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Maple-Candied Bacon

This bacon is glazed with brown sugar, honey Dijon mustard, salt, and pure maple syrup. Be sure to grab a bottle of pure maple syrup and not pancake syrup, it makes a big difference. I also added a pinch of cayenne pepper for a hint of spice. You don’t need much, just 1/8th of a teaspoon or so.
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Course: Side Dish
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 12 slices

Ingredients
  

  • ⅓ cup brown sugar
  • 3   tbsp maple syrup
  • 2 tbsp honey Dijon mustard
  • ½ tsp salt
  • pinch of cayenne pepper (optional)
  • 12 to 16 slices of bacon

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Cover a rimmed baking sheet with aluminum foil and place a wire rack on top. Set aside.
  • In a medium mixing bowl, combine the brown sugar, maple syrup, honey dijon mustard, salt, and cayenne pepper with a whisk. Once combined, add the sliced bacon and toss until the bacon is well-coated.
  • Lay the bacon slices side-by-side onto the wire rack, careful not to overlap any slices. Bake in the preheated oven for about 20 minutes, then flip the bacon slices over. Bake an additional 10 to 20 minutes, until the bacon has reached the desired crispness.* Check for doneness often to prevent the sugar from burning.
  • Once the bacon is almost crisp, remove the bacon from the oven and let it rest on the wire rack for about 5 minutes, then transfer to parchment paper using tongs. The bacon will continue to harden as it cools.

Notes

*Thick-cut bacon will take about 20 minutes longer than regular bacon to become crisp.
 
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