If you invited me to a cocktail party, I’d bring this.
Sweet and smoky bacon…
… slathered in pure maple syrup… with a crisp, candied crust.
It takes only 5 minutes to prepare and 30 minutes in the oven. That’s it. I even foil wrap the baking sheet (a million times) for easy clean up. Honestly, the hardest part of this recipe is getting the bacon out of the bag.
These make great hors d’oeuvres ( is that how you spell it?) to serve with cocktails. Any leftover bits can be thrown into salads and of course, there’s always the BLT.
Just a little warning my dear friends- these candied beauties are hard to resist!
*See note below for recipe edit.
- 1 lb. good quality bacon, sliced
- 2 tbsp. pure maple syrup (not pancake syrup)
- ¼ c. brown sugar
- 2 tsp. Dijon mustard
- ½ tsp. Kosher salt
- ¼ tsp cayenne pepper
- Preheat your oven to 350 F.
- Wrap a rimmed baking sheet with aluminum foil and top with a wire rack.
- In a large bowl, add the maple syrup, brown sugar, Dijon mustard, Kosher salt, and cayenne pepper. Mix well.
- Add the bacon to the bowl and toss gently with your hands. Make sure that all of the slices are evenly coated* See note below.
- Place the bacon in a single layer onto the wire rack.
- Bake in the center of the oven for about 20 minutes. The bacon will be a bit brown, but will most likely need to bake for another 10-15 minutes. It should look slightly dark (not burnt) and crispy. If you take it out too soon, the texture will be chewy. Be patient!
- Remove from the oven and cool for 5 minutes on the rack. Don’t let them sit too long or else they will stick.
- Once cool enough to handle, you can break the bacon into chards (you’ll have about 32 pieces). Alternatively, you can leave them whole.
- Serve at room temperature.