- 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
- 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.
*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.