Equipment
Ingredients
Meat
- 12 thick-cut hardwood smoked bacon, cold
Glaze
- 60 ml grade a dark maple syrup
- cayenne pepper, powder
Nutrition (per serving)
Method
Line a rimmed baking sheet with aluminum foil for easy cleanup. Place a wire cooling rack inside the baking sheet.
Arrange the bacon strips in a single layer on the wire rack. Ensure they do not overlap, as touching edges will fuse together during cooking.
Place the baking sheet into a COLD oven. Turn the oven on to 200°C (400°F). Do not preheat.
While bacon renders, whisk the maple syrup and cayenne pepper (if using) in a small bowl until combined.
Once the bacon has cooked for about 15-20 minutes (depending on oven speed) and looks golden, carefully remove the pan. Brush the top of each strip with the maple mixture.
Return to the oven and bake for another 3-5 minutes. Watch closely; maple syrup has a low smoke point and can go from caramelized to burnt rapidly.
Remove from oven. Let the bacon cool on the wire rack for at least 5 minutes before serving. The sugar coating will harden into a glass-like crunch as it cools.
Chef's Notes
- Hot sugar retains heat much longer than fat alone. Caution is advised when handling immediately out of the oven.
- The smoke point of maple syrup is lower than the oven temperature. We rely on the moisture in the bacon and the short duration to prevent burning.
- Save the rendered maple-bacon fat from the bottom of the pan—it makes an incredible cooking fat for roasting Brussels sprouts.
Storage
Refrigerator: 3 days — Store in an airtight container separated by parchment paper.
Freezer: 1 month — Texture will degrade upon thawing.
Reheating: Reheat in a 175°C (350°F) oven for 3-5 minutes. Microwave will destroy the crust.
