I am always looking for great appetizers that are easy and crowd pleasing. This recipe for candied bacon fits the bill. Make sure you use a thick-cut, good quality bacon and real 100% maple syrup. Do not use pancake syrup which is maple flavored, high fructose corn syrup.
As I said, this recipe is so easy. It only take about five minutes of prep time and 30 to 45 minutes of cook time.
1 pound good quality bacon, sliced
2 Tablespoons 100% pure maple syrup (Do not use pancake syrup.)
¼ Cup brown sugar
2 Teaspoons Dijon mustard
½ Teaspoon Kosher salt
¼ Teaspoon cayenne pepper
Preheat your oven to 350° F.
Line a rimmed baking sheet with aluminum foil and top with a wire rack. Mix the maple syrup, brown sugar, Dijon mustard, Kosher salt, and cayenne pepper in a large bowl. Add the bacon to the bowl and toss gently with your hands making sure that all of the slices are evenly coated. Place the bacon in a single layer onto the wire rack. Bake in the center of the oven for about 20 minutes. The bacon will be a bit brown, but will most likely need to bake for another 10-20 minutes depending on thickness. It should look slightly dark and crispy but not burnt. If you take it out too soon, the texture will be chewy. Patience is certainly a virtue with this.
Remove from the oven and cool for 5 minutes on the rack. Don’t let them sit too long or else they will stick. Once cool enough to handle, you can break the bacon into chards or cut roughly into thirds. You’ll have about 30 pieces. You can leave them whole if you would like.
Serve at room temperature.