Rosemary Fig Jam Candied Bacon Recipe for Savory Appetizers

Bacon hardly needs improvement, but candied bacon is a delightful twist. This Fig Jam Candied Bacon is oven-baked with fresh rosemary for a balanced sweet-and-savory flavor. It’s an excellent appetizer, brunch side, or a festive upgrade for holiday breakfasts.

This recipe started as a happy accident. I had leftover rosemary and remembered a butter board recipe that used rosemary and figs, and I wondered if that flavor pairing would work on bacon. It absolutely did—sweet fig jam and fragrant rosemary pair perfectly with thick-cut bacon.

This is truly brunch-worthy bacon: the kind you might spot on a menu and wonder why you haven’t tried it before. It’s an easy way to brighten any breakfast.

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What is candied bacon?

Candied bacon—also called pig candy, bacon crack, million-dollar bacon, or millionaire’s bacon—is bacon coated in something sweet, like sugar or syrup, and baked until caramelized and crispy. Traditional recipes use brown sugar or maple syrup, but using fig jam or preserves adds depth and a fruit-forward complexity.

Ingredients and substitutions

Only a few ingredients are needed to make this gourmet-style candied bacon.

• Bacon – Choose thick-cut bacon so it soaks up the jam and crisps without burning.
• Fig jam – Any fig preserves work; seeded jam is fine. If you prefer a different flavor profile, an onion or pepper jam could be an interesting savory swap.
• Fresh rosemary – Fresh rosemary is best because it stands up to the sweet jam. Dried rosemary will work in a pinch but use less since it’s more concentrated.
• Freshly ground black pepper – Optional, but a few grinds add a pleasant contrast to the sweetness.

See the recipe card below for ingredient quantities.

Instructions

Preheat the oven to 375°F. Line a baking sheet with aluminum foil or parchment for easier cleanup and place a wire rack over it. The wire rack lets the bacon crisp while the fat drains away.

Step 1. Arrange the bacon strips in a single layer on the wire rack. Avoid overlapping so each strip crisps evenly.

Step 2. Lightly brush each strip with warmed fig jam, then sprinkle finely diced fresh rosemary and a little black pepper if you like heat.

Bake on the lower oven rack for 15–25 minutes, watching closely. Remove when the edges are caramelized and the jam has formed a glossy coating. Let the bacon rest 5–7 minutes; it will crisp further as it cools.

👩‍🍳Expert tips

How to serve rosemary candied bacon

This candied bacon is delicious on its own, but here are other serving ideas:

• Sandwiches: Add to breakfast sandwiches, BLTs, avocado toast, or even a playful PB & J twist.
• Salads: Crumble over salads to add sweet-salty crunch.
• Soups: Use as a garnish for creamy soups like butternut squash.
• Burgers: Top a bacon burger for an indulgent flavor boost.
• Cocktail garnish: Skewer with a pick for a Bloody Mary garnish.
• Spice option: Try a spicy fig jam and add orange zest for a bright balance of heat and citrus.

Storage

Store cooled candied bacon in the refrigerator for up to 5 days. Place parchment or wax paper between layers to prevent sticking and keep in an airtight container or wrapped tightly in plastic wrap or foil.

FAQ

Perfect pairings

Bacon pairs well with eggs, toast, and many brunch dishes. Try it alongside poached eggs with chili butter, soft-boiled eggs with rye toast, a toaster cake breakfast sandwich, or eggs in purgatory for a complete brunch spread.

📖Recipe

Fig Jam Candied Bacon with Rosemary

Oven-baked bacon brushed with fig jam and topped with fresh rosemary for a sweet-and-savory treat perfect for brunch or entertaining.

Prep Time 10 mins

Cook Time 25 mins

Resting Time 7 mins

Total Time 42 mins

Course Breakfast, Side Dish, Snack

Cuisine American

Servings 4 (3 ounce servings)

Calories 395 kcal

Equipment

• Broiler pan or baking pan fitted with a wire rack

Ingredients

• 12 oz thick-cut bacon
• ¼ cup fig jam or preserves, warmed slightly
• 1½ tbsp finely diced fresh rosemary
• Freshly ground black pepper, optional

Instructions

• Preheat the oven to 375°F. Line a large broiler pan or baking sheet with parchment or foil for easy cleanup, and place a wire rack over it.
• Arrange bacon strips on the rack in a single layer without overlapping. Brush each strip with a thin layer of warmed fig jam, then sprinkle with finely diced rosemary and a few grinds of black pepper if desired.
• Bake on the lower oven rack for 15–25 minutes, watching carefully. Remove when edges are caramelized and the jam looks glossy. Let rest 5–7 minutes to crisp before serving.

Notes

• No wire rack? You can cook the bacon directly on a lined pan, but it won’t crisp as well since the fat won’t drain away as effectively.
• Warm the jam slightly (10–15 seconds in the microwave) to make it easy to brush.
• Apply a thin layer of jam to avoid burning while still getting a glossy caramelized finish.
• Check early—ovens differ, and bacon can start crisping around 15 minutes.
• Let it rest for the best crunch; the bacon firms up as it cools.

Nutrition*

Serving: 1 (3 ounce serving) | Calories: 395 kcal | Carbohydrates: 11 g | Protein: 11 g | Fat: 34 g | Saturated Fat: 11 g | Sugar: 7 g

*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.

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