Maple Candied Bacon
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Maple Candied Bacon is the perfect combination of sweet, savory, and spicy flavors!! Prepped and ready in just 35 minutes, it would make a wonderful addition to any breakfast, brunch, or party. Enjoy it warm or cold, and adjust the sweetness and spiciness to your liking. Versatile, delicious, and easy to make!
Maple Candied Bacon
Maple candied bacon is everything you’d imagine it to be: savory, sweet, and crispy!
Thick-cut bacon is coated in a glaze made from pure maple syrup, brown sugar, smoked paprika, and a pinch of cayenne pepper. It’s sweet, it’s spicy… and dangerously addictive!!
This maple bacon candy recipe is kind of like if bacon met candy and decided to have a baby.
Once you try it, you’re going to want to make it for all of your special occasions! Not only is it incredibly tasty, but it’s also so easy to make.
I love serving this as a treat for breakfast, or a leisurely weekend brunch, and I’ve even used it as an appetizer for parties!
People always rave about it — be prepared to be asked for the recipe!
Ingredient Notes and Substitutions
- Bacon – Opt for thick-cut bacon — it holds up to the sweet coating a lot better than regular-cut!
That said, if that’s all you have on hand you can still make this recipe. Just keep in mind that the texture may differ slightly.
- Maple Syrup – You’re going to want to use pure maple syrup here — Grade A or Grade B are your best bets.
Grade A is lighter, while Grade B is darker with a more robust maple flavor.
Pick your preference, and stay away from pancake syrup!
- Light Brown Sugar – Feel free to experiment with the quantities until you get your desired sweetness level.
You can substitute dark brown sugar if needed, but it will have a stronger molasses flavor and is more likely to burn. - Seasonings – I’m using ground black pepper, smoked paprika, and cayenne pepper to add a spicy kick!
If you like a milder flavor, you can reduce or omit the cayenne altogether.
And while smoked paprika adds a smoky flavor that I just adore, you can always use regular paprika if that’s all you have on hand.
Tips and Tricks to Make Perfect Candied Maple Bacon
- Use high-quality ingredients.
This maple candied bacon recipe comes together with just a handful of ingredients, so it’s important to make them count.
Opt for thick-cut bacon from the deli counter, pure maple syrup, and high-quality light brown sugar. You’ll really be able to taste the difference… trust me!
- Proper recipe prep is key.
Maple candied bacon is made with both maple syrup and brown sugar, so you need to prep your baking sheet before baking to prevent sticking.
Line it with parchment paper or aluminum foil after you’ve preheated your oven. You can also lightly grease the foil or paper with some nonstick cooking spray just to make sure.
- Every oven is different.
If you find that your bacon isn’t crispy after 20-25 minutes of baking time, leave it in for 3-5 more minutes.
All ovens vary, so you may need to give it a little more time to reach your desired crispiness.
Just be sure to watch closely in the last few minutes of cooking to prevent burning. You’ll know the bacon is ready to pull out of the oven when it’s crispy and caramelized!
You need to leave it in long enough to prevent it from getting too sticky. Allowing it to cool on a wire rack can help with this too.
- Drain off any excess grease.
After baking, transfer your candied maple bacon to a wire rack and place a paper towel-lined plate under it.
This allows any excess grease to drain off — which will give you a crispier texture and prevent the candy from going soggy.
It also gives the bacon a chance to cool, set, and crisp up even further!
Patience is key here… I know you’ll be so tempted to dig right in but waiting will really pay off!
Prep Ahead
- Preheat your oven to 375°F
- Line a baking sheet with parchment paper or foil
- Arrange bacon on prepared baking sheet
- Place wire rack over a paper towel-lined plate
Kitchen Tools You Will Need
- Baking Sheets lined with Parchment Paper or Heavy Duty Aluminum Foil – Used for anything from cookies to roasting, a good baking pan will last for years.
- Measuring Cups and Spoons – You may be tempted to eyeball the amounts, but I recommend using the proper tools so it comes out just right.
- Basting Brush – I like this one over the silicone ones.
- Wire Rack – Great for cooling all kinds of baked goods.
Serving Suggestions
Enjoy your candied maple bacon as soon as it’s had a chance to cool on the wire rack! You can eat it as is, or you can use it in a variety of different recipes.
It works great as an appetizer at parties or as a unique addition to breakfast or brunch.
You could use it in sandwiches or wraps — maple candied bacon BLTs, anyone? Or, how about in this BLT Pasta Salad?
You could also crumble it over a broccoli salad for a fun twist, or add it to a charcuterie board!
Storing and Freezing Leftovers
Keep candied maple bacon in an airtight container in the fridge for up to 4-5 days.
Eat it hot or cold. If you’d like to heat up leftovers, pop them in the oven, skillet, or microwave until warmed through.
You can also freeze candied bacon. Allow it to cool completely before wrapping tightly in several layers of plastic wrap and foil, or flash-freeze before placing in a Ziploc bag.
It will keep for 1-2 months — be sure to let it thaw in the refrigerator overnight before eating.
Maple Candied Bacon Recipe FAQ
Candied bacon is made by coating thick-cut bacon slices with brown sugar and maple syrup and baking until it caramelizes. Some recipes call for caramel, but I like to keep mine simple with sugar and syrup!
Yes! This is especially helpful if you do plan on making this maple bacon candy recipe for a party.
Let it cool completely before storing it in an airtight container in the fridge for up to 3 days. While it will keep for longer, it’s best enjoyed fresh… especially if you plan on serving it to guests!
There’s a good chance it wasn’t cooked long enough or at a high enough temperature. Also, be sure that the strips are baked in a single layer with some space between each, and let them cool completely before eating.
Enjoy!
With love, from our simple kitchen to yours.
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Maple Candied Bacon
Ingredients
- 1 pound thick-cut bacon
- 1/2 cup pure maple syrup
- 1/4 cup packed light brown sugar
- 1 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
- pinch of cayenne pepper
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Lay out the bacon slices in a single layer on the prepared baking sheet.
- In a small bowl, whisk together the maple syrup, brown sugar, ground black pepper, smoked paprika, and cayenne pepper until the sugar is fully dissolved and the mixture is well combined.
- Using a pastry brush or spoon, generously brush the maple syrup mixture onto each bacon slice, ensuring they are evenly coated.
- Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the bacon starts to caramelize and turn golden brown. Keep a close eye on it during the last few minutes to prevent burning, as oven temperatures may vary.
- Once the bacon is crispy and golden, remove the baking sheet from the oven. Using tongs, transfer the candied bacon slices to a wire rack set over a paper towel-lined plate to drain off any excess grease.
- Allow the candied bacon to cool for a few minutes before serving. The bacon will continue to crisp up as it cools. Enjoy!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published June 2024
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Wow! This recipe from The Slow Roasted Italian is a game-changer. Sweet and savory perfection!
Hi Clara!
We’re so glad you enjoyed.
TSRI Team Member,
Devlyn