I crafted a million dollar Bacon BLT layered with candied bacon seasoned with brown sugar and black pepper and candied tomatoes, and I share my Candied Bacon Recipe so you can see why people call it million dollar.

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I swore I knew bacon, then I made this million dollar take on a BLT and everything changed. Thick cut bacon gets glossy and crackly and those cherry tomatoes turn into these sweet, slightly jammy pops that somehow make the sandwich sing.

It’s messy, loud and totally worth it, you might ruin a shirt but you won’t regret it. I call it my Candied Bacon Recipe because once you taste that sweet-salty crunch you won’t stop thinking about it.

Trust me, this is one BLT that lives on in your dreams, and no, it is not for the faint hearted.

Ingredients

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Bacon: Salty, super rich protein lots of fat gives smoky crunch and savory punch
Dark brown sugar: Adds deep molasses sweetness caramelizes on bacon for sticky glaze
Cherry tomatoes: Juicy vitamin C and fiber bright acidic pop that cuts richness
Bread: sturdy sourdough or brioche soaks juices carbs for heft and toasty texture
Lettuce: Fresh crisp leaves low cal it adds cool crunch and leafy balance
Mayonnaise: Creamy binder adds fat and tang helps everything stick together
Black pepper: Warm spicy bite cuts sweetness adds subtle heat high in antioxidants

Ingredient Quantities

1 lb (450 g) thick cut bacon

1/2 cup packed dark brown sugar (for bacon)

1 1/2 tsp freshly ground black pepper, divided

1 pint (about 12 oz / 340 g) cherry or grape tomatoes, halved

2 tbsp packed brown sugar (for tomatoes)

1 tbsp olive oil

8 slices sturdy bread (sourdough or brioche)

6 to 8 large lettuce leaves (romaine or butter lettuce)

1/2 cup mayonnaise

2 tbsp unsalted butter, softened (for toasting bread)

Kosher salt, to taste

How to Make this

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1. Preheat your oven to 400 F and line a rimmed baking sheet with foil, set a wire rack on top so the bacon cooks elevated. This helps the sugar caramelize without stewing in grease.

2. Lay the 1 lb thick cut bacon on the rack, not overlapping. Sprinkle the 1/2 cup packed dark brown sugar evenly over the bacon and press it a little so it sticks, then sprinkle about 1 teaspoon of the freshly ground black pepper over the sugar. Bake 20 to 25 minutes until deeply golden and crisp at the edges, watch closely last 5 minutes so sugar doesn’t burn.

3. While the bacon bakes, halve the pint of cherry or grape tomatoes and toss them with 2 tbsp packed brown sugar, 1 tbsp olive oil, about 1/2 teaspoon of the remaining black pepper, and a pinch of kosher salt.

4. When the bacon has about 12 minutes left, slide the tomatoes onto a second foil lined sheet and roast them in the oven for 10 to 12 minutes until the sugar melts and they get sticky but still hold shape. If you prefer, you can cook the tomatoes in a hot skillet for 6 to 8 minutes instead, stirring so they candy evenly.

5. Remove bacon and tomatoes from the oven and let the bacon rest on the rack for 5 minutes so the sugar sets up and becomes slightly hard and shiny. Transfer bacon to a paper towel for a second if it seems too greasy, but keep the caramel coating intact.

6. While things cool, spread the 1/2 cup mayonnaise on each slice of the 8 slices sturdy bread. Butter the outsides with the 2 tbsp softened unsalted butter.

7. Toast the bread in a hot skillet or on a griddle until golden and crispy, about 1 to 2 minutes per side. Toasting keeps the sandwich from getting soggy and makes it taste like you want it to.

8. Assemble: on four slices, layer 1 to 2 lettuce leaves, then a generous spoonful of the candied tomatoes, then 3 to 4 slices of the candied bacon per sandwich depending on size. Sprinkle a little kosher salt and the last 1/4 teaspoon of black pepper over the tomatoes and bacon if you like more bite.

9. Top with remaining bread slices, press down lightly, cut each sandwich in half and serve right away so the bacon is still slightly warm and the sugar is crackly. Quick tips: if sugar starts to smoke at any point lower oven to 375 F, press the brown sugar into the bacon before baking so it clings, and warm the tomatoes just before building so they dont make the bread soggy.

Equipment Needed

1. Oven (preheat to 400 F)
2. Rimmed baking sheet plus aluminum foil and a wire rack to elevate the bacon
3. Sharp knife and cutting board for halving tomatoes and trimming bread/bacon
4. Small mixing bowl and spoon to toss the tomatoes with sugar and oil
5. Measuring cups and spoons (for brown sugar, mayo, oil, pepper)
6. Tongs or a spatula to move bacon and roasted tomatoes
7. Skillet or griddle for toasting the bread or cooking tomatoes on the stove
8. Butter knife or small offset spatula to spread mayo and butter
9. Paper towels and a plate for draining and resting the candied bacon (and for assembling)

FAQ

Q: Can I use regular thin-sliced bacon instead of thick-cut?
A: Yes, you can, but thin bacon cooks much faster and can burn more easily. Lower the oven temp a bit or check it sooner (think 10 to 15 minutes for thin slices vs 18 to 25 for thick), and watch it the last few minutes so the sugar doesnt scorch.

Q: Whats the best way to get evenly candied, crispy bacon?
A: Bake it on a wire rack set over a foil-lined sheet so fat can drip away, press the brown sugar onto each slice, sprinkle black pepper, and bake at about 375 to 400 F (190 to 200 C). Flip once halfway if you like, and let it cool a few minutes so the sugar sets up and becomes crisp.

Q: Can I make parts ahead of time and how should I store them?
A: Yes. Candied bacon keeps in an airtight container in the fridge for 3 to 4 days; re-crisp in a hot oven or skillet. Roasted/candied tomatoes are best same day but ok refrigerated 24 hours. Keep toasted bread and lettuce separate until assembly so nothing gets soggy.

Q: Whats the quickest way to reheat bacon without making it soggy?
A: Reheat on a wire rack in a 350 F oven for 5 to 8 minutes, or quickly in a hot dry skillet. Avoid the microwave unless youre ok with a limp texture.

Q: I think this might be too sweet, how do I tone it down?
A: Cut the brown sugar amounts in half on either the bacon or tomatoes, or skip sugaring the tomatoes and just roast them with a pinch of salt and pepper. Add extra cracked black pepper or a tiny pinch of chili flakes for balance.

Q: Any good vegetarian swaps for the bacon?
A: Try thick-cut smoked tempeh or store-bought "vegan bacon" tossed with a little brown sugar, soy sauce and smoked paprika then pan-fried or baked until crisp. Portobello or eggplant strips also work if you like a meaty texture.

Candied Bacon BLT Recipe Substitutions and Variations

Bacon: Prosciutto (use same weight, crisp briefly in a hot pan); Pancetta (salty, great 1:1 swap); Turkey bacon (leaner, cook a little slower so it wont burn); Tempeh or coconut “bacon” (for a vegetarian option, marinate in soy, maple and smoked paprika)
Bread: Ciabatta or baguette (crusty and holds up to juicy tomatoes); Whole grain or multigrain (adds nutty flavor); Potato rolls or brioche buns (richer, softer); Gluten free sandwich bread (1:1 swap)
Lettuce: Arugula (peppery, use less black pepper); Baby spinach (milder and more tender); Iceberg (extra crunch if you like that); Bibb or butter lettuce (if you want super soft leaves)
Mayonnaise: Plain Greek yogurt (use 1:1 for tang and less fat); Mashed avocado (creamy, adds healthy fats); Hummus (gives a nutty, savory twist); Garlic aioli or flavored mayo (swap 1:1 for extra punch)

Pro Tips

– Press the brown sugar into the bacon before it goes in the oven so it really sticks, and keep a close eye the last 5 minutes. Sugar goes from glossy to burnt fast, so if you see smoke lower the oven a bit and keep checking.

– To keep the bread from getting soggy, blot the roasted tomatoes briefly with a paper towel or let them cool until just warm, and spread mayo on the bread first as a moisture barrier. Toast the bread well, it helps everything stay crisp.

– Let the candied bacon cool flat on the wire rack until the sugar sets, do not pile it up right away. If the sugar is still tacky after resting, stick the bacon in the fridge for 5 to 10 minutes to harden it without overcooking.

– Brighten the sweetness with acid and texture: add a squeeze of lemon or a tiny splash of good balsamic to the tomatoes, and consider extra cracked black pepper or a thin slice of pickle for contrast. It keeps the sandwich from being cloying and makes the flavors pop.