Maple Glazed Bacon

Maple Glazed Bacon

If any of you out there are still pan fry­ing your bacon on a reg­u­lar basis, we need to talk. Why smell up the back recesses of you hacienda, while at the same time lay­ing down a layer of grease on the sur­round­ing sur­faces of your stove. Not to men­tion it takes for­ever if you only have one pan, and cooks unevenly to boot! Bak­ing your bacon in the oven is an idea who’s time has come. You get beau­ti­ful, evenly cooked, nicely formed bacon. Plus, it frees up stove top space if you need to flip pan­cakes. It doesn’t cook while swim­ming in it’s own grease, and it gives you an oppor­tu­nity to doozy-up your bacon with yummy things like maple syrup, or brown sugar.

Sweet bacon? ‘Nuff said.

Maple Glazed Bacon


  • 1 pound thick-cut bacon–I really like an apple-wood smoked bacon
  • 1/4–1/3 cup pure, good qual­ity maple syrup


  1. Pre-heat your oven to 375 degrees F.
  2. Pan-prep: Take an 11x17 inch bak­ing sheet and line it with alu­minum foil. This will help with clean up.
  3. Set a stain­less steel bak­ing rack into the pan.
  4. Lay the bacon on the rack in sin­gle layer strips. This might take more than one pan, depend­ing on the thick­ness of your bacon.
  5. With a sil­i­con pas­try brush, brush the bacon with maple syrup. A light coat will give a hint of maple fla­vor. A more thor­ough coat­ing will result in sweeter, more maple fla­vored bacon. Your choice.
  6. Place the pan into a pre-heated 375 degree F. oven and bake for 15–25 min­utes, depend­ing on the thick­ness of your bacon.
  7. Bacon is done when it has an evenly medium brown color. Don’t over cook.
  8. After 10 min­utes of bak­ing, you can re-apply more maple syrup. This will give you an almost can­died bacon which is great to use chopped up in other recipes.
  9. Serve with Crispy But­ter­milk Waffles


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  1. I’m from Ger­many and recently dis­cov­ered your blog through this recipe. Maple syrup is pretty expen­sive around here — I live in a small town, plus as a stu­dent I’m a bit of a cheap­skate I must con­fess… So I tried this with agave syrup instead. Even though every Amer­i­can read­ing this will prob­a­bly think it’s gross (noth­ing goes over maple syrup I’ve heard!) it was still very good and my boyfriend was per­fectly sur­prised over this exotic break­fast! Thanks for the tip! :D

    • Lea–
      I think that’s a great sub­sti­tute! Really, the sweet stands out to me more than the maple. Wel­come and I hope you enjoy many recipes here!


  2. Maple can­died bacon is prob­a­bly one of my favorite things in the world! It’s the only bacon “dessert” I approve of. Some­how, though, I never put two and two together and real­ized that putting your bacon in the oven works for reg­u­lar bacon cook­ing as well! Bacon grease splat­ter is cer­tainly on a long list of annoy­ances and is tricky to get off unless scrubbed imme­di­ately. I will be apply­ing this genius tech­nique in the future!

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