Like so many brilliant things, maple-candied bacon (also known in some parts as “millionaire’s bacon”) is something that was practically in front of your eyes the whole time; it just took someone with vision to point it out. At its heart it’s bacon roasted with some form of sugar and maybe some spices until crispy. I don’t know who came up with the original idea, but many people since then have tried to bring it to life.<\/p>\n
Most recipes I’ve seen recommend roasting the bacon for about 10-20 minutes. In my experience, that’s not long enough to get the bacon crispy enough to stand up on its own. That might work with thinner strips of bacon, but you want your bacon to stand out. Use only the right cut of bacon and the right type of maple syrup (see notes below on each), and roast until the bacon is beautifully dark in color and just this side of burned.<\/p>\n
Though this recipe requires specific ingredients and a careful eye, this is perfect for any level of cook who can follow a few precise directions. Plus it can be made well in advance if necessary. Get ready to be the hit of the party.<\/p>\n
The bacon:<\/strong> use only thick-cut bacon, but not excessively thick, which will make the bacon too chewy. For example, Applegate’s Thick-Cut Bacon is actually too thick; their Sunday Bacon is a better thickness for this recipe. On the other hand, standard thin bacon will burn before the syrup has done its job.<\/p>\n The syrup:<\/strong> use only grade A dark amber color\/robust taste maple syrup. Formerly known as grade B, it was never actually considered inferior despite that label. It’s simply thicker and richer in taste.<\/p>\n\n