This Candy Bacon Hearts Recipe started as a playful holiday experiment and somehow turned into one of those snacks people quietly hover around. Bacon already has that irresistible pull, but adding a gentle sweetness and shaping it into hearts? That’s when it crosses into something memorable.
I love recipes like this because they don’t try too hard. A few ingredients, a little patience, and suddenly the tray coming out of the oven feels special. It’s not fancy cooking. It’s thoughtful cooking, which honestly matters more.
These bacon hearts work for Valentine’s Day, sure, but I’ve made them for brunch boards, game days, and once just because I had bacon and curiosity. Every time, they disappear faster than expected.
The contrast is what sells it. Smoky, salty bacon meets dark brown sugar that melts and caramelizes just enough. Crisp edges, sticky centers, and that tiny toothpick holding everything together like a secret.
If you’ve ever wanted a recipe that feels playful without being childish, this one fits. It’s food that makes people smile before they even take a bite.
Ingredients Needed for the Recipe
- Thick-cut bacon – This is the backbone of the recipe, giving structure, chew, and that deep smoky flavor that holds up to sweetness.
- Dark brown sugar – Adds rich sweetness and helps create that glossy, caramelized finish on each heart.
- Toothpicks – Used to hold the heart shape in place while the bacon crisps and sets in the oven.
That’s it. No long list, no fillers. Each ingredient earns its place, and nothing feels unnecessary.
A Few Notes Before You Start
Thick bacon matters here more than you’d think. Thin slices cook too fast and don’t hold the heart shape well. You want something sturdy that can bend without breaking.
Also, lining your pan with foil or parchment makes cleanup easier. Caramelized sugar can get sticky, and future-you will appreciate the shortcut.
How to make Candy Bacon Hearts Recipe?
Step 1 – Preheat the oven
Start by heating your oven to 375°F. Giving the oven time to fully preheat helps the bacon cook evenly from the start.
While it warms up, set out your baking pan and paper towels so everything is ready when the bacon comes out.
Step 2 – Partially cook the bacon
Lay the bacon strips flat on the baking pan and slide them into the oven. Let them cook for about 15 to 17 minutes until they’re partially done.
You’re not looking for crisp yet. The bacon should be flexible but no longer raw, with some fat rendered out.
Step 3 – Drain excess grease
Remove the pan from the oven and carefully transfer the bacon onto paper towels. Blot gently to soak up extra grease.
This step keeps the sugar from sliding off later and helps the bacon caramelize instead of fry.
Step 4 – Add the brown sugar
Sprinkle about half to one teaspoon of dark brown sugar onto each strip. Spread it lightly so it coats the surface without piling up.
The sugar will melt as it cooks, so even coverage is more important than quantity.
Step 5 – Shape the bacon hearts
Fold each bacon strip in half, then curl the ends inward to form a heart shape. Secure the ends with a toothpick.
Add another toothpick at the base of the fold to help keep that heart crease defined.
Step 6 – Bake until crisp
Place the shaped bacon back onto the baking pan and return it to the oven. Cook for another 5 to 8 minutes.
Watch closely during this stage. The sugar can go from caramelized to burnt quickly if ignored.
Step 7 – Drain and cool
Once crisp, remove the bacon hearts and place them back onto paper towels. Let them rest for a minute or two.
This short cooling time helps the sugar set and makes the hearts easier to handle.
Serving Ideas That Feel Right
These bacon hearts shine on a breakfast or brunch spread. I like placing them alongside eggs, fruit, and something fluffy like pancakes or waffles.
They also work surprisingly well as a sweet-salty appetizer. Serve them warm on a small platter and watch people circle back for seconds.
For holidays, I’ll sometimes tuck them into charcuterie boards. They add warmth and whimsy without stealing attention from everything else.
Tips
- Use thick-cut bacon so the hearts hold their shape while baking.
- Don’t overload the sugar, a light layer caramelizes better.
- Keep an eye on the final bake, sugar can burn fast.
- Blotting grease helps the bacon crisp instead of steam.
- Let them cool briefly so the sugar firms up.
Easy Variations to Try
Sometimes I sprinkle a pinch of cracked black pepper over the sugar for a subtle bite. It balances the sweetness without overpowering the bacon.
A tiny dusting of smoked paprika can add warmth and color, especially if you’re serving these at a party.
If you like a deeper sweetness, try mixing a touch of maple sugar into the brown sugar before sprinkling it on.
Storing and Reheating
If you somehow end up with leftovers, let them cool completely before storing. Place them in an airtight container in the refrigerator.
They reheat best in the oven or air fryer for a few minutes. The microwave works, but the bacon won’t stay as crisp.
That said, they’re also surprisingly good eaten cold, straight from the fridge, usually while pretending not to snack.
This Candy Bacon Hearts Recipe is proof that simple ideas can still feel special. It’s bacon with a little extra love, shaped by hand, and shared while it’s warm. And honestly, that’s the best kind of recipe.
Candy Bacon Hearts Recipe
Description
Everyone around your table will feel the holiday joy when you add a little extra love to Wright® Brand’s thick, hearty bacon. Your guests will enjoy the surprise touch of sweetness that complements the smoky, savory flavor of every strip—shaped into adorable hearts for a festive treat!
ingredients
Instructions
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Preheat oven to 375°F (190°C).
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On a baking pan, partially cook bacon for 15 to 17 minutes. Drain excess juices using paper towels.
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Remove bacon from oven. Spread ½ to 1 teaspoon of brown sugar on each piece.
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Fold bacon in half and curl the ends together to shape into a heart. Thread a toothpick through the ends to hold them in place, and another at the base of the heart to secure the crease.
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Return baking pan to oven and cook until crisp, about 5 to 8 minutes. Drain juices with paper towels.
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Let cool slightly before serving. Refrigerate leftovers.
Nutrition Facts
Servings 18
Serving Size 1 heart
- Amount Per Serving
- Calories 215kcal
- % Daily Value *
- Total Fat 15.9g25%
- Saturated Fat 5.3g27%
- Cholesterol 37mg13%
- Sodium 649mg28%
- Total Carbohydrate 3.3g2%
- Sugars 2.7g
- Protein 14.0g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make ahead: Shape and bake the hearts up to a day in advance; reheat gently in the oven before serving.
- Customize sweetness: Use light brown sugar or even a sugar-free alternative like erythritol for a lower-carb version.
- Serve as an appetizer: Pair with cream cheese dip or mini skewers for easy party plating.
Frequently Asked Questions
Can I make these without toothpicks?
Toothpicks help maintain the heart shape during the final crisping stage. If serving immediately and carefully handling, you can skip them—but they’re recommended for best results.
Is there a keto-friendly version?
Yes! Substitute the brown sugar with a keto-friendly brown sugar alternative (like Swerve Brown) to keep it low-carb while maintaining the sweet glaze.