Maple-Pepper Bacon Recipe

This addictive Maple-Pepper Bacon Recipe transforms ordinary breakfast strips into “millionaire’s bacon” with a glaze of pure maple syrup and a generous cracking of black pepper. Oven-baked on racks for even heat circulation, the bacon becomes sticky, caramelized, and shatteringly crisp, offering the perfect balance of savory, sweet, and spicy flavors in every bite.

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Maple-Pepper Bacon Ingredients

1 pound Bacon: Use regular or thick-cut. Thick-cut will yield a chewier, meatier candy-like texture, while regular will be crispier.
Maple Syrup: Pure maple syrup (Grade A or B) is essential; artificial pancake syrup will burn rather than caramelize.
Freshly Ground Black Pepper: Coarse grind works best for texture and heat.

How To Make Maple-Pepper Bacon

Prep the Oven: Preheat your oven to 375°F (190°C). Position wire racks on top of 2 rimmed baking sheets. This setup allows hot air to circulate under the bacon, rendering the fat efficiently without it sitting in a pool of grease.
Initial Bake: Lay the bacon strips in a single layer across the wire racks. Ensure they are not overlapping. Bake for 7 minutes to start the rendering process and firm up the meat slightly.
Glaze and Flip Routine: Remove the sheets from the oven. Brush the bacon generously with maple syrup. Return to the oven.
Caramelize: Continue baking for about 25 minutes total. Crucial Step: Every 5 minutes, pull the bacon out, flip the strips, brush with more maple syrup, and season with cracked black pepper. This repeated layering builds a lacquer-like crust.
Cool: Once the bacon is deep mahogany brown and the fat has rendered, remove from the oven. Let it cool on the racks for 5 minutes. The glaze will harden and crisp up as it cools—do not skip this or the bacon will be limp.

Recipe Tips

Line Your Pans: Place aluminum foil or parchment paper under the wire racks on the baking sheet. The dripping maple syrup will burn on the pan, and lining it makes cleanup effortless rather than a nightmare.
Watch Closely: Sugar burns quickly. In the last 10 minutes of baking, keep a hawk-eye on the bacon. If the edges start to char black, pull it out immediately.
Pepper Level: Be aggressive with the pepper. The heat helps cut through the intense sweetness of the syrup and the richness of the pork fat.
Serving Temp: Serve warm or at room temperature. If it gets cold, the sugar glaze can make it very sticky and hard to separate.

What To Serve With Maple-Pepper Bacon

Pancakes or Waffles: The savory note balances a sweet breakfast perfectly.
Bloody Marys: Stick a strip of this bacon into a cocktail for the ultimate garnish.
Burgers: Add a slice to a cheeseburger for a gourmet upgrade.
Deviled Eggs: Crumble it on top for a sweet-spicy crunch.

How To Store Maple-Pepper Bacon

Refrigerate: Store in layers separated by wax paper in an airtight container for up to 3 days.
Reheat: Place on a foil-lined sheet in a 350°F oven for 3-5 minutes. Microwaving may make the sugar glaze rubbery.
Freeze: Not recommended, as the glaze texture will suffer.

Maple-Pepper Bacon Nutrition Facts

Calories: 110 kcal
Fat: 7g
Carbohydrates: 6g
Protein: 6g
Sugar: 5g

Nutrition information is estimated per slice.

FAQs

Can I use brown sugar instead?

Yes, you can sprinkle brown sugar on top of the maple syrup for an even thicker, praline-like crust, but watch for burning.

Do I need the wire racks?

Yes. If you bake the bacon directly on the foil, it will boil in the mixture of rendered fat and syrup, resulting in greasy, limp bacon rather than crisp, candied bacon.

Is this spicy?

Only mildly. The black pepper adds a warmth that tingles rather than burns. Adjust the amount of pepper to your preference.

Recipe by LuluCourse: Side DishCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

110

kcal

Oven-baked candied bacon glazed with layers of maple syrup and cracked black pepper for a sweet and savory treat.

Ingredients

1 lb bacon
Maple syrup (approx. 1/4 cup)
Freshly ground black pepper

Directions

Preheat oven to 375°F.
Place wire racks on foil-lined baking sheets.
Lay bacon on racks; bake 7 minutes.
Brush with syrup.
Bake 25 mins longer, flipping and glazing/peppering every 5 mins.
Cool 5 minutes on racks to set glaze.

Notes

Lining the pan is essential for easy cleanup.
Repeated glazing builds a candy shell.
Cool on the rack, not paper towels (it will stick).
Perfect for brunch or burger toppings.