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. I even foil 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.
Maple-candied bacon makes a great hors d’oeuvre (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 friends… these candied beauties are hard to resist!
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maple-candied bacon
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
Ingredients
- 1 lb. good quality bacon, sliced
- 2 tbsp. pure maple syrup (not pancake syrup)
- 1/4 c. brown sugar
- 2 tsp. Dijon mustard
- 1/2 tsp. Kosher salt
- 1/4 tsp cayenne pepper
Instructions
- 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.
Notes
*Note: When using a full pound, the bacon mixture will seem a bit dry when tossing with the glaze ingredients. This is how it’s supposed to be. Additional sauce is optional, but not necessary.
Comments
Gemma Cook says
This recipe looks fab! I am excited to give it a try! I wondered how long the bacon will last once candied?
Emilie Raffa says
Hi there! For best results, I would make & eat the bacon on the same day. Sometimes the moisture in the glaze will soften the bacon if stored for too long (although I’ve kept some in the fridge for general snacking and it’s still good!).
Cindy Ammons says
Hi! Came across a picture of these beauties today. Did you use thick cut bacon or regular cut bacon? Thank you! You are now added to my “favorites”! Bacon has that kind of power! :)
Cindy from Georgia
Emilie Raffa says
Hi Cindy! Thick cut or regular bacon is fine (I use applewood smoked, thick cut from Trader Joe’s). Enjoy! xx
Judy McFarland says
This is an awesome addition to a Bloody Mary bar where people can make their Mary’s THEIR way. Speaking from experience….
Emilie says
Absolutely! I’m with you 100%! :)
Gus Gonzales says
Thanks for keeping this recipe available, I want to use it as a garnish for Natalie Miglarini’s (@beautifulbooze on IG) Maple Negroni cocktail. She calls for a bacon garnish, which got me thinking about jazzing up the garnish with maple candied bacon instead. I’m gonna give both recipes a go over the Thanksgiving Holiday this year.
Oh! And here’s her Maple Negroni recipe: http://www.beautifulbooze.com/blog/recipes/post/maple-negroni
Thanks!!!
Emilie says
You are quite welcome!
Aimee says
I’ve made this recipe 3 times in the past month now. It’s a hit!
THIS is how you buy friendship and love, people.
Sorcerer Erichto says
This recipe is amazing! The perfect balance of savory, spicy & sweet. I made a batch & even my kids loved it! I always end up adding 1 tspn Bourbon Vanilla extract & topping it off with red pepper flakes as garnish. But it’s awesome just as it is too!
SLE says
I made this recipe today and it was delicious. However, mine didn’t get as stiff as I would have liked. I had this at a restaurant before and it was served in a glass and the bacon was like a stick. It looks like from your picture yours is the same. Any suggestions?
Kathy Schneider says
I made this recipe a few times. It is to die for. I get requests for it at work. I have made it with thin and thick applewood bacon. It’s all good. I also used a smoked brown sugar that I purchased on line from Sur La Table. The brand is Darkhorse if your are interested in trying. Thank you for such a yummy treat!
Marianne says
Wow. I made this for a Mardi Gras party, and it was a HUGE hit. Thank you!
Emilie says
Hello Marianne! That’s wonderful! Thanks for the feedback. They’re quite addicting, aren’t they?
LaNae Jennings says
Can you make the maple candied bacon on a broiler pan,and I want to use thick bacon do I need it to cook longer? Also is the 1/4 c of brown sugar packed? Thanks
Emilie says
Hello,
Yes you can make it on a broiler pan but make sure it’s lined so the bacon doesn’t stick. You can also use thick cut bacon. I’m not sure exactly how much longer you’d have to cook it, but no too much longer. I would recommend just keeping your eye on it so it doesn’t brown too much or burn. And yes, the sugar is packed!
Leslie says
I made this this morning for my department at work. Sadly, I ran out of time and had to take the bacon out before it was nice and crisp–only parts were. Even so, it was gone almost immediately. I have never brought anything that was eaten up so quickly and with so much relish.
I now plan on making some more to put in my roasted Brussels sprouts with pecans and a lemon-maple-Dijon glaze for Thanksgiving.
Kristen says
Thinking of making this for my daughter’s baptism brunch. Could I cook them and take off the pan a few hours before serving, or is it best to wait until right before? Thanks!
Emilie says
Hi Kristen,
Sure! You can make it ahead! I would make the bacon in the morning and they should be fine by brunch time. That’s what I did when I originally made them; they sat on the counter as we walked by and grazed throughout the day. They were perfectly fine. :)
Robin says
What is your suggestion if you don’t have pure maple syrup?
Emilie says
Hi Brandi,
Hmmm… is your bacon cold when you put it in the oven? You might want to take it out of the fridge about 15 minutes prior to cooking to take the chill off. Also, try lowering the oven temperature to 300 F and cook them for a little longer. The heat will render out the fat, allowing the bacon to crisp without burning. Hope this helps! Good luck :)
Brandi says
I have made these several times but I can never get mine to crisp up they are still bendy… What am I doing wrong grrrr?
Beth Ann says
Thank you Emilie,
Yes, very helpful although I ran out of time yesterday and will be preparing them today for the party. Will keep the suggestions in mind for other times. Just hope the birthday boy stays away while it’s getting prepared.
Beth
Beth Ann says
Hi Emilie,
So excited to find a recipe for the candied bacon. I was recently at a restaurant that uses it in their Bloody Mary’s and was amazing. I’m a little confused however. I am having a 3oth birthday party (ahhh-tomorrow) and I was going to try and make this today because of time constraints. In your comment on 1-27-13 at 11:00 am you say you made some and stored it in the frig and it was fine then on 9-16-14 at 3:55 pm you said it wasn’t a good idea to chill it. I plan on making a few batches, one with a little more spice to it and some to be used in a potato bar.
Hope to hear from you soon…
Thanks Beth
PS not totally crazy just included dates and times of your posts so it was easier for you to reference them ;)
Emilie says
Hi Beth Ann!
Happy Birthday! I’m so glad you sent over this comment as many of you have asked the same question (and no worries about the dates and times!) Here’s the thing- I’ve chilled the bacon before with success, however the residual fat and glaze does harden a bit. They will need to come to room temperature before serving.
I’ve been hesitant to recommend this method for big parties and get togethers because you never now what can happen with large batches, hence the opposing comment. Does that make sense?
Because of your time constrains here’s what I would do: go ahead and make them ahead of time but make sure that you store them in a container lined with parchment paper. Since you are making several batches, make sure to place a layer of parchment in-between the slices (if you are stacking) so that they do not stick.
I hope this info helps! Have a wonderful celebration and enjoy! :)
Eric says
hello for some reason the recipe is cut in half could you send it to me or something along those lines thank you
max kell says
Can i substitute honey for mayle syrup. I am making this as an mix in for an ice cream sweetened with honey and I’d like to echo that flavor
Emilie says
Hello Max! I love this idea for ice cream. Do you need a taste tester? ;)
Yes, you can substitute honey for maple syrup. However, honey has a tendency to burn faster so keep your eye on the bacon as it bakes. It’s going to brown quickly. Lower the temperature if necessary.
Have fun with the recipe! Enjoy!
Annette says
One word…Delicious
Emilie says
Yay! You made the recipe? I hope it was a hit ;)
Michele Freed says
If I do not have a wire rack, would it be ok to make these on a cookie sheet or in a baking pan of some sort?
Emilie says
Hi Michele! If you do not have a wire rack, you can definitely make these on a cookie sheet lined with parchment paper to prevent sticking. Keep in mind that the grease will not drain from the bacon (the rack prevents this). It’s not the end of the world- I just wanted to give you a head’s up. Enjoy! :)
Pamela says
Had breakfast for dinner tonight and made this along with soft scrambled eggs. Set the oven to 375 and baked for 25 minutes. Delicious!!
Emilie says
Hi Pamela! That’s fantastic! I love the idea of breakfast for dinner. Always a good excuse to eat bacon, right? Thanks for the feedback ;)
Seeley says
Would it ruin it to make it and put it in the fridge overnight? It looks amazing, but I won’t have time to make and cool it for a week-night dinner party. Thank you :)
Emilie says
Hi there! Great question. I wouldn’t recommend chilling the bacon in the fridge overnight; the residual fat and candied crust will get too hard. When it comes back to room temperature, the texture will change and may not be as crisp. You don’t want to take that chance!
For prep ahead strategies, measure out all the ingredients the day before (or morning of) and get your baking pan ready. Remove the bacon from its package and place into a large bowl, covered. When you are ready, all you have to do is assemble and bake. Although this doesn’t cut down on cooking or cooling time, it will give you a couple of extra minutes in the long run. Every bit counts! Hope this helps :)
Iyza says
Delicious!!! Wish I could make this more but my waistline…
Tracy says
Bravo! This recipe is bacon-tastic! We tried out the recipe for a potential Mother’s Day snack and I don’t think Mom’s gonna get any! We’ll need to revisit the grocery store in the morning!
Emilie says
Yay! So glad that you liked it! I think the hardest part about this recipe is actually ‘saving’ it for when you’re supposed to eat it. It’s too hard not to pick! I hope you had a wonderful Mother’s Day. Thanks for stopping by to comment :)
Debbie says
I was wondering if turkey bacon would work because we do not eat pork. Am anxious to try this delicious looking recipe.
Emilie says
Hi Debbie! You know, I’ve never tried this with turkey bacon before, but I’m pretty sure that you will have similar results. As always, keep an eye on your bacon while it’s in the oven. Do let me know how it turns out! I’m so curious… Thanks for stopping by & good luck! :)
Karen says
I love this recipe and gorgeous photos too, so glad I saw this on pinterest!
Karen
Emilie says
Thank you Karen! I think you will love it! :)
james says
Never though it was possible to take BACON to a new level, well you did, it is a 25 out of 10. Thinking of buying 100 pig so I won’t run out. Thank you Thank you Thank you
Emilie says
Hi James! Thank you so much! It’s definitely a favorite in our house. We never have anything left! :)
Amy says
I went to a restaurant in Virginia that served this bacon with deviled eggs topped with bacon crumbles and candied pecans. It was one of the best things I’ve ever tasted. I said I would eat it for breakfast every day. Now I can and that might be a problem…
Emilie says
Hi Amy! Ha ha… that is too funny- these are very addicting ;)
Carol says
It looks fantastic, but what sort of bacon are you using? Streaky?
Emilie says
Hi Carol!
I use regular, good-quality bacon (streaky) from the grocery store. It’s nothing fancy!
Barina Craft says
We’re throwing a cocktail party and you’re invited :D
Emilie says
Why thank you!! ;)
Rachel Cooks says
New to your site — came through via pinterest but adding you to my reader! LOVE your photos, they are perfect! And this recipe is obviously amazing ;)
Emilie says
Hi Rachel! Welcome! Thank you so much for your kind words :)
Mandi says
We tried chocolate covered bacon for Father’s Day. The sweet/salty combination was perfect. I imagine this will be just as yummy. Thank you for sharing.
Darla Price says
This sounds like the perfect PMS food…maybe I could drizzle chocolate or caramel over it as well….I can’t wait to try it!! :)
Menu Geek says
Best treat ever!!! Incredibly, deliciously addictive, thanks!
Tessa says
I just wanted to say thank you! This recipe was a hit not only with my other half but I made it and took it to my culinary school, and my presentation (on bacon) was a hit! I love it so much I re-blogged the recipe…I can’t get enough of it! Thank you again!
Debbie says
This has been tried in my family… umm tried????? I should have said made and DEVOURED. I no sooner get it out of oven and i got a waiting line. This is awesome and must say that for a different house warming gift, shower take along or a general meal enhancement.. we sometimes have it with pancakes. Thank you so much for posting this last year.
Emilie says
You are quite welcome Debbie! I’m so glad that you and your family like the recipe. We devour it too in this house, like wolves :)
Sheila says
Can you use thick sliced bacon or should it be the thinner sliced? Can’t wait to make this.
Thanks. Sheila
Emilie says
Hi Shelia! I’ve only used the thin kind for this recipe, but I’m pretty sure the thick variety will be just fine. The texture might be a little chewier because of the thickness, but it will still be delicious! I hope you like the recipe :)
Sheila says
How can I not like it? It sounds amazing. I told my hubby if he got the bacon I would make it for him today. I will sure let you know how this turns out. Thanks for sharing it.
lauralee says
loved this recipe! however when i made it, and lined the pan with foil, there was a crack in the foil and maple got under the foil and now it has stuck to the pan as the maple has hardened into the rock, any tips on how to remove the foil ?
Emilie says
Oh no, what a bummer! Here’s what you do:
Place your pan into a 300 F oven. The heat will soften the maple syrup making it liquid again. Once loosened from the pan, remove from the oven and wipe away any syrup/grease/foil with a paper towel (you want to do this when the pan has cooled down slightly so that you do not burn yourself!) Clean thoroughly with soap and water and you should be all set!
Hope this helps! :)
Moira says
These were amazing. No, the hard part is not removing the bacon from the package…it is not eating them all as soon as they are cool enough to handle!!! Thanks for this great recipe.
Emilie says
Ha ha… I guess you’re right! I’ve been guilty of eating them burning hot too! They’re too hard to resist (and I have absolutely noooooo patience!) Thanks for making the recipe!!!
PS- I’ve been freezing any leftover bits and adding them to salads with dried cranberries & goat cheese. Yum!
Tracy says
This was a good recipe. My marinade seemed runny and I had plenty for the pound of bacon. Also, I found there was a thin line between crispy and burnt. I actually liked the bacon a little less cruncy and a little chewier. Thanks for sharing – I am trying again.
Emilie says
Hi Tracy!
I’m glad that you liked the recipe :)
The next time you make this, double check that your oven is the correct temp. using an oven thermometer. If it’s too hot, it will cause the bacon to burn! Also, try rotating you pan halfway through cooking time. This will help it to brown evenly (the tips tend to get a little dark no matter what).
But if you like your bacon less crunchy anyway, just pull them out of the oven before they get too brown. That will be your best bet!
If you have any other questions please let me know! Good luck :)
Emilie says
Hi Tracy!
I’m glad that you like the recipe :)
The next time you make this, double check that your oven is the correct temp. using an oven thermometer. If it’s too hot, it will cause the bacon to burn! Also, try rotating you pan halfway through cooking time. This will help it to brown evenly (the tips tend to get a little dark no matter what).
But if you like your bacon less crunchy anyway, just pull them out of the oven before they get too brown. That will be your best bet!
If you have any other questions please let me know! Good luck :)
Tara says
this.bacon.looks.ahhhmazing. Seriously – my Sunday pancakes need this bacon!
Emilie says
Thank you so much! They’ll be great with your Sunday pancakes :) Any leftovers can be used in tons of things (salads, sandwiches, soup toppings etc…) Enjoy the recipe & thanks for stopping by!
ELIZABETH BAKER says
Am I to seperate the slices individually before tossing in ingredients, or leave the pound intact then baste?
Emilie says
Hi there! You will need to separate the slices before tossing into the glaze.Do not leave the pound intact.
Here’s what I do:
1.) Mix up the glaze in a large bowl.
2.) Add the entire pound of bacon (slices separated) and toss gently with your hands. When using a full pound, the bacon will soak up all of the liquid (it may seem a bit dry but this is what you want). Make sure that everything is well coated.
3.) Bake as directed.
If you have any other questions, please let me know!
Kelly @ Inspired Edibles says
Hard to resist? Nah… I can’t see that at all! ;-). These candied delights look incredible Emilie. I make something similar with brown sugar – it’s a well loved treat in this home for sure. (If I ever need to get my boys out of bed in the morning – bingo! :)). I really like how you’ve packaged the bacon in paper here (fun pub feeling) and the cocktail display as well – lovely!
Emilie says
Thanks Kelly!!! How clever of you to bait your boys with bacon. I love it. I wish mine would actually sleep in for once, and stay in their bed..ha ha :)
Tee says
How would I go about storing this? Air tight container? Would you refrigerate it?
Emilie says
Hi there!
It’s funny because I’ve never had to store these- everyone eats them so fast!
Many of you have emailed me asking the same question, so I’ll be making a batch over the weekend. I’ll have to hide them from my boys and report back! I’ll keep you posted :)
Emilie says
Hi Tee,
I just wanted to let you know that I made a batch of this bacon on Friday, and have been storing it in an air-tight container in the fridge. It’s Sunday now, and they’re still good! Before serving, I would bring these to room temperature.
Just note that when bacon gets cold, you’ll see some of the residual fat on the slices. However, this seems to dissipate when brought to room temperature. You could always blot it away with a napkin as well.
Hope this helps :)
Candice says
How long will these last at room temp. Wanting to make these for my fience for our wedding day gift. It’s the bacon that bonds us. <3
Emilie says
Hi Candice! What a wonderful wedding gift idea.
From memory- I usually make these in the morning, and leave them out on the counter for a couple of hours. I am not sure about the exact amount of time, because everyone eats them so fast!
FYI- I leave the bacon on a parchment lined plate (so that they do not stick), uncovered.
Hope this helps :)
Meagen says
This sounds amazing!! I wanted to make this for my boyfriend for valentines day and was curious about something. I have seen something about forming the bacon into a heart shape and baking it in the oven. Is it possible to do this and have the maple glaze turn out the same or do you think it would mess with the end product too much. Thanks!
Emilie says
That sounds amazing!!!
Since I haven’t made these myself, I would feel awful giving out any misleading advice… But, to be honest with you I don’t think that the glaze would mess with the end product. You just have to keep an eye on your hearts while they bake, as the tips and rounded edges tend to brown faster than the rest (to avoid this, just keep rotating your pan). If you happen to have the Pinterest recipe I could take a look and give you more specifics.
Also, if you don’t have time to experiment before Valentine’s day I would suggest making 1/2 glazed and 1/2 plain (on 2 separate trays). This way you’ll have back-up :)
Like I said, I can’t speak from experience but I hope I answered your question! Good luck and let me know how they turn out!
Jennifer Morand says
Hi, I this recipe sounds great! I’m curious if you had any suggestions for a brown sugar alternative? I’m paleo so I try to avoid sugar but this looks amazing. TIA
Emilie says
Hi there! This is a good question- if you are ok with consuming maple syrup, I would go ahead and leave out the brown sugar and increase the total amount of maple syrup to equal 1/3 cup. Do not substitute with honey (it will burn quickly). Just note that the brown sugar is what ‘candies’ the bacon giving it somewhat of a crunchy outside. With all maple syrup, the texture will be slightly different (but still tasty!) I hope this answers your question. Please let me know how they turn out! :)
Samantha says
Use maple sugar, maybe?
DrIndigoJones says
Hi! I am Paleo too and I’ve found coconut sugar is far and away the best substitute. You substitute it 1:1 and it caramelizes beautifully. It has a richer caramel taste than brown sugar in the first place, but that is just a bonus here. Good luck!
Emilie says
Hi there! Thanks for the tip. I’ve never used coconut sugar before but now I will be on the lookout! I’m looking forward to that rich, caramelized taste :)
Ambre Keys says
So is it 20 minutes TOTAL time? Or is it 20 minutes plus an additional 10-15? Thanks
Emilie says
Hi there! It’s 20 minutes + an additional 10-15 minutes. When I made it, I found that the total cooking time was roughly 30 minutes. This will all depend on the thickness of your bacon and your particular oven. Hope this helps! If you have any other questions, please let me know :)
Sara C says
This recipe was amazing! I made this today and it was fabulous, although I only did 5 pieces of bacon. Did you have enough sauce for a whole pound? Because I ran out just after those few! Maybe I put too much on it. Anyway, here’s my link – I linked back to you and did not post your recipe.
http://solidgoldeats.com/2013/01/05/maple-candied-bacon/
Emilie says
Hi Sara! Yes, there is enough sauce for the whole pound. It’s not like a marinade where you’d have lots of extra sauce, it’s just enough so that that bacon is lightly covered. If you’d like to double the amount, by all means go for it! Just watch it in the oven as it cooks because the extra sugar in the sauce might cause it to burn.