So let's dispell the first question right off the bat: No, I'm not kidding.  Second, I'm not the inventor of Pig Candy.  It's been around for some time.  The recipe below is, however, my personal recipe that I've refined over the last couple of years.  You can back off on the cayenne if you don't like heat, but it really does serve the purpose of balancing the sweet of the sugar and the saltiness of the bacon.  Also, if you want authentic Pig Candy, you really need to cook it over wood smoke.

Pig Candy Recipe:
2 cups brown sugar
2 tsp fresh CBP
2 tsp cinnamon
2 tsp cayenne pepper
1 lb apple or maple flavored bacon

Mix the ingredients by hand and break up the clumps. Take the bacon and slice into thirds. One piece at a time, hand pack as much of the sugar base to both sides of the bacon. Lay each slice on a cooling rack. Place the rack over a cake pan. Sprinkle on more of the sugar base as desired.


Cook at 375 for 17 minutes (I do this for both my drum smoker and my oven. Cook until the sugar is melted well and bubbly).


Remove from the oven and carefully remove each piece from the cooling rack. Place on a piece of foil. Place the foil in the ice box for about 3-5 minutes, just until mostly cool.

Adding chocolate:
In a double broiler melt 1/2 package of chocolate almond bark. Coat both sides of the candied bacon one at a time. Each time pick the bacon up out of the chocolate and gently scrape excess chocolate. Remember, this is a bacon recipe. The chocolate is just an enhancer. Place each slice back onto the foil and place in the ice box until the chocolate sets.


Here's the gooey center. Enjoy.