This maple-candied bacon is rich and sweet yet also zingy thanks to the vinegar in the mustard that cuts through the bacon’s salty richness and perfectly complements its sweetness.
- Quick Glance
- 10 M
- 45 M
- Serves 2 to 4
Preheat the oven to 400°F (204°C).
Line a rimmed baking sheet with aluminum foil. Place a baking rack on the foil and arrange the bacon slices across the rack so they’re not overlapping.
If using the mustard, whisk it into the maple syrup in a small bowl. Generously spoon about half the maple syrup over the bacon.
Bake the bacon for 15 to 20 minutes. Flip the bacon, baste with the remaining maple syrup, and bake until the bacon has reached the desired crispness, 10 to 15 more minutes.
Carefully remove the baking sheet from the oven. Immediately sprinkle with a small pinch of pepper and let cool for 5 minutes before serving. Originally published December 16, 2010.
- Spicy Maple-Candied Bacon
Toss a pinch of chili powder or smoked paprika into the maple syrup mixture for added zip.
Recipe Testers' Reviews
This maple-candied bacon recipe s a MUST for bacon fans. It’s incredible! The bit of heat from the mustard teams sooooo well with the maple syrup and black pepper to make perfect bacon even MORE perfect bacon! Crisp yet chewy.
I am absolutely itching to try this with the addition of all sorts of spices, including ground chipotle. These practically flew off the plate (and into my gullet).
Bacon! Who doesn't like pig? I could eat it every day! It didn't take me long to make from beginning until I placed the first piece in my mouth...did you see me say FIRST? I used thick-cut all natural applewood smoked uncured bacon. There were 10 slices in the package. This would most definitely serve 2 of my family members easily! The serving size, for a normal person, would be approximately 2 slices, so 5 servings from the package I used.
I did use Dijon mustard and thought it cut the sweetness of the maple syrup just enough and provided a slightly tangy aftertaste. Coupled with the freshly cracked black pepper, it was perfect! I used Grade A pure dark New England Maple Syrup.
The bacon came out a little to soft for my liking. I prefer it crispier but the syrup and Dijon probably didn't allow the bacon to crisp.
I will definitely make this again. I will need to because it is already gone! And it was made only an hour ago. old you...it's bacon, what's not to love?