Recipe Details
Glazed Bacon (Brown Sugar-Glazed Bacon)
Original Recipe by Betty Groff
Adapted by Florence Fabricant
Basic Information
Total Time: 40 minutes
Servings: 6 (easily scalable for larger groups)
Rating: 5/5 (465 reviews)
Comments: 43 comments
Introduction & Origin
This caramelized, brown sugar-glazed bacon is a quintessential example of Pennsylvania Dutch cuisine, crafted by Betty Groff, a home cook turned proprietor of Groff’s Farm Restaurant (established in her family’s 1756 farmhouse in Mount Joy, PA, in the late 1950s). Renowned for its depth of flavor and simplicity, the recipe became a signature appetizer at her restaurant, drawing food enthusiasts like Craig Claiborne, who featured it in The New York Times (1965). Groff herself called it “a recipe that will amaze every guest”, and its adaptability—serving 6 to 30+ people—ensured its legacy as an American comfort food staple.
Ingredients (for 6 servings)
12 slices thick-cut bacon (Applewood-smoked preferred for richness)
3 tablespoons packed light brown sugar
2 tablespoons unsalted butter, softened
¼ teaspoon ground black pepper (optional, for subtle warmth)
¼ teaspoon sea salt (optional, to balance sweetness)
Instructions
Preheat Oven: Set oven to 400°F (200°C) and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
Prepare Glaze: In a small bowl, combine brown sugar, softened butter, black pepper (if using), and sea salt (if using). Mix until smooth and evenly distributed.
Arrange Bacon: Lay bacon slices flat on the baking sheet, ensuring minimal overlap. Use a brush or spoon to spread the brown sugar glaze generously over each slice, covering the entire surface.
Bake: Place the baking sheet in the oven and bake for 15–20 minutes. Monitor closely to prevent the glaze from burning; the goal is crisp bacon with a glossy, amber caramelized exterior.
Cool & Serve: Remove from oven and let cool for 2–3 minutes (the glaze will harden slightly). Serve immediately as an hors d’oeuvre or store in an airtight container for up to 3 days (best enjoyed fresh).
Chef’s Notes
Scaling: For 30+ guests, double/triple ingredients and use multiple baking sheets to avoid overcrowding.
Texture Control: Reduce baking time to 12–15 minutes for softer bacon; extend to 20–22 minutes for extra crispness (check frequently to prevent burning).
Traditional Variation: Stick to Betty Groff’s original: brown sugar and bacon alone. For variation, add 1 tablespoon maple syrup or a pinch of smoked paprika.
Cultural Context: This dish embodies Pennsylvania Dutch culinary heritage, where humble ingredients (bacon, sugar, salt) transform into a soulful, memorable treat. As food writer Craig Claiborne noted in 1965, Groff’s bacon “is more than a dish—it’s a tradition.”
Serves 6 | Prep: 10 minutes | Cook: 30 minutes