Maple Bacon
Once you know how to make Maple Bacon at home, you will never go back to store-bought. With real maple syrup and thick cut bacon, you can control the sweetness and crispiness just how you like it. The end result is melt-in-your-mouth bacon with the perfect crispy edges.
Maple Bacon recipe:
Maple bacon is the superior donut flavor — there I said it. But of course, we can’t have maple bacon donuts every weekend, so I like to make maple bacon instead. It goes well with pancakes, waffles or just about anything.
After all, this deliciousness, also known as candied bacon or pig candy, is an utter treat.
That said: flavored bacon from the store sometimes tastes fake. And fake maple, especially, is just TOO much.
Making your own maple bacon is a great way to get that subtle REAL maple flavor and to have it work with the bacon fat to crisp the bacon perfectly.
This maple bacon is a crowd favorite, and is such a fun and unique way to get a sweeter bacon bite. It’s similar to spicy praline bacon, and it’s easy to customize, too. This recipe is great for scaling, so you can share it with a crowd for brunch or a party.
And the best part? It is baked bacon — the supreme way of cooking bacon, in my opinion. You’ll never go back to stovetop bacon, I promise!
Why I love this recipe:
It’s hard NOT to love this recipe… but if you need convincing, here are a few more reasons:
- This is flavored bacon that tastes authentic and not fake. (It’s because we use real maple syrup, and not maple-flavored anything to add to the bacon.)
- It’s the perfect combination of sweet and savory.
- Also, it’s easy to control the sweetness and crispiness of your bacon, so long as you keep an eye on it.
- Baked in the oven, there is no mess to wipe up — just one baking pan to clean!
More maple recipes to try: Maple Nut Granola | Quebec Maple Pecan Drop Cookies | Oatmeal Cinnamon Cookies | Vegan Pumpkin Biscuits with Maple Butter
What you need to make this recipe:
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- Large rimmed baking sheet or sheet pan
- Parchment paper
- Pastry brush
- Knife or kitchen shears
- Cutting board
- Measuring spoons
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you’ll need:
- Bacon — we like thick cut, but feel free to use your favorite bacon. You might consider choosing a bacon that doesn’t have any added sugar, since you’ll be adding maple. I have not tried this recipe with turkey bacon and do not recommend it at this time.
- Pure maple syrup — be sure it’s 100% Grade A maple syrup, with no corn syrup or extras. Purchase the good stuff from Vermont, Maine or Canada. You won’t be disappointed. Neither will your pancakes.
Please note that we’re not adding any light or dark brown sugar, cayenne pepper OR black pepper to this bacon. It sings with just the maple!
The best maple syrup
While it’s easy for me to tell you that Grade A maple syrup is the best, there is actually even more nuance to choosing a maple syrup. In fact, there is no Grade B — it was re-classified by the USDA in 2015.
Here are the standard grades of maple syrup, graded on color, clarity, density and flavor intensity:
- Golden color, delicate taste: This has a light yellow gold color with a mild and delicate flavor. It’s best for pancakes, waffles and French toast.
- Amber color, rich taste: This one has a darker color with a rich maple flavor. It’s a great all-around syrup for toppings, cooking and baking. Try it in this maple butternut squash.
- Dark color, robust taste: This syrup has a deep amber color and a strong maple flavor. Try it anytime you want a bolder flavor, like in sauces, glazes or cocktails, including this apple cider punch.
- Very dark color, strong taste: The darkest color has the most intense flavor. It’s mostly used in cooking when you want the maple flavor to stand out, like these BBQ baked beans.
As for the best one to use for this recipe, whatever you already have is great! But if you really want to take these up a notch, look for amber or dark maple syrup, as they are the most versatile.
How to make Maple Bacon
You can make this maple bacon recipe in a few simple steps:
First, line the bottom of a pan (a jelly roll or a sheet pan) with two layers of parchment paper. We do this so that it does not stick to the bottom of the pan.
Don’t preheat the oven — we need it cold!
Cut the bacon slices in half. I use kitchen shears, but you can use a sharp knife if you prefer.
Place the sliced bacon on the jelly roll pan. Try to arrange them so they don’t touch.
Brush the top of each slice with pure maple syrup using a pastry brush. You’ll need 1-2 tablespoons of the syrup total for all the bacon.
Place in a cold oven on the middle rack, and set the temperature to 425°F (220°C).
Set a timer for 12-15 minutes. Check on them often, especially toward the end.
If the bacon is really thick, I will remove the pan from the oven and flip the bacon using tongs at the 8-10 minute mark and then pop it back into the oven to finish baking.
Pro tip!
The bake time will depend on your oven and the thickness of the bacon, If your bacon is thinner, it could burn faster than thick cut. This is really important, as the sugars in the maple syrup can and will burn if you are not careful. (And then your house will smell like burnt sugar and bacon — not ideal.)
When the bacon is crispy and caramelized, remove from the oven and let cool slightly before enjoying.
You can bite into it as is, or crumble it into pieces for recipes like my favorite maple bacon cupcakes.
How to store
Store cooled, leftover bacon in the fridge in an food-safe, airtight container for up to 4-5 days. Separate layers with wax paper to prevent them from sticking. If it softens, reheat in a 350°F (177°C) oven for 5-7 minutes to restore its crispiness.
You can also freeze it for up to 3 months in a freezer-safe container, like a zipper-locking bag. Separate layers with wax paper. Thaw in the fridge, then warm in the oven at 200°F (93°C) for about 8-10 minutes, watching carefully for burning.
Erin’s Easy Entertaining Tips
- When making this maple bacon recipe for a crowd, you can make a bigger batch at once! A larger jelly roll pan or two baking sheets will let you cook more at once. Just be sure not to overcrowd the pan so the bacon crisps up properly and doesn’t stick together.
- Since maple syrup can burn quickly, it’s smart to make a test batch ahead of time to adjust timing and oven temperature. You can also cook the bacon in advance and reheat it in the oven at 350°F (177°C) for a few minutes before serving.
- This bacon disappears fast! Double or triple the recipe so you don’t run out—people will likely grab more than one piece. You can keep extra warm in a low oven 200°F (93°C) on a wire rack until ready to serve.
Frequently Asked Questions
Thick-cut bacon works well, but it will take longer to cook, about 12-15 minutes. Keep an eye on it to prevent burning, especially if you are using a thinner cut.
Why start with a cold oven?
Starting with a cold oven allows the bacon to cook more evenly and slowly render its fat. This helps it crisp up without burning the maple syrup too quickly.
Quick tips and tricks to making the best Maple Bacon
- Use 100% Grade A maple syrup, either Amber Color with rich taste or Dark Color with robust taste, for the best flavor.
- Don’t brush the syrup on too thickly. This can encourage burning faster. You want a light even coating.
- Strain and store the bacon grease for later. (Not to be an old Southern grandma about it, but this stuff is gold. Just be sure to refrigerate it in an airtight container, like a mason jar.) This is great to cook with… it’s also awesome in recipes that call for a little bacon grease, like my Bacon Maple Cupcakes.
- Don’t overcrowd the pans with bacon. You want to leave some space between each slice.
- Turn your timer volume up to LOUD and check the bacon several minutes before it should be done. Why? To prevent burning. You can always add more time, but you can’t take it away. (Ask me how I know.)
More bacon recipes
Try using this bacon instead of regular bacon when you want a sweet and salty vibe.
It’s delicious in these recipes:
- Bacon Pancakes
- Baguette Bacon Stuffing
- Bacon Wrapped Dates
- Boozy Bacon Pretzel Peanut Butter Bars
- Bacon Streusel Stuffed Baked Apples
Here’s how you can make this maple bacon recipe at your own home…
Maple Bacon
Ingredients
- 5 slices bacon thick cut cut in half
- 2 tablespoons maple syrup
Equipment
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Instructions
- Line a jelly roll pan or a rimmed baking sheet with two layers of parchment paper.
- Place the sliced bacon on the jelly roll pan.
- Brush with 1-2 tablespoons of pure maple syrup using a pastry brush.
- Place in a cold oven, and set the temperature to 425°F. Set a timer for 12-15 minutes. (Check on them, as the bake time will depend on the thickness of the bacon, and if your bacon is thinner, it could burn. This is really important, as the maple has sugars that can and will burn if you are not careful.)
- If the bacon is extremely thick, consider setting a timer for the 8-10 minute mark and flipping with tongs before placing back into the oven to continue baking.
- When the bacon is crispy and caramelized, remove from the oven and let cool slightly before enjoying.
Video
Notes
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
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