I always figured that if I ended up single and alone I would become a mountain woman in the hills of Vermont
, never shave my legs and own a maple syrup farm. Whoever is reading this probably thinks I’m joking, but I kid you not, it’s the truth! Maple syrup is so freaking delicious, I could pull an Elf and slather it on my sad, cold, leftover spaghetti and eat it for breakfast. But what is (almost) equally as good as maple syrup? You guessed it: BACON. Hold the phone, what is even better than maple syrup and bacon? Yep, you guessed it again: Maple Candied Bacon. Boom.
Not only do you get the best of both salty and sweet worlds with this heavenly creation, but you also get a little spicy kick at the end; something for everyone, a real crowd pleaser, the answer to our prayers. Yada yada, you get it, it’s amazing, now go whip out that maple syrup and get cookin’, or rather, candyin’.
Maple Candied Bacon
1/2-1 pound uncooked bacon strips
3 tablespoons 100% pure maple syrup
1/4 cup + 2 tablespoons brown sugar
1 tablespoon dijon mustard
1 teaspoon sea salt
1/2 teaspoon cayenne pepper
Preheat oven to 350. Line a sheet pan with tin foil and place a baking rack on top of it, set aside.
Add the maple syrup, brown sugar, dijon, salt and cayenne to a medium sized bowl and mix until combined. Add in the bacon one at a time and, using your hands, coat completely with the sugar mixture.
Place the sugar-coated bacon strips on the baking rack. Bake for 25-30 minutes or until the bacon is a dark brown (but not burnt). Removing the bacon too soon will result in chewy bacon, instead of crisp candied bacon.
When bacon is done, remove from oven and let cool for about 5 minutes then remove the bacon from the baking rack. If the bacon cools completely on the rack, it will get stuck.