This is not a new idea or even a remotely difficult thing to do. Making maple bacon in the oven couldn’t be any easier. You simple baste some thick cut bacon in pure maple syrup, cook for a bit, flip over and baste the other side and finish cooking.
Simple to execute but so complex in flavor. This bacon is so extraordinary, I can’t believe I only started making this a couple of months ago. I like to make a batch for weekend brunches or to set aside and use for a recipe.
The real key here is patience. You need to let the bacon cook long enough so that the bacon gets crispy and the maple syrup caramelized. Anything less will not achieve extraordinary bacon status. Trust me!
4 Points Plus Per Serving Based on 6 Servings. I didn't specify the number of bacon slices per serving as every package / brand can yield a different number. Just divide your cooked bacon into six portions and each portion will be 4 Points Plus!
5 minPrep Time
40 minCook Time
45 minTotal Time
- 1 pound nitrate free bacon (preferably thick cut)
- 2 1/2 Tablespoons pure Maple Syrup
- Preheat oven to 400F. Line a baking sheet with parchment paper. Place bacon on parchment paper and use a pastry brush to brush on just enough maple syrup to thinly coat, reserving half of the syrup for later.
- Place on middle rack and set timer for 20 minutes. At 20 minutes, carefully remove bacon and use a tongs to flip each piece over. Baste the other side with remaining maple syrup and place back in oven for an additional 20 minutes.
- Remove, transfer to a cooling rack or plate lined with paper towels and allow to cool completely before using in a recipe. If serving alongside breakfast, brunch or some other meal, dig in while warm and Enjoy!