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Maple Candied Bacon Recipe

You’ll love this maple candied bacon recipe that’s sweet and slightly spicy. Thick sliced bacon is brushed with a brown sugar maple syrup glaze and seasoned with black pepper for a tasty treat you’ll love!

This luscious recipe for candied bacon in the oven is very versatile. It is wonderful for brunch or breakfast, and pairs nicely with our Bacon Cheddar Mini Quiches and Bacon Bloody Marys.

A dozen slices of finished maple candied bacon on a white plate.

It’s also a crowd-pleasing bacon appetizer, along with some of our other favorites like Tater Tots with Bacon and Cheese and Bacon Wrapped Little Smokies.

Candied bacon is one of those amazing recipes that will blow your socks off, yet it’s super simple to make. If you’ve read our popular tutorial on How to Cook Bacon in the Oven, you’ll recognize the easy (lazy!) technique.

While the bacon is bakin,’ you brush it with a sweet, sticky glaze. As the grease renders out, the glaze becomes thick and glossy on the outside of the bacon. As it cools, it forms a sweet coating on the bacon.

A sprinkling of black pepper adds a little spiciness which pairs perfectly with the sweet-salty bacon.

Why it’s Worth Making Maple Brown Sugar Candied Bacon

  • People will literally moan when they eat it. (If you ever watched Parks & Recreation, envision Rob Lowe saying “literally!”)
  • The glossy, maple-y, peppery bacon looks gorgeous on the plate.
  • The sweet-spicy-salty combination is just so tasty.
  • If you bring it to a party, you will not be bringing any home. We offer a money-back guarantee on this promise.
  • The recipe is very easy to make.
Twelve slices of maple candied bacon arranged in a pile.
The simple recipe for candied bacon strips is ready in less than an hour.

The Easy Cooking Process

  1. Make the maple and brown sugar glaze.
  2. Arrange the bacon strips on a foil and parchment paper-lined baking sheet
  3. Bake until the bacon slices start to brown. Blot the excess grease.
  4. Brush with the glaze and continue baking. Turn, glaze again, and continue baking.
  5. Remove from stove and cool.
  6. Serve and humbly accept all compliments.
  7. IMPORTANT NOTE: It may be necessary to close open windows if guests’ moaning sounds become too loud.

Common Questions

Q: Can I make this recipe with regular sliced bacon instead of thick sliced bacon?

A: You bet. Reduce your cooking time, and keep an eye on the bacon near the end so it doesn’t burn. You may wish to cut the bacon slices in half since they’ll be thinner.

Q: Can you tell me how to make candied bacon on the stove?

A: You’ll definitely cook the brown sugar maple syrup glaze on your stovetop, but to give the bacon its gorgeous candied exterior it has to spend some time in the oven. The heat of the oven helps the glaze candy and turn glossy. Plus, cooking candied bacon in the oven is super easy and the clean-up is much simpler.

Q: I don’t have these ingredients on hand. Can I substitute sliced pastrami for the bacon, monkfruit sweetener for the brown sugar, and whiskey for the maple syrup?

A: We love it when readers experiment and make our recipes their own! But we think it’s worth a quick trip to the store to get some tasty bacon. There simply is no substitute for its savory, salty, scrumptuous flavor!

Useful Tools for this Recipe

Good maple syrup makes all the difference in this recipe. I used bourbon barrel aged maple syrup, but you can also use a quality Grade A maple syrup.*

You’ll need a large baking sheet* to cook the bacon.

The baking sheet is lined with foil for easy clean up, and a top layer of parchment paper* keeps the glazed bacon from sticking to the pan.

Leftovers and Reheating Instructions

Let’s be honest. It’s highly unlikely that you’ll have leftover maple candied bacon. But if you do, you can store the leftover appetizers in a sealed container or on a foil-wrapped plate for up to 2 days in the refrigerator. The glaze may soften a bit and get a little grainy, but not to worry. When you reheat it, the glaze will melt and get shiny again.

Reheat the bacon strips on a parchment-lined baking sheet in a preheated 375 degree F oven for about 7-8 minutes, until hot.

Let’s Get Cooking

Begin by lining a baking sheet with foil and topping it with a piece of parchment paper. The foil makes clean-up so easy, and the parchment paper keeps the candied bacon from sticking to the pan.

A hand laying a sheet of white parchment paper over a baking sheet lined with foil.

Arrange the bacon slices on the baking sheet. It’s okay if they overlap, as they will shrink while cooking.

9 strips of bacon arranged in a foil and parchment paper lined baking pan.
You may need to overlap the bacon strips to fit them on the baking sheet.

While the bacon is bakin,’ let’s make the sticky candied maple glaze. Pour 1/4 cup maple syrup in a heavy saucepan. I used bourbon barrel maple syrup for this batch, but feel free to use your favorite syrup. Add 1/4 cup packed brown sugar.

A stainless steel saucepan with maple syrup warming, and a measuring cup with brown sugar about to be added.
Combine the maple syrup and brown sugar in a saucepan.

Stir the mixture and heat over medium-high. The sugar will melt into the maple syrup. Continue heating, stirring constantly, just until the syrup bubbles. Remove from the heat and reserve.

Combining the maple syrup and brown sugar in a saucepan with a spoon.
Cook the brown sugar and bourbon barrel maple syrup, stirring constantly, until hot and bubbling.

Remove from the heat and reserve.

After ten minutes, remove the bacon pan from the oven and blot it with paper towels.

A red silicone brush shown glazing the bacon strips
Brush the bacon on one side with the brown sugar maple syrup glaze.

After you brush the bacon with the syrup, sprinkle it generously with freshly ground black pepper.

Partially cooked bacon strips on a baking sheet with a pepper grinder to the left.
Sprinkle the glazed bacon generously with freshly ground black pepper.

Continue baking until bacon strips are crispy and browned, about 10 more minutes.

Your exact cooking time may vary depending on the thickness of your bacon. Watch carefully towards the end of cooking time so bacon doesn’t overcook. Remove from the oven and cool. Arrange on a platter and serve.

A white plate filled with maple candied bacon, set against a rustic white wooden background.
Maple candied bacon ready for the takin’!

Here’s the web story we created for Maple Syrup Candied Bacon.

Here’s the easy, printable recipe:

maple candied bacon on a white plate against a weathered wood background

Maple Candied Bacon Recipe

Eliza Cross
Thick sliced bacon is basted with a brown sugar and maple syrup glaze and baked until candied and glossy, and freshly ground black pepper adds spicy flavor.
4.95 from 19 votes
Prep Time 10 mins
Cook Time 35 mins
Additional Time 5 mins
Total Time 50 mins
Course Bacon Breakfast Recipes
Cuisine American
Servings 12 pieces
Calories 253 kcal


  • 1 pound thick sliced bacon
  • 1/4 cup bourbon barrel aged maple syrup*
  • 1/4 cup packed light or dark brown sugar
  • freshly ground black pepper


  • Preheat the oven to 375 degrees F and line a baking sheet with foil topped with a sheet of parchment paper.
  • To make the maple and brown sugar glaze, combine the maple syrup and brown sugar in a small saucepan over medium heat. Cook, stirring constantly, until sugar dissolves and mixture just starts to bubble. Remove from heat and reserve.
  • Arrange the bacon strips on the prepared baking sheet, overlapping slightly if needed.
  • Bake until the bacon slices start to brown, about 15 minutes. Blot the excess grease with paper towels.
  • Brush generously with the glaze and sprinkle generously with the black pepper. Continue baking for 5 minutes.
  • Turn the bacon strips, blot extra grease, and brush generously with the glaze. Sprinkle all over with freshly ground black pepper.
  • Continue baking until bacon strips are crispy and browned, about 10 more minutes. Your exact cooking time may vary depending on the thickness of your bacon. Watch carefully towards the end of cooking time so bacon doesn’t overcook.
  • Remove from the oven and cool. Blot any excess grease. Arrange on a platter and serve. Makes 12 pieces.


*You can substitute regular Grade A pure maple syrup if you don’t have bourbon barrel aged syrup.


Serving: 1gCalories: 253kcalCarbohydrates: 20gProtein: 13gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 8gCholesterol: 37mgSodium: 642mgSugar: 19g
Keyword bacon appetizers, brunch recipes, candied bacon, maple syrup
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8 thoughts on “Maple Candied Bacon Recipe”

  1. Delicious, I did sub out the black pepper for cayenne. Seemed the right thing to do . May add some smoked paprika next time too.

    • Cayenne pepper is an outstanding choice, William! So glad you liked the recipe. We’d love to know how you like the smoked paprika, too!

    • Great combo, Rebecca. Aren’t we so lucky to live in a world with pancakes and maple candied bacon? Glad you like the recipe.

  2. 5 stars
    Somehow I’ve made it through my whole life without ever having candied bacon, but this looks way too good for me not to try it! I’ll take any excuse to buy some bacon!


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