Who doesn’t love bacon? This is a delicious and easy way to spice it up! Serve it at breakfast, in your Bloody Mary or on your charcuterie board.
Maple-Candied Bacon
A delicious addition to any charcuterie board, brunch or breakfast plate!
Ingredients
- 1 pound bacon thick sliced preferred
- 1/2 cup maple syrup
- 1 teaspoon Dijon mustard
- Finely ground black pepper to taste
Instructions
- Preheat oven to 375 degrees F.
- Line a rimmed baking sheet with heavy foil. Place a baking rack over the lined sheet tray.
- Arrange the bacon slices across the rack next to each other, not overlapping. Bake 12 to 15 minutes to render fat.
- In a bowl, whisk the maple syrup and mustard. Once the Bacon has 'par-baked', remove from oven. Turn the bacon over to remove excess grease. Using a kitchen brush, baste bason with syrup mixture. Bake an additional 5 to 10 minutes, turn over and baste with remaining syrup mixture. Return to oven until the bacon has reached desired crispiness.
- Carefully remove the pan from the oven. Sprinkle hot bacon with a pinch of finely ground black pepper. Let the bacon rest on the rack for 5 minutes.
- Once baked and cooled, candied bacon can be stored in the refrigerator (ideally with pieces wrapped or separated with wax or parchment paper, then sealed in a container) for up to three weeks.
