Thick-cut bacon gets brushed with a sweet and tangy glaze and baked until its edges are caramelized, sticky, and perfectly crisp. The spices and syrup give it a rich, glossy finish that balances sweet and savory! Perfect as a breakfast side, on sandwiches, or crumbled on top of a salad.
This is different from the maple bacon you can buy because instead of incorporated into the flavor of the bacon, this is brushed on top, so you get the maple flavor, but it also adds a layer of candy-ish crunchiness that is to die for. I also added a tiny bit of cayenne pepper, just to add a hint of heat. It’s barely even noticeable, but it adds an extra dimension to what we now refer to in our house as “Bacon Snack.”
Ingredients Needed
- smoked bacon – you can use regular bacon, but it’s also amazing with thick-cut, more specialty bacons
- maple syrup
- cayenne pepper
- baking sheet
How to Make Maple Glazed Bacon
- Preheat oven to 400°F and line a rimmed baking sheet with foil.
- Arrange bacon in a single layer.
- Whisk syrup with cayenne and brush over bacon.
- Bake 18 – 22 minutes, watching closely near the end to avoid burning.
- Transfer to a paper towel-lined plate, and, if desired, brush with more syrup.
- Serve hot or at room temperature.
Storage & Other Tips
- This bacon keeps well in the fridge for 4 – 5 days, or frozen up to a month. If freezing, layer strips between parchment paper, then seal in a freezer-safe bag.
- To reheat, you can use a preheated oven (around 400°F for a few minutes or use an air fryer at 350°F for 1 – 2 minutes per side. You can also warm it back up in a skillet. These methods revive the crunch without drying it out. Microwaving should only be done in a pinch, as it tends to yield less crispy bacon.
Frequently Asked Questions
Yes, but thin-cut bacon cooks much faster and won’t stay as crispy under the glaze. Just keep a close eye on it to avoid burning.
A wire rack helps the bacon crisp evenly by allowing air circulations and keeping it out of drippings, but it’s optional if you don’t have one. It’s still good either way!
Yes, the bacon firms up and even gets crispier as it cools, so it’s best to let it rest on a rack or paper towel briefly before serving.
Yes, try reheating it in a 400°F oven, or in the air fryer to revive its crunch. Avoid the microwave if possible.
Maple Glazed Bacon
Equipment
Ingredients
- 12 ounces bacon smoked
- 3 tablespoons maple syrup real, divided
- ⅛ teaspoon cayenne pepper
Instructions
- Preheat oven to 400. Line a rimmed baking sheet with heavy-duty aluminum foil. Place the bacon in a single layer over the foil and set aside.
- Whisk together 2 tablespoons syrup and cayenne pepper. Using a pastry brush, brush it over the bacon.
- Bake in the oven for 18-22 minutes or until crisp (be sure to watch it at the end–the syrup on the bacon will burn in a really short period of time!) Remove the pan from the oven and then use tongs to transfer the bacon to a paper towel-lined plate.
- If desired, brush with remaining 1 tablespoon of syrup. This bacon is just as good at room temperature as it is hot.
Nutrition
Questions & Reviews
My mom made this for everyone over Conference weekend, and we were all in bacon heaven. You are a saint for posting this. *No terrible pun intended.