Maple-Glazed Bacon

  • Serves: Makes 6 servings
  • Baking Temp (degrees F): 400
  • Views: 7314
  • Comments: 2


Photo by Sarah Phillips © Sarah Phillips

I recently attended a party at Saveur Magazine's Test Kitchen, hosted by Rick Rodgers to celebrate his newest book, William-Sonoma's Breakfast Comforts. He prepared several recipes from the book. One of the show-stoppers was this recipe, which I have adapted. It's a dangerous combination of sweet, salty, and crunchy elements all packed into one. Once you have made bacon this way, you'll never make it plain again. Serve this with any of our pancake or waffle recipes or the Grittata Breakfast Casserole. We also use this recipe with our incredible Bacon and Salted Caramel Angel Food Cake

INGREDIENTS
3/4 pound thick-cut applewood smoked bacon (16 slices)
2 to 3 tablespoons pure maple syrup or honey
3/4 teaspoon ground black pepper, or white or Sichuan

INSTRUCTIONS
1. Position an oven shelf to the middle of the oven. Heat the oven to 400 degrees F.

2. Spread the bacon in 1 layer on a large rimmed baking sheet.

3. Bake for 15 to 20 minutes, until the bacon begins to brown. Remove the pan carefully from the oven; there will be hot grease in the pan!
Carefully drain off and discard the fat from the baking sheet.

4. Brush the bacon slices with about 1 tablespoon maple syrup and sprinkle with half of the pepper.
Return to the oven and bake until glazed and shiny, for another 2 1/2 to 3 minutes.


5. Remove from the oven and, using tongs, flip the bacon over. Brush the other sides with the remaining 1 tablespoon or so of maple syrup and sprinkle with the remaining pepper. Bake again about 2 minutes more, or until glazed and shiny.

6. Transfer the bacon to a serving plate. Let stand 2 - 3 minutes (the bacon will firm up and become extra-crispy).


SERVE
Serve warm.

STORAGE
These are meant to be eaten the same day, though. If necessary, cover and store in the refrigerator if not eating, for about one day or two. Reheat in a 300 degree F oven on foil. They will become sticky, though.

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