand and remembered a fig-and-rosemary flavor pairing from another dish. The combination of fig jam and rosemary works beautifully with bacon — sweet, herbal, and smoky all at once.
This is truly brunch-worthy bacon: the kind that feels special enough for a menu and familiar enough to make everyone smile. It’ll lift any breakfast or snack with minimal effort.
What is candied bacon?
Candied bacon — also called pig candy or millionaire’s bacon — is bacon brushed or coated with a sweetener and baked until caramelized and crisp. Classic recipes often use brown sugar or maple syrup; here, fig jam gives a deeper, fruit-forward sweetness that pairs well with fresh rosemary.
Ingredients and substitutions
You only need a few ingredients to make this elevated candied bacon.
- Bacon – Choose thick-cut bacon so the slices hold up to the jam and crisp nicely.
- Fig jam – Any fig preserves or jam will work; seeded or smooth is fine. If you prefer a different flavor profile, savory jams like onion or pepper jam can be interesting substitutes.
- Fresh rosemary – Fresh rosemary is recommended because it stands up well to the sweetness; finely chop it so it distributes evenly.
- Fresh ground pepper – Optional, but a few grinds enhance the savory contrast.
See the recipe card below for exact quantities.
Instructions
Preheat the oven to 375°F. Line a baking sheet with foil or parchment for easier cleanup and place a wire rack on top. The rack helps air circulate so the bacon crisps and the fat drains away.
Step 1. Arrange the bacon in a single layer on the wire rack, avoiding overlap.
Step 2. Brush a thin layer of warmed fig jam over each strip, then sprinkle evenly with finely diced rosemary and a little freshly ground pepper, if using.
Bake on the lower rack for 15–25 minutes, watching closely. Remove when the edges are crisp and the jam has formed a glossy coating. Let the bacon rest 5–7 minutes — it will firm up and become even crispier as it cools.
👩🍳Expert tips
- Use thick-cut bacon. It resists burning and crisps up with a better texture.
- Apply a thin layer of jam. A light coating caramelizes without burning; too much jam can scorch.
- Cook on the lower oven rack. This reduces the risk of burning the jam while the bacon cooks through.
- Watch your oven. Oven temperatures vary, so check the bacon early and often after 15 minutes.
- Rest before serving. A short rest helps the glaze set and improves the crunch.
How to serve rosemary candied bacon
This bacon is delicious on its own, but it also enhances a wide range of dishes:
- Sandwiches – Add to breakfast sandwiches, BLTs, avocado toast, or even a playful PB&J variant.
- Salads – Crumble over salads for a sweet-savory crunch.
- Soups – Use as a garnish to add texture and flavor to soups.
- Burgers – Top burgers for an elevated bacon experience.
- Drinks – Try as an unexpected garnish for a Bloody Mary.
- Spicy twist – Swap in a spicy fig jam and finish with orange zest for a bright, peppery variation.
Jenn’s Signature Serve
Try Chili Fig Spread with a finishing sprinkle of orange zest for a spicy-sweet signature version.
Storage
Once cooled, store candied bacon in the refrigerator for up to 5 days. Place parchment or wax paper between slices to prevent sticking and keep it in a sealed container or wrapped tightly in foil or plastic wrap. Reheat briefly in the oven to restore crispness.
FAQ
Reheat in a preheated oven for a few minutes to crisp it, or warm briefly in the microwave for about 30 seconds if you’re short on time.
Yes, but the method changes: cook the bacon until it’s nearly crisp, then brush the jam on toward the end so it caramelizes without burning.
Perfect pairings
This candied bacon pairs beautifully with eggs, toast, and warm, savory breakfasts. Try it alongside poached eggs with chili butter, soft-boiled eggs with rye toast, a hearty breakfast sandwich, or baked eggs in tomato sauce for a balanced meal.
-
Poached Eggs with Chili Butter and Garlicky Yogurt
-
Foolproof Soft-Boiled Eggs With Rye Toast
-
Toaster Cake Breakfast Sandwich
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Eggs In Purgatory (Poached Eggs in Tomato Sauce)
If you make this recipe, please leave a rating and a comment. If you share a photo, tag @brunchandbatter on Instagram — I’d love to see your creation!
📖Recipe
Fig Jam Candied Bacon with Rosemary
Equipment
- Broiler pan or baking sheet fitted with a wire rack
Ingredients
- 12 oz thick-cut bacon
- ¼ cup fig jam or preserves, warmed slightly
- 1½ tablespoons finely diced fresh rosemary
- Freshly ground black pepper, optional
Instructions
- Preheat oven to 375°F. Line a baking sheet with foil or parchment and set a wire rack over it.
- Arrange bacon in a single layer on the rack. Brush each strip with a thin layer of warmed fig jam, sprinkle with rosemary, and add pepper if desired.
- Bake on the lower rack for 15–25 minutes, watching closely. Remove when edges are crisp and the jam looks glossy. Let rest 5–7 minutes before serving.
Notes
- No wire rack? Cook bacon on a foil-lined sheet, though it won’t crisp as evenly without a rack.
- Warm the jam briefly (10–15 seconds) to make it easy to brush.
- Apply a thin layer of jam to avoid burning; keep an eye on the bacon as oven times vary.
- Allow the bacon to rest so the glaze sets and the texture firms up.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients and substitutions.
Leave a comment and a star rating below. If you snapped a photo, tag @brunchandbatter on Instagram!