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Brown Sugar Maple Glazed Bacon is oven baked and uses just three simple ingredients. Perfect for breakfast or as a fun addition to sweet and savory recipes.

Brown Sugar Maple Glazed Bacon

Brown Sugar Maple Glazed Bacon is oven baked and uses just three simple ingredients. Perfect for breakfast or as a fun addition to sweet and savory recipes.

Servings 4 servings

Ingredients

  • 12 ounces bacon slices
  • maple syrup
  • 1/4 cup brown sugar

Instructions

  1. Line two baking sheets with foil. One pan will be used to prep the bacon. Place a baking rack into the other pan and spray with cooking spray. Set aside.

  2. Separate bacon strips and line up on the pan without the rack. Drizzle maple syrup over the slices and using a pastry brush, evenly distribute it over the top all of the slices. Flip the slices and repeat.

  3. Sprinkle about 2 Tablespoons of brown sugar evenly onto the tops of the maple coated bacon. Use the pastry brush to distribute it evenly. (The sugar will begin to mix with the syrup already on the bacon.) Flip the bacon over and transfer the slices to the baking pan with the rack. Sprinkle another 2 Tablespoons of brown sugar over the tops of the bacon, using the pastry brush again to distribute.

  4. Place baking sheet into a cold oven on the middle rack. Set oven temperature to 350 degrees F. and allow to come to temperature while the bacon is in the oven. Check at 15 minutes, then every 2-5 minutes until bacon is deeply browned and shiny. Keep an eye on it so that the sugar doesn't burn. Mine took between 25-30 minutes.

  5. Remove from oven. Allow to cool for a couple of minutes, then serve. Store covered in refrigerator up to 3 days. You can reheat the bacon in the microwave, loosely covered with waxed paper or plastic wrap, for a few seconds per slice.

Recipe Notes

*I used organic, nitrate free, uncured, applewood smoked bacon. Feel free to use your favorite bacon. My slices were medium thick. If you have thinner slices, your baking time will be shorter and your slices crispier.

*I used two pans for this recipe, one for prep and one for baking. I did this to avoid having too much excess syrup and sugar falling on the baking pan, worried that it would burn well before my bacon was done. Instead, I used the second pan so that I could freely drizzle and sprinkle without fear of any excess falling through the rack. If you prefer to use one pan, just be careful when adding your syrup and sugar.

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