Sriracha Spiced Bacon – Man Candy II

Ever since I posted that Smoked Chili Candied Bacon (aka Man Candy) I’ve been getting a ton of requests for other ‘Man Candy’ flavors.  Now before I go on, the term ‘Man Candy’ does not apply that it’s meant just for men.  Oh hell no… I’m all woman and I LOVE me some bacon in a big way!  Now don’t even start with the “but you love pigs, bacon is made from pigs… how can you eat bacon?” That’s easy to answer.  Bacon is made from ugly pigs and not the cute ones.  LOL  I don’t eat cute piggies.  HAHA  Oh shush… cows are cute we eat beef.  Fish are cute and we eat seafood. Flowers and grass is pretty and we eat that so stuff it.

I. EAT. BACON. pfft!

And let me tell you what after make this flavor, I ate A LOT of it!  Like I had to run like Forrest Gump days on end just to work it off but people it was worth it!  And FYI…. yes, you can make this with turkey bacon too if you don’t want the little piggy bacon.  Remember.. you only eat the ugly pig bacon though, Kapeesh?!

Lately Sriracha Hot Chili Sauce has become my go-to condiment.  Now coming from a woman who has Heinz Ketchup running through her veins (c’mon.. I’m from Pittsburgh just like how we bleed black ‘n gold, ketchup is in our soul!) this is a pretty big deal.  I’ve used this stuff in a ton of recipes lately (Asian Chicken Lettuce Cups, Ginger Asian Turkey Burgers with Sweetened Chili Lime Sauce and even a cure for your nasty hangover Hair of the Dog Ultimate Bloody Mary Hangover Cure .

Therefore it was only befitting that I incorporate this lusciously sinful hot sauce into bacon.

Now as this was baking the smell was pretty intoxicating and strong.  I went for a mild-medium heat and my eyes were starting to tingle a little.  I suspect that if I doubled the amount of hot sauce on this that I would be full blown tears.  Not this may not happen to you.  I’m hypersensitive to smells and stuff like this but if it does, just use caution and make sure to not touch your eyes or face with the sauce on it.  When this came out of the oven the intensity of the heat died down and the smells were so warm and inviting.  You just literally wanted to curl up next to this bacon, hug it, call it your friend.. and then eat the entire pan in front of the world unapologetically.  LOL

… and that my dear TKW family is exactly what I did (well meaning I ate the entire pan) but we won’t tell my trainer that, k?!


Just look at it glistening in the sun.  All that glorious hot sauce with just a hint of spice and sweetness; married in a way that only God intended.

That’s what you have in this dish. This is your appetizer, your snack, your dinner, your dessert… this is YOURS.  So um yeah, make a double batch cause you’re not gonna want to share this.  Even with those you love the mostest!



I can see it in your eyes..

that hunger…

that craving…

that wait.. Are you drooling???  hands you a napkin…

Sriracha Spiced Bacon - Man Candy II


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  • 1 lb thick cut bacon
  • 1 cup brown sugar
  • 1 Tbl plus 1-2 tsp Sriracha Chili sauce *the extra tsp is optional as it depends on your spice level tolerance
  • 1/4 tsp cinnamon
  • 1 tsp water (optional)
  1. Preheat oven to 400F.
  2. Combine brown sugar, Sriracha sauce and cinnamon in a bowl.
  3. Line a rimmed baking sheet with aluminum foil.
  4. Place a wire cooling rack on top.
  5. Spray the rack with cooking spray.
  6. Place the pieces of bacon on top of the rack trying not to overlap.
  7. Microwave the spice mixture for 15-20 seconds until it’s spreadable.
  8. Spoon or brush the mixture on top of the bacon.
  9. Place in oven and cook for 13 minutes.
  10. Remove from the oven and flip the bacon.
  11. Reheat the spice mixture. If necessary add the water to help make it spreadable.
  12. Spoon or brush the mixture on top of the bacon
  13. Return to the oven and cook for 13 minutes.
  14. If the bacon is not crispy enough (remember it’ll crisp up as it cools), flip the bacon over, spoon any remaining spice mixture and bake for a few more minutes. OR you can broil for 1 minute each side but watch as this will burn.
  15. Remove from the oven, allow to cool 1 minute on the rack and then using cooking tongs, remove the bacon from the rack and plate.
Srirarcha Hot Chili Sauce is typically found in the Asian section of your supermarket or in specialty shops. To help simplify clean up, as these are cooling, fill your sink up with hot soapy water. Remove the bacon from the racks and immediately put your cooling racks in the water. Let soak for 5-10 minutes and clean up is a breeze! *Note - make sure your cooling racks can be submerged in water first!

HEY HEY HEY! No licking the screen! But it’s as if you can almost smell it, can’t you?!

Come closer to the screen…

stare at it…

crave it…

now go make it!

Apologize to no one for eating this either cause I surely didn’t!  LOL




28 Responses to “Sriracha Spiced Bacon – Man Candy II”

  • Jillian says:

    I was just curious what bacon you use. I’ve made it three times (it’s delish everytime!) It’s not as pretty as yours though and the sugar thickens up on it. It’s still wonderful, it’s become a holiday thing now.

    • TKWAdmin says:

      Hi Jillian!

      I’m happy to hear it’s become a holiday thing! I heart me some bacon! I use either my local butcher’s thick cut bacon (applewood smoked) or Hormel Thick cut bacon. I find either are the best to bake with as they don’t shrink up and the flavor is amazing. The mixture should be ‘thicker’ but something you can spoon or brush on the bacon. Are you only saucing one side at a time during baking? You can add a bit more water if you think it’s too thick.

      Best Kitchen Wishes!

  • Marissa says:

    This looks delicious! I want to make them for my boyfriend for long work days, but I was wondering if it would still be okay if they’re eaten cold? I could put them in a cooler with ice to keep them cold, but he won’t have access to an oven/microwave to heat them up.
    Thank you and I can’t wait to make these! 😀

    • TKWAdmin says:

      Hi Marissa!

      Oh yeah I love them cold, even room temp! As long as they stay chilled he’s good to go. I love leftover cold crispy bacon from the fridge!

      Best Kitchen Wishes!

  • Sonja says:

    You’re right! I had to lick the screen before I could write the recipe!

  • Maureen says:

    I just made a batch and am shipping to my brother for Christmas. It’s sealed airtight, do you think it will be safe to eat w/o being refrigerated?

    • TKWAdmin says:

      Hi Maureen!

      Bacteria grow rapidly at temperatures between 40 °F and 140 °F; cooked bacon should be discarded if left for more than 2 hours at room temperature. To ship you need to put it in a cold-pack package that can retain colder temperatures. Plus I would ship it the fastest way possible.

      Best Kitchen Wishes!

  • Brandi edmonds says:

    Mine won’t seem to crisp up..what am I doing wrong?

    • TKWAdmin says:

      Hi Brandi!

      A couple things to check – is your oven truly at 400F? I only ask this as my oven was off once and nothing was coming out right. Here the heating element wasn’t working right and my temp on the oven would say 400 but internally it was only 350. Next, you can cook it for 15-18 minutes per side if you want. Or after it’s done, broil it just for 30 seconds to a minute each side. I just made this for breakfast and it’s 13 minutes per side then a quick broil for a minute. Once I let it set for a minute it’s super crispy. The sugar in it will make it sticky and if you let it set for too long it will soften slightly but it still has crunch.

      Let me know if that helps.

      Best Kitchen Wishes!

  • Crystal says:

    Making this tonight 🙂

  • mmm crunchy says:

    wow – the submit button is up BEFORE the captcha – you want to redo this template because if you hit it first your entire comment vanishes – so people are NOT likely to redo it.

    Sounds great.

    My first vanished comment was much better 0_0

    • TKWAdmin says:

      Yeah, that only happens in Firefox/Palemoon. In IE it’s before the submit button. I submitted a question to the creators of the app on how to make this Cross-browser compatible but haven’t heard back. Once the holidays are over I will delve into the code and see if I can fix it myself.

      Sorry about that 🙁

      Best Kitchen Wishes and Merry Christmas!

  • Tammy says:

    Can you make this the night before?

    • TKWAdmin says:

      Hi Tammy,

      Oh yeah, I make a big batch of this and keep it in the fridge. To heat it up I’ll just pop it in the oven just for a few to re-crisp it.

      Best Kitchen Wishes!

    • K. McVay says:

      Used these on a recent camping trip for Bloody Mary’s. No oven, so I used a propane bbq w/lid. Must watch closely, as some areas cook faster than others.
      Took them off immediately and put inside ice cooler. (Next time I will bring wax or parchment paper). Guys LOVED them!!! Delish!! Wish I could send you a picture.

      • TKWAdmin says:

        Oh K I love the idea of the bbq! Yeah go with wax or better yet, parchment paper.

        I HIGHLY recommend the Sriracha Man Candy! OMG this one has won national attention!

        Best Kitchen Wishes!

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