Candied Bacon BLT Sliders

Why You’ll Love BLT Sliders

• The brown sugar and spices bake into the bacon, caramelizing into a glossy-candy coating that perfectly contrasts the salty, smoky flavor. The result is tender, chewy, and crisp bacon slices.
• Toasting the slider buns in garlic butter, inside out, adds flavor and a unique grilled cheese-esque texture.
• A thick coating of mayonnaise is the key to making the best BLT sliders (and any BLT sandwich for that matter). You don’t want to skimp on the mayo.
• Seasoning the tomatoes directly with salt and pepper further enhances their flavor.
• Crisp iceberg lettuce is superior to any other lettuce when it comes to BLT sandwiches. It adds structure and a crisp, refreshing crunch.

What is Candied Bacon?

Sometimes referred to as millionaire bacon, candied bacon consists of rubbing thick, center-cut bacon with a mixture of dark brown sugar and other spices (like a kick of heat and smoked paprika). It’s then baked on a wire baking rack to allow the fat to drip off.

The result is a glossy, candy-coated bacon that’s both chewy and crispy at the same time. The sweet and smoky flavor is so delicious you won’t be able to stop eating it. Use it on these candied bacon BLT sliders, serve it for breakfast, or enjoy it as a snack.

Key Ingredients

Bacon – Thick, center-cut bacon is ideal. I always look for bacon with an even amount of marbling. Be sure to avoid packs with excessive fat.

Brown Sugar & Seasonings – Dark brown sugar will yield a strong flavor. It’s combined with smoked paprika, fresh cracked pepper, and cayenne or red pepper flakes.

Slider Buns – I choose King’s Hawaiian sweet slider buns, but you can use brioche or whichever you prefer.

Garlic Butter – Softened butter is combined with freshly minced garlic and a hint of fresh parsley.

Lettuce – iceberg lettuce is the only way to go. It’s crisp and adds lots of texture to these BLT sliders.

Tomatoes – Roma tomatoes or heirloom tomatoes, if available in season. We’ll sprinkle them with salt and pepper.

Mayonnaise – use a thick layer of your favorite mayo, I chose Hellmann’s for this recipe, but southern varieties work as well. It’s up to your preference.

Make the Candied Bacon

Preheat the oven to 400 degrees.

In a bowl, combine the brown sugar, smoked paprika, cayenne or red pepper flakes, and 1 tsp of freshly cracked pepper. Mix well until evenly combined.

Lay the bacon on a baking sheet lined with a wire rack with foil or parchment paper on the pan below to catch the drippings. Liberally sprinkle the brown sugar mixture on both sides of the bacon, rubbing it in.

Bake for 20-25 minutes, flipping the bacon in the last 10 minutes or so. You’ll know the bacon is done when it starts to turn dark brown on the edges. Remove bacon slices from the wire rack and place on a plate to rest. It will get crispier as it cools.

Toast the Slider Buns

In a small bowl, add butter, garlic, and parsley. Heat in the microwave for 20 seconds or until softened and partially melted.

Spread the butter mixture on the insides of both buns. Toast in a large skillet over low heat until it’s golden brown. Flip and toast the opposite sides for about 1 minute, or until they are slightly browned.

Assemble the BLT Sliders

To assemble the sliders, slice the bacon slices in thirds. Add mayonnaise to the bottom slider buns. Add lettuce onto each slider, followed by one tomato slice. Sprinkle salt and pepper directly on the tomatoes.

Top with three slices of bacon (one strip per slider). Place the top slider buns on inside-out with the toasted side exposed. Spread more mayo on the underside of the top slider buns and place them on top. Slice and serve.