Equipment
Ingredients
Meat
- 12 thick-cut hardwood smoked bacon, cold
Glaze
- 60 ml grade a dark maple syrup
- cayenne pepper, powder
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 574 kcal
- Protein
- 36 g
- Carbohydrates
- 8 g
- Fat
- 43 g
- Fiber
- 0 g
- Sugar
- 6 g
- Sodium
- 2191 mg
- Saturated Fat
- 14 g
- Monounsaturated Fat
- 19 g
- Polyunsaturated Fat
- 5 g
- Cholesterol
- 107 mg
- Potassium
- 562 mg
- Calcium
- 20 mg
- Iron
- 1.5 mg
- Magnesium
- 32 mg
- Phosphorus
- 506 mg
- Zinc
- 3.5 mg
- Vitamin A
- 13 mcg
- Vitamin C
- 0 mg
- Vitamin E
- 0.3 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 1.2 mcg
- Thiamin
- 0.36 mg
- Riboflavin
- 0.38 mg
- Niacin
- 10.6 mg
- Folate
- 2 mcg
- Water
- 16 g
Sources: USDA FoodData Central
Method
Line a rimmed baking sheet with aluminum foil for easy cleanup. Place a wire cooling rack inside the baking sheet.
Arrange the bacon strips in a single layer on the wire rack. Ensure they do not overlap, as touching edges will fuse together during cooking.
Place the baking sheet into a COLD oven. Turn the oven on to 200°C (400°F). Do not preheat.
While bacon renders, whisk the maple syrup and cayenne pepper (if using) in a small bowl until combined.
Once the bacon has cooked for about 15-20 minutes (depending on oven speed) and looks golden, carefully remove the pan. Brush the top of each strip with the maple mixture.
Return to the oven and bake for another 3-5 minutes. Watch closely; maple syrup has a low smoke point and can go from caramelized to burnt rapidly.
Remove from oven. Let the bacon cool on the wire rack for at least 5 minutes before serving. The sugar coating will harden into a glass-like crunch as it cools.
Chef's Notes
- Hot sugar retains heat much longer than fat alone. Caution is advised when handling immediately out of the oven.
- The smoke point of maple syrup is lower than the oven temperature. We rely on the moisture in the bacon and the short duration to prevent burning.
- Save the rendered maple-bacon fat from the bottom of the pan—it makes an incredible cooking fat for roasting Brussels sprouts.
Storage
Refrigerator: 3 days — Store in an airtight container separated by parchment paper.
Freezer: 1 month — Texture will degrade upon thawing.
Reheating: Reheat in a 175°C (350°F) oven for 3-5 minutes. Microwave will destroy the crust.
Troubleshooting
Bacon is burnt or tastes bitter
Cause: The maple syrup was exposed to high heat for too long
Fix: Cannot be fixed; trim burnt edges if minor
Prevention: Only apply glaze in the final 3-5 minutes of cooking
Bacon is limp or sticky, not crisp
Cause: Insufficient resting time or humidity
Fix: Return to 150°C oven for 3 minutes, then re-cool
Prevention: Allow full cooling time on the wire rack; do not pile strips while warm
Cultural Context
While bacon is a staple in many Western cuisines, this specific preparation elevates it with a sweet and savory glaze, reminiscent of American diner culture and weekend brunch traditions. The addition of maple syrup, a distinctly North American ingredient, further roots this dish in the culinary landscape of the United States and Canada.
