| Level: | Easy |
| Total: | 30 min |
| Prep: | 5 min |
| Cook: | 25 min |
| Yield: | 6 servings |
Ingredients
- 1 pound thick sliced bacon, good quality
- 1/2 cup maple syrup, Grade B
- 1 teaspoon Dijon mustard
- Finely ground black pepper
Instructions
- Preheat oven to 400 degrees F.
- Line a rimmed baking sheet with heavy foil. Place a baking rack over the lined sheet tray and arrange the bacon slices across the rack next to each other, not overlapping.
- In a small bowl, whisk the maple syrup and mustard. Generously spoon over the top of the bacon, and bake 12 to 15 minutes. Turn the bacon over and baste with syrup mixture. Bake an additional 5 to 10 minutes, or until the bacon has reached desired crispiness.
- Carefully remove the pan from the oven. Sprinkle hot bacon with a scant pinch of finely ground black pepper. Let the bacon rest on the rack for 5 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 367 |
| Total Fat | 28 g |
| Saturated Fat | 10 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 0 g |
| Sugar | 16 g |
| Protein | 10 g |
| Cholesterol | 50 mg |
| Sodium | 580 mg |
Reviews
Made to top an allergy adjusted, keto cheesecake recipe made with walnut maple syrup crust, 4 containers of Vermont Creamery Mascarpone to sub cream cheese, maple syrup to sweeten, 2 tbs “grass fed” gelatin to thicken (softened in water), vanilla. Topped w/candied bacon, whiskey maple syrup. Served with Christmas cherries.
perfect
Great recipe, easy to make, we like to use it for bloody Mary’s, added bourbon for a little extra kick.
Friends and family cannot get enough of this bacon! I’ve been making this for years — now it’s a total crowd pleaser. Depending on what I have on hand, I will switch between honey or maple syrup. It always works. I do have to cook it a little longer for better crispness, but I never stray from this simple, perfect recipe. Thanks for this!
Simple and delicious! To minimize smoke, I applied the syrup on a separate sheet then placed the bacon on the rack. When flipping, I again took the bacon off the rack to apply and also used this time to quickly change out the foil. To that end – no smoky kitchen and plenty of yummy bacon!
This is great, candied bacon is one of my favorite things. I like to bake mine at 350 degrees though, less smoke but it will take a lot longer.
Bacon was delicious, made 2 lbs. and used EXTRA Thick bacon. I needed to change the foil due to sugar burning because of the extra thick use, it required a longer cooking time. Once I changed the foil problem solved and will not use EXTRA thick bacon (Whole Foods) again, delicious but too thick. Will make this again.
I tried this recipe this morning. I expected the bacon to be sweeter, but I was delighted with the way it turned out. Good flavor. Thanks for the tip of using aluminum foil wrap to cover the pan. Cleanup was easier. I was surprised at the amount of fat collected in the bottom pan! I would suggest spraying the rack and foil with cooking spray to cut down on sticking. All things considered, I will probably make this again.
I loved this bacon recipe and would highly recommend it!! I’ve made it with thick and thin bacon. Of course you need to reduce the bake time the thinner the bacon is but both versions turned out great. I think it’s important to use real maple syrup as the imitation syrup tends to be too sweet.
Mine didn’t turn out so good. The syrup dripped down on the foil and burned which made the house smell aweful. I had to replace the foil. I had to cook it a, lot longer but then I think I cooked it too much. I was trying to get it to look like it did on TV. I dont think I will be trying this again.