Thick-cut bacon gets brushed with a sweet and tangy glaze and baked until its edges are caramelized, sticky, and perfectly crisp. The spices and syrup give it a rich, glossy finish that balances sweet and savory! Perfect as a breakfast side, on sandwiches, or crumbled on top of a salad.
This is different from the maple bacon you can buy because instead of incorporated into the flavor of the bacon, this is brushed on top, so you get the maple flavor, but it also adds a layer of candy-ish crunchiness that is to die for. I also added a tiny bit of cayenne pepper, just to add a hint of heat. It’s barely even noticeable, but it adds an extra dimension to what we now refer to in our house as “Bacon Snack.”
Ingredients Needed
- smoked bacon – you can use regular bacon, but it’s also amazing with thick-cut, more specialty bacons
- maple syrup
- cayenne pepper
- baking sheet
How to Make Maple Glazed Bacon
- Preheat oven to 400°F and line a rimmed baking sheet with foil.
- Arrange bacon in a single layer.
- Whisk syrup with cayenne and brush over bacon.
- Bake 18 – 22 minutes, watching closely near the end to avoid burning.
- Transfer to a paper towel-lined plate, and, if desired, brush with more syrup.
- Serve hot or at room temperature.
Storage & Other Tips
- This bacon keeps well in the fridge for 4 – 5 days, or frozen up to a month. If freezing, layer strips between parchment paper, then seal in a freezer-safe bag.
- To reheat, you can use a preheated oven (around 400°F for a few minutes or use an air fryer at 350°F for 1 – 2 minutes per side. You can also warm it back up in a skillet. These methods revive the crunch without drying it out. Microwaving should only be done in a pinch, as it tends to yield less crispy bacon.
Frequently Asked Questions
Yes, but thin-cut bacon cooks much faster and won’t stay as crispy under the glaze. Just keep a close eye on it to avoid burning.
A wire rack helps the bacon crisp evenly by allowing air circulations and keeping it out of drippings, but it’s optional if you don’t have one. It’s still good either way!
Yes, the bacon firms up and even gets crispier as it cools, so it’s best to let it rest on a rack or paper towel briefly before serving.
Yes, try reheating it in a 400°F oven, or in the air fryer to revive its crunch. Avoid the microwave if possible.
Maple Glazed Bacon
Equipment
Ingredients
- 12 ounces bacon smoked
- 3 tablespoons maple syrup real, divided
- ⅛ teaspoon cayenne pepper
Instructions
- Preheat oven to 400. Line a rimmed baking sheet with heavy-duty aluminum foil. Place the bacon in a single layer over the foil and set aside.
- Whisk together 2 tablespoons syrup and cayenne pepper. Using a pastry brush, brush it over the bacon.
- Bake in the oven for 18-22 minutes or until crisp (be sure to watch it at the end–the syrup on the bacon will burn in a really short period of time!) Remove the pan from the oven and then use tongs to transfer the bacon to a paper towel-lined plate.
- If desired, brush with remaining 1 tablespoon of syrup. This bacon is just as good at room temperature as it is hot.
Nutrition
Questions & Reviews
With reasonably nutritious, some people appetites!
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Someone once recommended to me to put my bacon on a cooling rack and then on a foil or parchment lined cookie sheet, and the fat of the bacon drips away from the bacon, which is great because I think it gets a bit crisper.
I love baking my bacon- it’s so easy and it keeps it flat. Love your cookbooks and your site- you guys are pretty awesome.
I also make homemade syrup, but with the maple extract, sugar and water. While it’s certainly not as thick as the grocery store kind, the flavor is so much better (I also admit that I actually don’t like “real” maple syrup. weird, I know.) I, too was wondering if you could use “fake” maple syrup for this. Will try it out tomorrow and post again with results. Thanks for the great idea!
Give it a shot and let us know how it goes! 🙂
What rack would you suggest putting it on in the oven? Also, does it spit all over the place so I would need to put something on top of it? Sounds yummy!
Just right in the middle. And nope, no spitting–or if it does, I don’t notice (so it doesn’t make a huge mess in my oven.) Seriously, once you start baking your bacon, you never go back! 🙂
While I am sure that real maple syrup is best, could you please make it clear why pancake syrup or even home made maple syrup (I make my own with maple extract, brown sugar, corn syrup, etc.) would not work well? I ask this because real maple syrup is among the highest price grocery items these days and I never buy it. In all honesty, although it might have a more complex or cleaner flavor, I really don’t notice that much difference between the real thing and my own homemade (and much less expensive) version and I have used it in many applications calling for real maple syrup where it seems to come out fine. Thanks!
I would say if you don’t want to use maple syrup, use 3 tablespoons of brown sugar instead (and put it all on before baking). At least that is what I would do. 🙂
I love bacon and I love maple donuts. But bacon maple donuts are just not good! This looks like a great addition to bacon without trying to cram two delicious things together and making them a really bad for you undelicious thing. You get me.
Oh my goodness, I could eat this like candy!
Where did you get that adorable little mason jar?? How big is it?!
Aren’t they adorable??? I got them at Amazon: http://www.amazon.com/gp/product/B00FXRK86G/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1
I’ve been baking my bacon ever since you guys showed me how to do it here and it was kind of life-changing. This just makes it even better, lol!
Oh my gosh, I looooove maple bacon! I can’t wait to try it out this weekend!