Oh my goodness - I don't think I've ever had so many people beg for a recipe, so I'm sharing this one again! Spicy Maple Candied Bacon is crispy, chewy, sweet & smoky, and perfectly spicy. Who knew that Applewood smoked bacon could be glazed so perfectly?
Last Fall I discovered Crown Maple Syrup, an artisan quality pure maple syrup from Canada that is bourbon barrel aged. And I just KNEW that it would be the perfect thing for Spicy Maple Candied Bacon - it was like it was MADE for this!
Whether you call it maple bacon, candied bacon or caramelized bacon, this is Man Candy! Perfect in sandwiches, meat & cheese trays, crumbled on top of soups and salads, maple & bacon donuts, and simple snacking. Totally addicting!
Spicy Maple Candied Bacon was the "stand-up" star in my Valentine Charcuterie Board this weekend. Luckily I made a double batch, because everyone in the house was grabbing this crack bacon by the handful every time I turned my back. I had to keep adding more so that I could finish my photo shoot!
FIVE SIMPLE INGREDIENTS.
THE SECRET TO MAKING CANDIED BACON:
Low and slow. So simple! A different technique that my wildly popular Caramelqued Bacon, which simply coats both sides of the bacon with brown sugar and spices, and stays tender and softer - and more a "caramelized" bacon" than this "candied" bacon.
For this recipe, a simple syrup created with Pure Maple Syrup (NOT pancake syrup), brown sugar, chipotle powder, and the secret ingredient - smoked paprika, coats both sides of the bacon and slowly caramelizes or melts right into the bacon while it bakes. If you like your bacon really spicy, you can substitute cayenne pepper for the chipotle powder.
When you take it out of the oven when it's perfectly caramelized, you'll want to move each individual piece of candied bacon to parchment paper and let them rest or dry for at least 10-15 minutes. The cooked bacon will crisp up and the glaze will harden slightly as it rests. Keep the pieces separated, as they will stick together until they are fully cooled down. After that, they will stand up tall and proud for serving!
If you do have any left, or if you want to make this ahead of time, you can place the candied bacon in a single layer between parchment paper, place in a freezer bag and freeze until you are ready to serve. You can serve this straight from the freezer, or chop it up easily for garnishing soups, salads or casseroles while frozen. And this candied bacon was just MADE for Classic Wedge Salads!
Every time you make Spicy Maple Candied Bacon, prepare yourself for all the love that is going to come your way!
1 pound sliced applewood or hickory smoked bacon (I use center cut)
1/3 cup pure maple syrup (NOT pancake syrup!)
5 tablespoons packed brown sugar
1 teaspoon smoked paprika
1/2 teaspoon chipotle powder
HOW I MAKE THIS:
1. Preheat oven to 350 degrees and set rack in middle position.
2. Line a baking sheet with aluminum foil for easy clean-up. Set an oven-proof baking rack on top and spray with non-stick cooking spray. Trust me on this!
3. Arrange bacon in a single layer on the rack. Bake for 12 minutes.
4. In a small bowl or measuring cup, stir together the maple syrup, brown sugar, smoked paprika and chipotle powder.
5. Remove pan from the oven and flip the bacon slices. Using a silicone brush or small spoon, spread the maple syrup mixture evenly over the top of each bacon slice – you’ll use half of the syrup.
6. Return pan back to oven and continue baking for 10 minutes. Remove pan from oven and flip bacon slices. Brush tops of each bacon slice with remaining maple syrup mixture and return to oven.
7. Bake for an additional 10-15 minutes. Cooking time will vary depending on the brand of bacon you use, how thick the slices are, and how crispy you like it. I recommend cooking it as long as possible without burning it – you want the maple syrup mixture to soak right into the bacon so that it isn’t too sticky, and glaze it perfectly.
8. Using tongs, transfer the bacon to a piece of parchment paper in a single layer to prevent sticking. Let it cool for 10-15 minutes – the bacon will crisp up and caramelize as it cools.
YIELD: 8 servings
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