What makes this maple-candied bacon zingy is the vinegar in the mustard that cuts through the bacon’s saltiness and blends with the maple syrup.
What makes this maple-candied bacon recipe really sing? Grade B maple syrup, which is richer in flavor than Grade A. It’s the only syrup I use. Throw a pinch of chili powder or smoked paprika into the maple syrup mix for added zip. Dijon mustard with its nice vinegary bite that cuts through the saltiness of the meat. Make extra of this stuff—it definitely flies off the plate.–Claire Robinson
LC Sweet, Sweet Bacon Note
This little a.m. goodness has us humming a happy ditty the rest of the day–any day of the week, not just weekends. Make some on a Tuesday and you’ll see.
- Quick Glance
- 5 M
- 40 M
- Serves 4 to 6
- 1 pound good-quality, thick-sliced bacon
- 1 teaspoon Dijon mustard (optional)
- 1/2 cup pure Grade B maple syrup
- Finely ground black pepper, to taste
- 1. Preheat the oven to 400°F (204°C).
- 2. Line a rimmed baking sheet with heavy foil. Place a baking rack over the lined baking sheet and arrange the bacon slices across the rack next to each other, not overlapping.
- 3. If using the mustard, whisk it into the maple syrup in a small bowl. Generously spoon the maple syrup over the top of the bacon and bake for 12 to 15 minutes. Turn and baste with the remaining syrup. Bake until the bacon has reached the desired crispness, 5 to 10 more minutes.
- 4. Carefully remove the baking sheet from the oven. Sprinkle the hot bacon with a scant pinch of pepper. Let rest on the rack for 5 minutes before serving.