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!
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How To Make Maple Bacon in the Oven
- 1 pound nitrate free bacon preferably thick cut
- 2 1/2 tablespoons pure Maple Syrup
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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.
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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.
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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!
I didn't specify the number of bacon slices per serving as every package / brand can yield a different number.
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Would this be good cold? I’m planning a party and want to put it in a small glass for a charcuterie board.
Hey Joey – as long as you put the maple bacon on the board at least 30 to 45 minutes before serving – you don’t want the bacon to be ice cold or the fat could be solid and leave unappetizing white fleks on the bacon!
Yeah so what we consider thick cut in Sweden burns to a crisp in 20 minutes. And no my oven isn’t off, wasn’t using fan assisted either. I’m guessing your bacon is just way thicker cut :p
Oh no Tina! Good point on how there must be a lot of variations of “thick cut”!
I just burnt mine as well. Followed everything, but now I have all of the windows open.
Here is a decadent twist to this. I am making chocolates with coconut oil for Christmas presents and I am putting this bacon into the chocolates. Think of it….maple bacon chocolates…. sounds like heaven. Can’t wait to taste them.
Yes! Sounds amazing 🙂
I’ve made this three times now. The first time it turned out near perfect. The second time, I used a little thinner cut bacon, and I burned it black. The third time, I used a thick cut bacon, and it was done after 20 min!. I didn’t even get to turn it. I set it on paper towels to drain, (I don’t recommend this at all) and because of the caramelized maple syrup, the bacon stuck to the paper towels.
So, watch it closely so you don’t burn it, I recommend checking it at the ten minute mark, and every two or three minutes after that. And definitely don’t set it to drain on paper towels! Just eat it up while its hot, it’s so good!
Great advice! Every oven is so different and if your oven is off (up or down) just a couple of degrees, it can make a huge difference!
What is it about your bacon recipes that makes me want to reach through the screen and gorge myself? I made your bacon jam last year, and it was so good!
Thank you so much Haley – that is quite the compliment! 🙂
Wow, this is tasty! Unbelievably easy, this is something I will make often. I kept a close eye on it in the oven; next time I think I will let it caramelize a few extra minutes. The oven timer is your friend in this recipe.
It is true – it’s pretty hands off but you need to watch it closely at the end. Glad you loved it!
But it looks too toasted. Is that alright?
It’s up to you David. Taste it and it it tastes burnt, it’s too well done.
I am SO craving some maple bacon right now.. these look so incredibly delicious!
Thanks Thalia!