Maple Candied Bacon

I have three words for you:  Maple.  Candied.  Bacon.  Need I say more?

Maple Candied Bacon

I know I probably lost most of you as you made a dash to the kitchen to check your bacon stock, but for those still reading and needing a little more convincing to try this recipe, I’ll go on.  This dish is the perfect combination of salty and sweet!  Plus it has great texture.  Candied bacon is delicious for anyone, but it makes a particularly man-friendly snack – so it’s ideal for tailgating, Superbowl Sunday, or a guy’s birthday.  This appetizer will be the most popular bite at your next party (better nab some early!).

Maple Candied Bacon

Prep Time: 5-10 minutes

Cook Time: 45-60 minutes

Serves: 8-12


1 pound Bacon
2 tbsp. Maple Syrup
1/4 c. Brown Sugar
2 tsp. Dijon Mustard
1/2 tsp. Kosher Salt
1/4 tsp. Cayenne Pepper

1.  Combine all ingredients, except bacon, in a large bowl and whisk together to make a thick glaze.

Today I actually used a Sierra Nevada Pale Ale Honey Spice Mustard (YUM!!) cause that’s what I had on hand.  It doesn’t have to be strictly dijon, just make sure you’re using something high quality.

2.  Add your bacon to the bowl and toss well to coat.

Tip: I like to cut my bacon strips in half before adding them to the bowl so that I have more pieces of candied bacon and it lasts longer – that way more people have a chance to enjoy the deliciousness!

3.  Line a rimmed baking sheet with foil (making for easy clean-up 🙂 ) and top with a wire rack.  Lay your bacon pieces flat on the rack (ideally not touching each other).  It may be a bit like working a puzzle to get it all on there.  After I have all my bacon laid out, I like to drizzle any extra glaze left in the bowl over the bacon – don’t want to waste any maple-y goodness!

Place on Wire Rack

4.  Bake at 350° F until darkened and crisp.  This usually takes 45-60 minutes in my oven.  You don’t want to burn your bacon but it should appear appreciably darker in color when it’s done.  The level of crispness can be adjusted to your personal preference – maybe you like your bacon to be more chewy than crispy – just make sure it’s not still soft when you pull it out of the oven.

Baked Bacon

5.  Allow the bacon to cool for 5 minutes on the wire rack then transfer it to wax paper to finish cooling and setting.  Serve at room temperature and make sure you grab yourself a piece – this stuff gets inhaled!

Tip: This dish can sit out at room temperature for a little while, but if it’s going to be a long time before you serve it, stick it in the fridge.  Just make sure it comes back up to room temperature before serving.

Bowl 'o Bacon!


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