Maple Candied Bacon Recipes

CANDIED BACON

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix brown sugar, rice vinegar, maple syrup, and black pepper in a small bowl.
• Place bacon slices on cooling rack set over a baking sheet.
• Bake in the preheated oven for 10 minutes, turn slices, and bake another 5 minutes.
• Remove bacon and brush both sides with brown sugar mixture. Return bacon to the oven and bake another 5 minutes. Repeat basting every 5 minutes until bacon is browned and crisp, about 35 minutes.

BLACK PEPPER MAPLE CANDIED BACON

Steps:

• Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment or a silicone baking mat.
• Lay bacon out on the baking sheet. Bake until the bacon has rendered its fat and has become crispy, 16 to 22 minutes. Remove bacon from oven, and carefully pour as much bacon fat off the pan as possible. Rearrange the bacon if necessary. Drizzle maple syrup over the bacon, dividing evently. Sprinkle with black pepper.
• Return the bacon to the oven and bake, turning bacon over once, until the maple syrup becomes bubbly and coats the bacon, 7 to 10 minutes. Let cool, remove from parchment*, then break into pieces if desired before serving.

MAPLE-CANDIED BACON

Steps:

• Arrange bacon in a 9-by-13-inch baking dish. Bake in a 400 degree oven for 15 minutes. Remove from oven; drain fat. Reduce oven temperature to 350 degrees. Pour maple syrup over bacon; flip to coat. Bake, flipping bacon and rotating pan halfway through, until bacon is golden brown and syrup is thick, about 35 minutes. (Keep a close eye on it for the last 10 minutes.) Transfer bacon to parchment using tongs. Let cool to harden.

MAPLE CANDIED BACON

Steps:

• 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.
• 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.

SPICY MAPLE BOURBON CANDIED BACON

Steps:

• Preheat your Oklahoma Joe Highland Smoker to 275F indirect cooking. Add wood chunks for extra smoke flavor if desired.
• In your firebox, add a cast iron skillet to warm. Add the bourbon first and let simmer for 3-4 minutes. Next, add the rest of the glaze ingredients and let simmer, stirring occasionally, until it has thickened. Once done, pull off and let cool for 5 minutes.
• Lay your slices of bacon onto a cooking sheet (preferably with a grate). Lather each piece in the maple syrup glaze, crumble brown sugar over top, and lightly season with your BBQ seasoning.
• Add the bacon to the smoker and cook for about 25-35 minutes or until the outside has begun to caramelize and the fat begins to render. Once it is looking good, flip the bacon over and then glaze, crumble brown sugar and lightly season the opposite side. Continue cooking for another 25-35 minutes until it has caramelized.
• When done, pull the bacon out and let cool for 5-10 minutes (please let cool as it can be very hot!). Top with sliced jalapeños and enjoy!

MAPLE-CANDIED BACON

Steps:

• Preheat oven to 400 degrees F.
• Line a rimmed baking sheet with heavy foil. Place a baking rack over the lined sheet tray and arrange the bacon slices across the rack next to each other, not overlapping.
• In a small bowl, whisk the maple syrup and mustard. Generously spoon over the top of the bacon, and bake 12 to 15 minutes. Turn the bacon over and baste with syrup mixture. Bake an additional 5 to 10 minutes, or until the bacon has reached desired crispiness.
• Carefully remove the pan from the oven. Sprinkle hot bacon with a scant pinch of finely ground black pepper. Let the bacon rest on the rack for 5 minutes.