Snoop Dogg Billionaire Bacon (Print Version)

Thick bacon glazed with brown sugar and spices, baked until crispy and caramelized.

# What You Need:

→ Bacon

01 - 8 slices extra-thick cut bacon

→ Brown Sugar Coating

02 - ½ cup packed light brown sugar
03 - ½ teaspoon cracked black pepper
04 - ¼ teaspoon cayenne pepper (optional)
05 - ½ teaspoon smoked paprika (optional)

# How To Make:

01 - Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil and place a wire rack on top.
02 - Lay the bacon slices in a single layer on the wire rack, spacing them evenly.
03 - In a small mixing bowl, blend together light brown sugar, cracked black pepper, cayenne pepper, and smoked paprika.
04 - Sprinkle the brown sugar mixture generously onto both sides of each bacon slice, pressing lightly to ensure adhesion.
05 - Bake for 30 to 35 minutes, rotating the pan halfway through the cooking time, until the bacon is deeply caramelized and crisp.
06 - Remove from oven and allow bacon to rest on the rack for 5 minutes to crisp up further. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The brown sugar creates a crackling crust that shatters when you bite down, followed by tender, smoky bacon underneath.
  • It's ridiculously easy—just mix spices, coat the bacon, and let the oven do the heavy lifting while you do something else.
  • These strips work as an elegant brunch addition, a fancy appetizer, or honestly, a snack you eat straight from the cooling rack when no one's looking.
02 -
  • The sugar will continue cooking slightly after you remove the bacon from the oven, so pull it out when it looks almost done, not fully caramelized—it firms up as it cools and you'll avoid burning.
  • If your bacon starts smoking heavily before 25 minutes, your oven runs hot; keep an eye on it and adjust the time down next time.
03 -
  • Try maple sugar instead of brown sugar for a subtler, more refined sweetness that lets the smoke from the paprika shine.
  • If you like things spicy, toast your cayenne and paprika in a dry pan for 30 seconds before mixing—this deepens their flavor and makes them taste less powdery.
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