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Maple Candied Bacon

Author Rebecca Lindamood


  • 1 pound thick cut bacon
  • 1/2 cup granulated maple sugar
  • Also needed:
  • heavy-duty aluminum foil


  • Line a half sheet pan with heavy-duty aluminum foil (dull side up!). Pour the maple sugar into a pie plate and dredge the bacon slices through, one at a time, pressing the bacon into the sugar and flipping to coat both sides. Lay them in a single layer on the foil lined pan, arranged so that they don't overlap at all.
  • Place the pan in a cold oven and set the heat to 325°F. Set the timer for 30 minutes. After 30 minutes, check the bacon. If it is done, it should be a deep mahogany colour and the sugar should be fully melted. Use tongs to transfer each slice, one at a time, to a clean porcelain, glass, ceramic, or pottery plate. Do not eat while hot from the oven or you may burn your mouth with the molten sugar/bacon fat. Let it cool at room temperature. After it is completely cool, you can eat immediately or wrap leftovers in foil and refrigerate for up to three weeks.
  • Refrigerated candied bacon may lose its gloss. To make it shiny again, place on a plate and microwave, uncovered, for 30 seconds at a time, until shiny again.