Maple Mustard Candied Bacon
The first taste of this Maple Mustard Candied Bacon is going to make you holler “YUM”!! This tasty treat is smoky, salty, sweet like candy, and oh-so-addictive!
It works beautifully on a charcuterie board, crumbled into a salad or over pasta or pizza!
This recipe is very simple to make. I think the hardest part is preparing the sheet pan! If you follow the instructions in the recipe, the clean-up is a breeze. Otherwise, better just toss the pan!
Cut the bacon into one-inch pieces. Combine the remaining ingredients together and add the bacon in, tossing gently to coat the bacon completely.
Place the bacon on a wire rack that’s set in the sheet pan and bake for 35-50 minutes.
Brush the bacon halfway through the cooking process with any remaining marinade. The actual time in the oven will depend on the thickness of the bacon but you want it to get crispy and brown.
Take it out of the oven and let it cool for a minute or two and then transfer to a piece of parchment paper.
The bacon will harden up as it cools. Serve it warm or at room temperature.
It also will stay in the refrigerator for days but I suggest heating it slightly before serving as the fat can congeal. Pop it into the microwave for a few seconds or place it in a dry skillet over low heat for a minute or two.
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Maple Mustard Candied Bacon
Makes: 24 pieces
Prep Time: 10 minutes
Bake Time: 50 minutes
Total Time: 1 hour
Ingredients
- 1 pound thick-cut smoky bacon (I really like Applewood cured bacon.)
- 1/2 cup light or dark brown sugar
- 2 tbsp coarse-grain mustard
- 2 tbsp maple syrup
- 1 tsp cayenne pepper
Instructions
Preheat the oven to 350°F. Place a piece of parchment paper, about 18 inches long, on the counter for cooling the bacon once it’s baked.
Line a half sheet pan with foil with edges extending over the top of the pan. You could also use parchment paper, but be sure to use a piece large enough that the edges extend over the pan. Set a cooling rack with a fairly tight mesh into the pan. Spray the wires of the rack with non-stick cooking spray.
Cut the bacon into 1-inch squares and set aside.
Mix the brown sugar, mustard, maple syrup and cayenne pepper in a large bowl. Add the bacon to the brown sugar mixture and stir gently to coat. Place the bacon squares on the wire rack that’s been set over a foil-covered sheet pan and reserve any remaining sauce for basting.
Bake for 35-50 minutes, until the bacon, is a deep mahogany color and crisp. Brush the bacon with the remaining maple-mustard mixture halfway through baking. (The exact cooking time will depend on the thickness of your bacon.)
Let the bacon cool for a minute or two then transfer to the parchment paper. It will be a bit flexible while it’s still hot from the oven but will cool into crisp pieces.
Serve the bacon warm or at room temperature. Store in the refrigerator in an airtight container, layered with parchment paper or wax paper in between. You can warm it in the microwave or in a dry pan over low heat.
Recipe from The Cafe Sucre Farine
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