It will vary based on your oven and whether it runs hot or cold. How long to bake?īaking time is going to vary. I didn’t want to risk burning the sugar by immediately exposing it to a high heat oven before we had fully cooked bacon. Plus, we’ve got syrup and sugar going on here. So, placing the bacon in a cold oven and then turning the oven on allows the bacon to slowly cook while the oven heats. I love it because the extra bonus is that there’s no planning ahead or waiting for preheating. Works beautifully in these two instances. It’s also how I cook my Spinach Feta Egg White Cups. This is how I bake bacon when I’m just making regular ole’ bacon for breakfast. You’re going to put your bacon into a cold oven (on the middle rack) and then set the temperature to 350 degrees F.Ĭooking bacon slowly renders out the most fat. Distribute with a brush and you are good to go. That final coating of sugar would happen in the second pan. I flipped and transferred them to the second pan in one fell swoop. Then, I used a brush to distribute it evenly and to have it mix up a bit with the syrup.Īt this point, I was ready to flip them for the final coating of sugar. As you’re working, the sugar will start to soak into the syrup that’s already there.

You don’t really need a measurement though. I used 2 Tablespoons to do one side of all of the slices and 2 Tablespoons for the other side. Then, I flipped the strips and repeated the process. You just need enough to thoroughly brush over the slice. I drizzled a thin line of syrup down each slice and used a brush to evenly distribute it. I’m not giving you a measurement for this, but I did take a photo so you can see how much I used.ĭrizzle means drizzle, not pour. It will also cook faster, so just keep an eye on it if you have a thinner bacon. Thinner bacon will give you a crispier result. It would have some crispy edges, but it would be more meaty with a hearty chew. In other words, it was thick enough that it wasn’t going to get super crispy. I didn’t have a choice on the thickness of my bacon. I prefer that you use some type of smoked bacon just because the whole salty, smokey, sweet flavor combo really works well here. I assume that’s because it’s so much more expensive per pound that they dare not package it in a 16 ounce package or the comparison in price to typical bacon would be even more alarming than it already is. Mine came in a 12 ounce package instead of 16 ounces, like typical bacon. I know that’s a mouthful, but that’s how we roll with bacon. I used an organic, uncured, nitrate free, applewood smoked bacon. It’s annoying and I try to avoid it where possible. But I kinda hate having to find a recipe for one thing, in a recipe for something else.ĭo you know what I mean? Then, I have to remember what the main recipe is to get to the related recipe. However, once it did all work out, I thought about putting both recipes in one post. It.Īlso, in the back of my mind, I thought if the recipe I was working on simply didn’t work out, I’d just post the bacon and call it a day. Because that recipe? Honestly? I was over it. Now, the bacon wasn’t going to “fix” the issues I was facing, but once I fixed the issues, the bacon was definitely going to take it to another level. I know it’s cliche, but really, bacon kinda does make everything better, doesn’t it? Yep, somewhere along the way I decided I needed to add some candied bacon to my recipe. I finally figured it all out, but part of the path to success was this bacon. But, suffice to say I was struggling with a recipe. I’m not going to go into all of the details of that now you’ll hear all about next week.

Millionaire bacon recipe sweet maple