Maple Sriracha Bacon

Maple Sriracha bacon isn’t just the title of this simple recipe, it’s the ingredient list as well. You probably already have everything you need on hand for when the craving arises. And trust us, it does arise. A lot.

Several slices of maple sriracha bacon in a glass.

Adapted from Julia Konovalova | The Ultimate One-Pan Oven Cookbook | Page Street Publishing, 2018

This maple Sriracha bacon situation had our testers throwing out exclamation points and dramatic exultations with abandon. “Killer Bacon!” “Addictive!” “A party in your mouth!” Yep. We’re so confident you’ll love this recipe’s sticky-sweet-salty-spicy results, we feel confident assuring you that everyone you know will feel the same. (It is, after all, bacon.) Consider serving this alongside Bloody Marys at brunch or at any cocktail party and watch your friends start speaking in exclamations, too.

Kindly note that because of the aforementioned sticky-sweet situation, the bacon isn’t quite as crisp as you may expect. The maple keeps the texture a little more like jerky, which isn’t a bad thing in our books.–Jenny Howard

 

Maple Sriracha Bacon

Several slices of maple sriracha bacon in a glass.
Maple Sriracha bacon isn't just the title of this simple recipe, it's the ingredient list as well. You probably already have everything you need on hand for when the craving arises. And trust us, it does arise. A lot.
Julia Konovalova

Prep 10 mins
Cook 30 mins
Total 40 mins
Breakfast
American
4 servings
239 kcal
No ratings yet
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Ingredients 

Directions
 

  • Preheat the oven to 400°F (200°C). Line a large, rimmed sheet pan with heavy-duty foil. Place a wire rack on the foil-lined sheet pan.
  • Arrange the bacon on the wire rack so that each slice is flat and not overlapping.
  • In a small bowl, mix together the maple syrup and Sriracha. Brush the maple-Sriracha mixture onto both sides of the bacon. You may not need quite all of the mixture. Cook the bacon, rotating the pan partway through cooking, until the edges of the bacon are beginning to caramelize and crisp and the center is cooked as well done as you like it, 25 to 30 minutes.
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Notes

*What can I substitute for sriracha?

If you don’t have any of the ubiquitous Rooster-branded hot sauce on hand, don’t fret. You can still pull off this sweet spicy treat. The best sub for Sriracha is sambal oeleck, the thick, spicy paste that’s packed with heat. The biggest difference is that Sriracha has garlic and sugar, whereas sambal oeleck has neither. Other than sambal oeleck, you can try chili paste, crushed chile flakes, or even cayenne pepper.

Show Nutrition

Serving: 1portion (2 slices)Calories: 239kcal (12%)Carbohydrates: 14g (5%)Protein: 6g (12%)Fat: 18g (28%)Saturated Fat: 6g (38%)Trans Fat: 1gCholesterol: 29mg (10%)Sodium: 637mg (28%)Potassium: 151mg (4%)Fiber: 1g (4%)Sugar: 12g (13%)Vitamin A: 37IU (1%)Vitamin C: 10mg (12%)Calcium: 25mg (3%)Iron: 1mg (6%)

Recipe Testers' Reviews

My only complaint about this recipe is that it doesn't make enough! This is just enough for a couple of people to sample and "quality check” this delicious treat. You need to at least double the portion size to have enough to share with friends!

I used regular grocery store bacon—nothing fancy—but this simple glaze turned it into a gourmet treat. I served it along with pancakes and maple syrup for brunch but it would be great crumbled on a wedge salad, too, if you wanted to go in a more savory direction.

Some pieces were nicely charred on the edges at 30 minutes. The rest I put back in the oven for another 5 minutes to crisp up a little more. The overall texture is rather like jerky—not shatteringly crisp throughout but the edges were crunchy and the center a little toothsome.

A delicious and potentially addictive treat!

The recipe was easy to follow and the resulting bacon was fantastic. I loved the taste. The Sriracha and maple syrup combined to produce an entirely different flavor.

I cooked the bacon to midway between limp and crisp, which gave the bacon a great texture. The ends of the bacon were crisp while the middle was a little less well done. I cooked the bacon for 30 minutes to my preferred doneness. The directions to line the pan with foil and place the bacon on a rack, gave the bacon a great crispness and flavor and made clean-up a breeze.

The only tweak I would make on this recipe would be to maybe use 3 tablespoons Sriracha and 3 tablespoons maple syrup. I ran out of the mixture while preparing the baking and had to make an additional one tablespoon of each in order to have enough sauce to coat all of the bacon.


Originally published October 1,2018

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