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Paleo Candied Bacon with Cashews

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Paleo Candied Bacon with Cashews | Reclaiming Yesterday

[I made this sweet-and-savory Paleo Candied Bacon with Cashews for Earth Fare!]

The combination of sweet, salty, and crunchy is my ultimate snacking profile. (Currently crunching on coconut oil sweet potato chips as I write this 😋)

And candied bacon conveniently checks all those boxes! 

Paleo Candied Bacon with Cashews | Reclaiming Yesterday

Why Paleo Candied Bacon Rocks so Hard: 

  • Salty, savory bacon
  • Sweet maple syrup and coconut sugar
  • Crunchy cashews

Throw in some cayenne heat for extra credit, and you have a snack/dessert that you just can’t beat! 

This is a treat, ok? We’re not over here eating Paleo candied bacon every day. BUT when you use quality ingredients that your body recognizes as food, you can have your treat and feel good about it. 

Healthy life balance in action! 

Paleo Candied Bacon with Cashews | Reclaiming Yesterday

Tips for getting the perfect candied bacon:

  1. Use a wire rack for cooking. This is pretty important for the bacon to “candy” correctly, and not just hang out in a pool of grease. 
  2. Get thick cut bacon, but not SUPER thick cut bacon. If it’s too thin, it goes all wavy on you. And if it’s too thick, it’ll turn out more chewy than crispy. The bacon I got from the meat counter at Earth Fare was just the right cut. 
  3. Go easy on the maple syrup layer, or your candied bacon will be more sticky and less candied. We’re adding the maple syrup mainly for flavor. I use the back of a spoon to spread just a thin amount over the bacon slices, and then follow with a sprinkle of coconut sugar. 
  4. Blot your bacon with a paper towel mid-way through cooking to remove some of the oil. This will help the crispiness level and results in an overall more successful candied bacon. 
  5. Let the bacon cook long enough that it’s got a nice deep, caramel color. If you under cook, you will have limp candied bacon–which is nobody’s favorite.

Paleo Candied Bacon with Cashews | Reclaiming Yesterday

Behold. The perfect trifecta of snacking goodness.

Sweet. Salty. Crunchy. 

You can claim your own piece, and proudly hold it high before devouring. 


You can cut the bacon slices into small, bite-sized bits and share with lots of your favorite people. 

The gift of Paleo candied bacon never disappoints. 😀

Paleo Candied Bacon with Cashews | Reclaiming Yesterday

Paleo Candied Bacon with Cashews

Makes 6 pieces of bacon

Paleo Candied Bacon with Cashews


  • 6 pieces of bacon (thicker cut, but not super thick)
  • 1 tablespoon maple syrup
  • 1.5 tablespoons coconut sugar
  • A sprinkle of cayenne pepper
  • 8-10 raw cashews, finely chopped


  1. Preheat oven to 400 degrees.
  2. Line a rimmed baking sheet with foil and place a wire rack onto the baking sheet. Spread the 6 slices of bacon evenly over the wire rack.
  3. Cook bacon for 10 minutes and remove from the oven. Reduce heat to 350 degrees.
  4. Using a paper towel, blot the oil from the top of the bacon. Spread ½ of the maple syrup over each slice of bacon (you only need a small amount of maple syrup here). Next, sprinkle half of the coconut sugar over the bacon slices, as well as a sprinkle of cayenne pepper.
  5. Return bacon to the oven and cook for 10 minutes. Remove bacon, flip, and blot the oil from the other side of the bacon. Add another thin layer of maple syrup, coconut sugar, and cayenne pepper. Sprinkle the chopped cashews over the bacon slices.
  6. Return bacon to the oven and cook for an additional 12-15 minutes, until the bacon is well cooked but not burnt. (Keep an eye on the bacon after 10 minutes as it can go from done to overdone quickly.)
  7. Remove the bacon from the oven and allow it to cool on the wire rack until it firms up. (You can move it around a bit while it’s still warm so that it doesn’t stick to the rack as it cools.) Candied bacon is best served on the day it is made.

Paleo Candied Bacon with Cashews | Reclaiming Yesterday

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