Candied Pancetta

Candied Pancetta

These crisp little round will give all sorts of dishes a sweet and spicy meaty umami burst. I use them to top Caprese Stacks or to adorn simple salads.

Candied Pancetta

Print This Recipe Total time Yield 6Source Adapted from Cooking LightPublished
Candied Pancetta


  • 6 slice pancetta
  • 1 tablespoon brown sugar
  • ¼ teaspoon cayenne pepper


Preheat oven to 300°F. Line two baking sheets with parchment paper or silicone baking mats. One is for baking and one is for cooling.

In a small bowl, combine sugar cayenne. Place pancetta in a single layer on one of the prepared baking sheets; rub spice mixture evenly on both sides. Bake in the heated oven for 25 minutes or until crisp.

Remove from oven. To avoid sticking, immediately transfer each pancetta slice to the clean, cool parchment-lined baking sheet. These can be made up to 6 hours in advance.