Bring your brunch to the next level with this maple syrup bacon recipe. It’s crispy and chewy, with the salty and smokey flavor of bacon with the sweetness of maple syrup and brown sugar.
Jump to RecipeSome may call it candy bacon, candied bacon, maple syrup bacon, or even maple-glazed bacon. It doesn’t matter what you call it, this is a tasty treat on it’s own or with your next breakfast.
This recipe is easy to make since it uses your oven. You can make it while preparing the rest of your breakfast, or even make it the day before so it’s ready for your brunch.
Maple bacon goes well with a variety of breakfast options, including the usual pancakes and french toast, but also with eggs, quiche and other brunch dishes.
Candied Maple Bacon
Equipment
- 1 Metal rimmed baking sheet, 18‘x26’
- 2 Metal baking cooling racks
- Aluminum foil
- Tongs
Ingredients
- 1/2 pound Bacon Regular or thick-cut bacon
- 1/4 Cup Real maple syrup
- 1 Tbs Dark brown sugar
- Non-stick cooking spray
Instructions
- Place bacon on a baking cooling rack on a cookie sheet. Place a sheet of aluminum foil for easier cleaning.
- Place the bacon on the cooling rack.
- Drizzle the maple syrup evenly on the bacon
- Sprinkle the brown sugar evenly on the bacon
- Put in the oven for 350 degrees, put the bacon in the oven as it is heating up. Do not pre-heat the oven.
- Bake for about 30 minutes, or until crispy. Turn pan 180 degrees half way through.
- When the bacon is done, remove it immediately from the rack or it will be hard to take off when it cools.
- Line a large baking sheet with aluminum foil for easy clean up. Then, place a wire baking rack on top of the baking pan. Lightly spray the wire rack with cooking spray.
- Place the bacon strips on the wire rack. Make sure the strips aren’t touching.
- Drizzle maple syrup evenly on the bacon slices
- Sprinkle the brown sugar evenly on the bacon
- Put in the oven for 350 degrees, put the bacon in the oven as it is heating up. Do not pre-heat the oven.
- Bake for about 30 minutes, or until crispy and golden brown. Turn pan 180 degrees half way through. The cook time will vary based on the thickness of the bacon, with thinner bacon will finish sooner, while thick cut bacon will take longer.
- When he bacon is done, remove it immediately from the rack or it will be hard to take off when it cools.
- Store in an airtight container or a zip top bag.
Tips:
- For a full pack of bacon, double the maple syrup and brown sugar
- Make sure you put the bacon in the oven to cook while the oven is pre-heating, rather than pre-heating the oven before hand
- If you don’t have a wire cooling rack or baking rack, you can put the bacon directly on the pan, just be aware it might be a little more work to remove the bacon when it’s done cooking. It’s recommended to remove the bacon from pan right away with this method, otherwise it will be more challenging to do when cooled.
Adaptations
- Try different cuts of bacon, such as thick cut or thinner sliced bacon
- Make a spicy maple glaze, try sprinkling cayenne pepper on the bacon before putting it in the oven
FAQs
Yes, for the optimal flavor and caramelization of the bacon, real maple syrup should be used. Pancake syrup is make with corn syrup and maple flavoring won’t produce the same rich flavors or results.
No, it doesn’t matter what type of bacon. Just be aware thicker bacon will take longer to cook, while thinner bacon will cook faster.
Yes, this maple bacon recipe can be adapted to make in an air fryer. It will likely take longer to make since most air fryers have small trays vs the space on a large baking sheet. The first time you make it, be sure to watch the bacon cooking closely to get the timing right so you don’t overcook it.
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