Fogo De Chao Bacon Recipe

Welcome, today I’m so excited to share my homemade version of the Fogo De Chao Bacon Recipe, a sweet, spicy, smoky bacon that always gets people talking the moment they taste it.

I first tried this bacon at the Brazilian steakhouse years ago with some close friends, and honestly, we all went quiet after that first bite.

It has this mix of caramelized sugar, bold spices, and smoky bacon that hits in layers.

I remember thinking, Wow, I have to make this at home, and after lots of testing, I finally created a version that tastes just as addictive but is super easy.

This bacon is crispy on the edges, glossy from melted sugar, and carries just the right amount of heat.

I make it for parties, brunch, snacks, and sometimes just because the craving hits. It feels fancy, but doesn’t need fancy skills.

You truly just need bacon, sugar, spices, and an oven. If you love sweet and spicy flavors as I do, then this recipe is going to become one of your favorites pretty fast.

Recipe Overview

Cuisine: Brazilian-American
Prep Time: 15 minutes
Cook Time: 35–45 minutes
Servings: 4

Ingredients for Fogo De Chao Bacon

Amount	Unit	Name	Notes
1 lb	—	Thick-cut bacon	Thick slices caramelize best
1 cup	—	Light brown sugar	Packed, for deep sweetness
1 tbsp	—	Crushed red pepper	Adds heat
2 tsp	—	Cayenne pepper	Optional but delicious
1 tbsp	—	Ground black pepper	Freshly ground is best
1 tsp	—	Garlic powder	Adds savory balance

Equipment

• 1 Baking sheet – lined with foil
• 1 Wire rack – helps bacon cook evenly
• 1 Mixing bowl – for the sugar mixture
• 1 Spoon – for mixing
• 1 Oven – preheated to 350°F
• 1 Spatula or tongs – for removing bacon

How To Make Fogo De Chao Bacon

Step 1

I start by preheating my oven to 350°F. This temperature melts the sugar slowly and keeps the bacon from burning too fast.

Step 2

Then I line a baking sheet with foil. This sounds like such a simple thing, but trust me, cleaning caramelized sugar without foil is the kind of thing you only do once in your life.

Step 3

I place a wire rack over the foil. This helps the bacon cook evenly because the air can circulate underneath it. If you don’t have a wire rack, laying the bacon straight on the foil is still okay, but the texture will be a little different.

Step 4

Next, I lay the bacon slices flat in a single row. I make sure the slices don’t touch each other because when they stick, they cook unevenly and lose that pretty caramel shine.

Step 5

In a small bowl, I mix together brown sugar, crushed red pepper, cayenne pepper, black pepper, and garlic powder.

I crumble the brown sugar so it spreads nicely. This mix always smells amazing even before it hits the oven.

Step 6

I sprinkle this sweet-spicy mix over every bacon strip. Sometimes I press it lightly with my fingers so the sugar sticks better to the bacon and doesn’t fall off while baking.

Step 7

Now the tray goes into the oven. I bake the bacon for 35–45 minutes, depending on the thickness.

Around the 30-minute mark, I peek in to make sure the sugar is caramelizing and not burning. Sugar burns quickly once it crosses the line, so checking early is always a good idea.

Step 8

When the bacon looks shiny, bubbly, golden, and a little crispy around the sides, I take the tray out of the oven. This part smells insanely good, like spicy caramel mixed with smoky bacon.

Step 9

I let the bacon cool for around 10–15 minutes. The sugar coating is super hot right away and needs time to harden into that candy-like shell we all love.

Step 10

Finally, I use a spatula or tongs to gently lift each strip off the rack. Once it cools completely, the bacon becomes beautifully crisp and ready to eat.

Tips for the Best Fogo De Chao-Style Bacon

I’ve made this recipe probably more times than I should admit, and here are some things I learned along the way.

Use thick-cut bacon. Thin bacon burns before the sugar melts.
Press the sugar on gently. Helps it caramelize instead of sliding off.
Always use foil. It saves your soul.
Let the bacon cool. The sugar hardens and becomes crunchy only when cooled.
Adjust the spice level. If you’re sensitive to heat, use half the cayenne.
Check early. The difference between caramelized bacon and burnt bacon is only a few minutes.

Storage Tips

If somehow you manage to have leftovers (which rarely happens at my place), here’s how I keep them fresh:

Let the bacon cool completely so the sugar hardens.
Store in an airtight container for 4–5 days in the fridge.
For longer storage, freeze it for up to 1 month.
To reheat and get crispiness back, warm it in the oven for 3–5 minutes.

Serving Ideas

I eat this bacon in so many ways because it just works with everything. Some of my favorite ideas:

Crumble it over salads for a sweet-spicy crunch.
Add it to a charcuterie board, it always disappears first.
Serve with eggs for a fancy breakfast.
Break it into chunks for topping soups like tomato or pumpkin.
Use it in sandwiches and wraps.
Serve it straight on a platter as a snack for parties.

FAQs:-

Conclusion

I always love making this Fogo De Chao Bacon because it feels special, even though the steps are so simple.

The sweet caramel crunch with that spicy kick just makes me happy, and I hope it does the same for you, too.

I make it for parties, brunch, or even late-night cravings, and every time it tastes like a little treat. I hope you try it soon because once you do, I think you’ll keep coming back to it just like me.

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