12 October 2011

This is the final recipe I need to share with you from my husband's special birthday breakfast.  I had to make it again because I wasn't happy with my pictures.  Oh darn!  The recipe is from Claire Robinson.

Maple-Candied Bacon

1 lb. thick sliced bacon
½ cup real maple syrup
1 tbsp brown mustard

Preheat oven to 400°.

Line a rimmed baking sheet with heavy foil. Place a baking rack over the lined sheet tray and spray with nonstick cooking spray.  Arrange the bacon slices across the rack next to each other, not overlapping.

In a small bowl, whisk the maple syrup and mustard. Generously spoon over the top of the bacon, and bake 15 to 20 minutes. Turn the bacon over and baste with syrup mixture. Bake an additional 10 to 15 minutes, or until the bacon has reached desired crispiness.

Carefully remove the pan from the oven. Let the bacon rest on the rack for 5 minutes.

Makes 4 servings, 2 pieces each.

Oh my goodness.  Bacon slathered in maple syrup and baked until gooey and sticky.  Wow.  There's not much else to say about this; it pretty much speaks for itself!

I increased the amount of mustard and used brown instead of Dijon.  I also increased the cooking time.  I definitely recommend using the thick-sliced bacon because the thin stuff (is it just me or is bacon getting thinner all the time?) will burn before the coating sets up.

This isn't how I would make bacon all the time, but it's great for special occasions; a good way to "dress up" breakfast, so to speak.

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1 comment:

  1. Oh this bacon sounds awesome! Sweet and salty is always a good combo in my opinion =)