Maple Candied Bacon

I’m hoping that I’ve hit the sweet spot with these, timing-wise.  It’s late enough in January that hopefully you’ve all started to let some indulgences back into the rotation (or did those healthy eating resolutions go out the window weeks ago?) but not quite to the point where those of you in colder climates are skipping sweets to get ready for spring break (and swimsuits!) in tropical locations around the globe.

I don’t know about you, but one of my favorite parts about brunch is when the pure maple syrup from my pancakes  pools across the bottom of the plate, seeping into the bacon.  Bacon plus maple syrup= sweet, savory and smoky perfection.

There are plenty of candied bacon recipes out there, but I liked this particular cooking technique best.  You partially fry the bacon until a lot of the fat has rendered off.  Pop the bacon on some parchment paper, sprinkle it with maple sugar (you could also use brown sugar) and bake until the bacon is sweet, caramelized and crispy.

Making it this way will give you plenty of pure bacon fat to save for frying eggs, potatoes, or whatever else you want to infuse with bacon goodness.   Rendering some of the fat off before baking also helps prevent the maple sugar from draining off the bacon during cooking, which helps keep the maple flavor nice and intense.

If you need some snacks for a Super Bowl party, I have a feeling these would fit the bill quite nicely.


Maple Candied Bacon

Total Time: 30 minutes


* 1 pound uncooked bacon
* approximately 1/2 cup maple sugar


Preheat oven to 350 degrees and line a rimmed baking sheet with parchment paper.

In a large, heavy skillet partially fry the bacon over medium heat until some of the fat has rendered and the pieces of bacon have begun to curl. Place the bacon on the parchment paper and save the bacon fat for another use.

Sprinkle the bacon liberally with maple sugar. Bake for approximately 10-15 minutes, or until the bacon has reached your desired crispness level. Remove from oven and let cool slightly. Serve warm or at room temperature.

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6 Responses to “Maple Candied Bacon”

  1. #
    Barbara — January 29, 2013 at 10:00 am

    YUM!!!! This looks SO Good! Like that it’s easy too!!


  2. #
    Cheryl — January 29, 2013 at 3:23 pm

    Looks wonderful! Do you use thick bacon or thin?


    • Cate — January 29th, 2013 @ 5:23 pm

      I used thickly sliced bacon, because that’s what’s I always use for cooking. But I saw plenty of candied bacon recipes calling for both thickly sliced and thinly sliced, so I think it’s just a matter of preference. Hope you like it!


      • Cheryl — January 31st, 2013 @ 2:33 pm

        Thanks! I usually use thick, too. I’ve never tried this, but a friend made chocolate covered bacon once, and it certainly was good. On my to-do list!

  3. #
    Vanessa — February 23, 2013 at 12:38 pm

    Assuming there are pieces left, how do you store them? Thank you.


    • Cate — February 23rd, 2013 @ 3:07 pm

      Because its so hot and humid here, I stored mine in the fridge. I have heard of people in cooler colmates storing it at room temp in airtight containers though. Some people don’t think candied bacon keeps very well, but I thought it was just fine… it just loses some of its crispness.


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