Maple Bacon Recipe
A Maple Bacon Recipe combines smoky bacon with the perfect balance of sweet maple syrup, a little brown sugar, paprika, coarse ground black pepper, and fresh rosemary. As the bacon cooks, the edges become crisp while the center stays slightly chewy, creating that ideal candy-like texture.
You can serve this maple bacon on a platter for guests, alongside some homemade biscuits, tuck it into breakfast sandwiches, or crunch it over salads for a sweet-savory crunch. It works beautifully for holiday parties, family gatherings, and weekend brunches. Easy to prepare yet impressive on the table, it’s the kind of recipe you’ll want to make again and again.
Try this candied bacon along with a few more of my favorite recipes like Turkey Avocado Sandwich, Breakfast Potato Hash, and Chicken BLT Salad.
Why You’ll Love This Brown Sugar Candied Bacon
- Irresistible flavor- The maple syrup and brown sugar caramelize on the salty bacon with herby rosemary for the perfect sweet and savory combination.
- Crowd-pleasing- Everyone will reach for seconds, whether its breakfast, brunch or a snack.
- Unexpectedly gourmet- Who knew bacon could be so fancy? With the maple-brown sugar glaze and touch of rosemary, this tastes like something you’d order at a restaurant.
- Holiday ready- This bacon isn’t just for eating. It makes a fun gift too! Pop it in a mason jar, tie it with ribbon or twine, and suddenly you’ve got a homemade treat everyone will love.
What Is Candied Bacon
Candied bacon is exactly what it sounds like—bacon transformed into a sweet, sticky, and slightly crunchy treat. Thick-cut bacon coated in brown sugar and maple syrup, and sometimes with fresh herbs and spices, then baked until it’s caramelized or “candied.” It hits that perfect mix of salty, sweet, and smoky, making it a snack, topping, or gift that’s totally addictive.
Recipe Ingredient Notes
- Bacon- Thick-cut bacon works best for a balance of chewy and crispy. Thinner bacon can crisp too fast and burn under the sugar glaze.
- Maple syrup- Make sure it’s pure maple syrup for the best flavor.
- Brown sugar- Use light or dark brown sugar for sweetness and caramelization. It clings to the bacon and gives that signature sticky coating.
- Paprika- Adds just an extra layer of smoky flavor.
- Fresh rosemary- Surprisingly goes well with the sweet and salty flavors. Chop finely so it sticks to the bacon.
- Black pepper- Adds a little heat and helps balance the sweetness. Use coarse, not fine, so you get little bursts of peppery flavor in every bite.
The Ultimate Maple Bacon Recipe
STEP 1: Preheat oven. Start by preheating your oven to 375℉. Lining your baking sheet with parchment paper, foil, or a silicone mat helps with easy cleanup and prevents sticking.
STEP 2: Prepare bacon. Lay your bacon strips on a metal rack set over the baking sheet. Make sure the strips don’t overlap so each piece cooks evenly.
STEP 3: Glaze and season. Brush the tops of each bacon strip with maple syrup. Then, sprinkle with coarse black pepper, paprika, rosemary, and brown sugar. Gently press the sugar and seasonings onto the bacon so they stick.
STEP 4: Bake. Place the bacon on the center rack of the oven and bake for 25-30 minutes, or until it reaches your desired crispiness.
STEP 5: Cool carefully. Using tongs, transfer the bacon to a parchment lined baking sheet or plate, and allow to cool to room temperature.
Pro Tips For Making Candied Bacon
Use thick-cut bacon. This holds up better under the glaze while staying perfectly chewy with crispy edges.
Line your pan. Don’t skip this important step! Using foil or parchment makes cleanup a breeze and keeps you from scrubbing off sticky caramelized bits later.
Use brown sugar, not granulated sugar. Brown sugar gives the bacon that rich, caramel flavor when it cooks. Don’t substitute with white sugar, as it won’t caramelize the same way or have the same flavor.
Watch the bacon closely. The sugar can go from perfectly caramelized to burnt quickly. Keep and eye on the bacon during the last few minutes and rotate the pan if needed for even browning.
Don’t cool on paper towels. The sticky glaze can cling to the towels, pulling off the delicious coating. Transfer the bacon to a parchment lined plate, or pan instead to let the glaze set.
FAQs
Yes, you can. Keep in mind turkey bacon is leaner, so it won’t get quite as crispy and may cook faster. Watch it closely toward the end to avoid overcooking.
The bacon is ready when it’s bubbly, caramelized, and has reached your desired crispiness. It should look glossy and sticky but not burnt.
Definitely! Try a pinch of dry mustard for a tangy kick, other herbs like fresh thyme, or a little cayenne pepper if you want some heat.
Once cooled, place the candied bacon in an airtight container in the refrigerator. You can layer pieces of parchment paper to prevent sticking. It will stay fresh for 3-4 days and can be briefly reheated in a toaster oven if you want it warm and crisp again.
Absolutely! Once cooled, chop the bacon and sprinkle it over salads, sautéed vegetables, baked potatoes, or even soups. It’s also amazing on deviled eggs, breakfast sandwiches, waffles, pancakes, or even desserts like ice cream or chocolate bark.
Holiday Favorites
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Maple Bacon Recipe
Ingredients
- 1 lb thick-cut bacon
- 1/4 cup pure maple syrup
- 1/2 cup brown sugar, light or dark
- 2 tsp coarse black pepper
- 1 tsp paprika
- 2 tsp fresh rosemary, finely chopped
Instructions
- Start by preheating your oven to 375℉. Lining your baking sheet with parchment paper, foil, or a silicone mat helps with easy cleanup and prevents sticking.
- Lay your bacon strips on a metal rack set over the baking sheet. Make sure the strips don't overlap so each piece cooks evenly.
- Brush the tops of each bacon strip with maple syrup. Then, sprinkle with coarse black pepper, paprika, rosemary, and brown sugar. Gently press the sugar and seasonings onto the bacon so they stick.
- Place the bacon on the center rack of the oven and bake for 25-30 minutes, or until it reaches your desired crispiness.
- Using tongs, transfer the bacon to a parchment lined baking sheet or plate, and allow to cool to room temperature.