Maple-candied bacon
A simple but powerful delight that will make you the hit of the party — as long as you use the right ingredients and a careful eye.
Servings: 16 people
Ingredients
- 2 lbs thick-cut bacon (see note in description)
- 1/2 cup Grade A dark amber/robust taste maple syrup (see note in description)
Instructions
- Preheat oven to 400° F. Arrange the oven racks just above and below center in the oven.
- Line two rimmed baking sheets (half-sheet pans) with heavy-duty aluminum foil. If you have baking racks that fit the pans, place a rack in each pan; it's also fine to make this recipe without the racks.
- Place the strips of bacon in a single layer on the lined sheet pans. They can fit together touching or even slightly overlapping in the pan if necessary.
- Brush syrup on the bacon and roast for approximately 20 minutes.
- Flip the slices, brush syrup on them once more. Rotate the pans and switch their positions in the oven.
- Keep a very close eye on the bacon to keep it from burning, especially if some slices are thinner than others. When the bacon is dark in color, remove it and place on a large piece of parchment or wax paper and let cool. The bacon is done when it's stiff when cool and has a delicate crunch to it. If the bacon is still a little flimsy when cool, you can either use it as-is or put it back in the oven to cook it a little further.
- After the bacon is cooled completely, put it in an airtight container and refrigerate until ready to bring to the party. The bacon will keep in the refrigerator for 3-4 days if necessary.
- To serve, line a large glass or mug with parchment and arrange bacon like a bouquet.