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Five-Spice Millionaire’s Bacon

Scott Phillips

Servings: 6 to 8

Inspired by the candied “millionaire’s bacon” at San Francisco’s Sweet Maple restaurant, this version has even deeper flavor, thanks to soy sauce and Chinese five-spice powder. It’s like spicy bacon candy, great for breakfast, as an appetizer, chopped into a salad, or even sprinkled over ice cream.


  • 1 lb. thick-cut bacon
  • 1 Tbs. lower-sodium soy sauce
  • 1/4 tsp. Chinese five-spice powder
  • 1 cup packed brown sugar (light or dark)
  • 1/4 tsp. crushed red pepper flakes

Nutritional Information

  • Calories (kcal) : 210
  • Fat Calories (kcal): 70
  • Fat (g): 8
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 20
  • Sodium (mg): 510
  • Carbohydrates (g): 28
  • Fiber (g): 0
  • Protein (g): 7


  • Position a rack in the center of the oven and heat the oven to 400°F.
  • Line a large rimmed baking sheet with aluminum foil and set a rack over the foil. Arrange the bacon in a single layer on the rack, leaving no space between the slices.
  • In a small bowl, combine the soy sauce and five-spice powder, and then brush the mixture over the bacon.
  • In another small bowl, combine the brown sugar and red pepper flakes. Evenly sprinkle the mixture over the bacon, covering each slice completely.
  • Bake, rotating the sheet halfway through, until the sugar is melted and the bacon is brown and shiny, 30 to 40 minutes. Let cool on the rack for about 5 minutes, then loosen the slices from the rack with a metal spatula. Continue to cool for another 5 minutes before serving; the bacon will crisp as it cools.


Rate or Review


  • smile4maryc123 | 04/01/2018

    Loved this recipe!

    We only cooked for 25 minutes. Awesome!!!

  • KimAC | 07/17/2017

    Such a good nibbler with drinks before a meal. I broke the slices into bite-sized pieces, piled them into a wide, shallow bowl with not a crumb left at night's end.
    I had trouble getting the bacon to crisp, but that may be due to being thick cut - I didn't want it burned from the sugar before it got crisp, so I lowered the temp, baked it a few minutes longer and that seemed to help. Bravo!

  • User avater
    KFaitour | 02/25/2015

    This is simply incredible. I made it, broke it into smaller pieces for an appetizer plate and brought it to a New Year's celebration. Not a single morsel was left and everyone wanted the recipe!

  • steveftc | 08/14/2014

    So good! Perfect with some good whiskey.

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