Maple-Glazed Bacon
Thick-cut bacon brushed with pure maple syrup until glossy, crisp-edged, and impossible to leave alone.
- Prep Time
- 5 minutes
- Cooking Time
- About 25 minutes
- Total Time
- About 30 minutes
- Servings
- 4–6 servings
Some mornings call for something a little extra. A brush of pure maple syrup gives thick-cut bacon a glossy, caramelized finish, with that familiar sweet-and-savory balance that belongs on a slow weekend table.
The oven does the cooking while you tend to the coffee. A rack lets the heat circulate, and a few thin coats of syrup build flavor without leaving the bacon swimming in sweetness. Serve it warm, when the edges have just turned crisp.
Directions
PREHEAT Heat the oven to 425°F. Line a rimmed baking sheet with foil for easier cleanup and set an oven-safe wire rack over it.
ARRANGE Lay the bacon on the rack in a single layer, without overlapping. Brush the upward-facing side lightly with maple syrup.
BRUSH & BAKE Bake for 5 minutes, brush again with a thin coat of syrup, and bake for another 5 minutes, until the edges begin to brown.
TURN Using tongs, turn the strips and brush the second side with syrup. Continue baking, brushing once more after about 5 minutes, until the bacon is browned, glazed, and cooked to your liking. Allow about 25 minutes in total, checking early because bacon thickness and ovens vary.
SET & SERVE Transfer the strips to a clean rack or a parchment-lined plate for a minute or two so the glaze can settle. Serve warm. Watch closely near the end of cooking; maple syrup can darken quickly.
From Garfield’s original recipe collection. The original sheet credits Martha Stewart Living, September 2000.
A little more inspiration.
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