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Crispy Whiskey Maple Candied Bacon
Crispy on the edges, chewy in the center, and coated in a glossy caramelized crust, this candied bacon balances sweet and savory flavors beautifully. Thick-cut slices are dredged in a rich blend of whiskey, pure maple syrup, and spiced brown sugar before baking on a wire rack. This method allows the fat to render perfectly while keeping the strips flat and crisp. You'll want to serve these sticky, spiced slices alongside a weekend brunch spread or crumble them over a fresh salad. The aroma alone will draw everyone into the kitchen before the pan even leaves the oven.
Ingredients
- 1 pound thick-sliced bacon
- 1 tablespoon whiskey
- 3 tablespoons pure Maine maple syrup
- ½ cup maple sugar
- ½ cup dark brown sugar
- ½ teaspoon freshly cracked black pepper or ground pepper of your choice
- ¼ teaspoon cayenne pepper (optional)
Instructions
- 1Preheat the oven to 350°F. Line two rimmed baking sheets with aluminum foil and place a metal cooling rack inside each pan.
- 2In a shallow bowl, whisk together the whiskey and maple syrup. In a second shallow bowl, combine the maple sugar, dark brown sugar, black pepper, and cayenne pepper.
- 3Dip each bacon slice into the whiskey mixture, letting the excess drip off. Press both sides firmly into the spiced sugar blend to coat.
- 4Arrange the coated bacon flat on the cooling racks, leaving about half an inch of space between each slice. Discard any leftover whiskey mixture.
- 5Bake in the preheated oven for 10 minutes. Carefully remove the pans and use tongs to flip each slice, dusting them with any remaining spiced sugar.
- 6Return the pans to the oven and bake for another 10 minutes, or until the bacon is crisp and deeply caramelized. Watch closely near the end, as the sugar can burn quickly.
- 7Transfer the finished bacon to a plate lined with parchment paper or foil. Let it cool for 20 minutes before serving so the sugar coating can harden and crisp up.
Notes
- Equipment: If you don't have cooling racks, you can bake the bacon directly on the foil-lined pans, though the bottom won't get quite as crispy.
- Sizing: If your bacon slices are too long for the pan, cut them in half before coating.
- Bonus: Save the rendered, spiced bacon fat in a jar in the refrigerator to use for roasting vegetables or frying eggs.
- Variations: Swap the cayenne for cracked green peppercorns, white pepper, or a pinch of habanero powder for a different kind of heat.
- Serving: Crumble the cooled candied bacon over salads, deviled eggs, or use it to upgrade a classic BLT sandwich.