These Bourbon Candied Bacon Wrapped Jalapeno Poppers combine the bright heat of fresh jalapeños, a smooth cream cheese filling, and a crunchy, salty bourbon-brown-sugar glazed thick-cut bacon exterior.
Is there a better party appetizer? These Bourbon Candied Bacon Wrapped Jalapeno Poppers are baked—not fried—so they’re easier to prepare but still deliver on crisp, caramelized bacon and creamy, spicy filling.
I enjoy poppers in many styles—battered and fried, breadcrumbed, grilled, or filled with herbed cheeses—but the balance of salty-sweet candied bacon with creamy cheese and bright pepper heat makes this version a standout. They’re quick to assemble and impressive to serve.
- Halve the jalapeños and remove the ribs and seeds (wear gloves to protect your hands).
- Fill each half with softened cream cheese.
- Wrap with half a strip of thick-cut bacon.
- Brush with a bourbon and brown sugar glaze.
- Bake until the bacon is crisp and caramelized.
That’s it: a simple hors d’oeuvre that tastes special while requiring minimal effort. Ten minutes to assemble, then the oven does the rest.
How to make Bourbon Candied Bacon Wrapped Jalapeno Poppers
Start by slicing fresh jalapeños in half lengthwise. Wear gloves—the capsaicin oils can irritate skin. Scoop out the seeds and inner ribs with a spoon. If you want more heat, leave some ribs in.
Spoon about a tablespoon of slightly softened cream cheese into each jalapeño half. Soften cream cheese by leaving it at room temperature or microwaving for a few seconds.
Cut raw thick-cut bacon strips in half crosswise. Wrap each filled jalapeño with a half strip of bacon, tucking the ends underneath. Stretch the bacon slightly if needed so it wraps securely; a toothpick can help keep it in place.
Prepare a simple glaze of bourbon and brown sugar to coat the bacon. Brush the glaze over the top, sides, and bottom of each popper so the bacon caramelizes nicely while baking.
Place poppers on a wire baking rack set over a baking sheet; if you don’t have a rack, use a foil-lined sheet sprayed with cooking spray. Bake at 425°F (218°C) for 25–30 minutes, until the bacon is crisp, golden, and caramelized. If you prefer extra color, broil 2–3 minutes at the end—watch closely to avoid burning.
Serve warm garnished with sliced green onion. A side of ranch or sour cream helps balance the heat for guests who want a milder bite.
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Bourbon Candied Bacon Wrapped Jalapeno Poppers
Ingredients
- 8 ounces jalapeños, fresh, halved lengthwise, ribs and seeds removed
- 8 ounces cream cheese, softened
- 1 pound Bourbon Candied Bacon (uncooked bacon and glaze)
Instructions
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Preheat the oven to 425°F (218°C).
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Fill each jalapeño half with about a tablespoon of softened cream cheese.
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Slice raw thick-cut bacon in half crosswise.
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Wrap a half slice of bacon around the middle of each jalapeño, tucking the ends underneath; use a toothpick if needed.
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Brush the bourbon-brown-sugar glaze over each popper with a basting brush.
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Place poppers on a wire rack set over a baking sheet, or on a foil-lined baking sheet sprayed with cooking spray.
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Bake 25–30 minutes, until bacon is crisp, golden, and caramelized.
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Broil 2–3 minutes if you want extra crispness and deeper color—watch closely.
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Garnish with sliced green onions and serve with ranch or sour cream if desired.
Notes
Bourbon Candied Bacon Recipe
Nutrition
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Carbohydrates: 3g
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Protein: 2g
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Fat: 10g
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Saturated Fat: 5g
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Cholesterol: 31mg
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Sodium: 92mg
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Potassium: 109mg
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Fiber: 1g
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Sugar: 2g
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Vitamin A: 686IU
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Vitamin C: 34mg
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Calcium: 31mg
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Iron: 1mg