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.
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
- Quick Glance
- 10 M
- 40 M
- Serves 4
- 8 slices bacon
- 4 tablespoons maple syrup
- 4 tablespoons store-bought or homemade Sriracha sauce
- 1. 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.
- 2. Arrange the bacon on the wire rack so that each slice is flat and not overlapping.
- 3. 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.