Description
Maple Glazed Candied Bacon
Step-by-Step Guide
Follow these detailed instructions for perfect candied bacon every time.
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a large, rimmed baking sheet with aluminum foil for easy cleanup, then place an oven-safe wire rack on top.
- Mix the Glaze: In a small bowl, combine 1/2 cup pure maple syrup, 1/4 cup packed brown sugar, and 1/4 teaspoon of black pepper or cayenne pepper (optional for heat). Stir until well mixed.
- Coat the Bacon: Arrange 1 pound of thick-cut bacon slices in a single layer on the wire rack. Using a pastry brush, generously coat the top side of each slice with the maple glaze.
- First Bake: Bake for 15 minutes. Carefully remove the pan from the oven. The bacon will have started to render and cook.
- Glaze Again: Flip each bacon slice. Brush the second side with the remaining maple glaze, ensuring each piece is fully coated.
- Final Bake: Return the pan to the oven and bake for another 15-20 minutes, or until the bacon is deeply caramelized, crispy, and the glaze is bubbling. Watch closely near the end to prevent burning.
- Cool and Crisp: Transfer the glazed bacon to a parchment-lined plate or tray. Let it cool for at least 10 minutes. The bacon will crisp up significantly as it cools.
Serving Suggestions
This versatile treat goes far beyond a simple snack.
- As an appetizer, serve strips on a platter for a crowd-pleasing bite.
- Crumble over a green salad, especially one with bitter greens like arugula or frisée.
- Use as a decadent topping for burgers, mac and cheese, or scalloped potatoes.
- Incorporate into your breakfast by chopping it over pancakes, waffles, or a savory breakfast casserole.
- For an epic dessert garnish, crumble over vanilla ice cream or a maple bacon sundae.
How-to Summary
To make Maple Glazed Candied Bacon: mix maple syrup and brown sugar, brush onto thick-cut bacon arranged on a rack over a foil-lined sheet. Bake at 375°F for 15 minutes, flip, glaze the other side, and bake another 15-20 minutes until crispy and caramelized. Let cool to crisp up fully.
Frequently Asked Questions
Can I use thin-cut bacon? We do not recommend it. Thin bacon will cook and burn much faster before the glaze has time to properly candy. Thick-cut bacon provides the necessary structure and cooking time.
How do I store leftovers? Store completely cooled bacon in an airtight container in the refrigerator for up to 4 days. Re-crisp in a 350°F oven for a few minutes.
Why use a wire rack? The rack is crucial. It allows hot air to circulate around the bacon, ensuring it cooks evenly and becomes crispy instead of stewing in its own fat on the pan.
My glaze is burning. What went wrong? Your oven may run hot, or the sugar content is too high relative to the maple syrup. Try lowering the temperature to 350°F, using a darker, pure maple syrup, and monitoring closely during the last 10 minutes of baking.
Can I make this ahead for a party? Absolutely. You can cook it a day in advance. Let it cool completely and store it as above. Briefly reheat in the oven before serving to restore its crisp texture.
Common Mistakes to Avoid
- Using a Bare Baking Sheet: Baking directly on a sheet pools the fat and results in soggy, unevenly cooked bacon. Always use a wire rack.
- Skipping the Flip: Flipping and glazing the second side is essential for even caramelization and flavor on every bite.
- Not Letting it Cool: The bacon will be floppy when hot. Patience is key—it crisps up dramatically as it cools on the parchment.
- Overcrowding the Pan: Give the bacon slices space. Overcrowding creates steam and prevents proper crisping and glazing.
Conclusion
Maple Glazed Candied Bacon is an irresistible combination of smoky, salty, sweet, and crispy. By following this simple guide and avoiding common pitfalls, you can create a gourmet treat that elevates everything from breakfast to dessert. Its make-ahead flexibility and crowd-pleasing power make it a guaranteed hit for any occasion. Master this recipe, and you’ll have a spectacular culinary trick up your sleeve.