Reviews (2) Add Rating & Review 85 Ratings 5 star values: 16 4 star values: 20 3 star values: 24 2 star values: 22 1 star values: 3 Martha Stewart Member Rating: 5 stars 07/23/2018 I listened to the previous reviewer and used thick bacon and did both sides! 15 min initial cooking and then 4 min a side after brushing with the maple syrup. Also added a little brown sugar to the maple syrup and it was fantastic. You definitely need to let them dry a little on the rack so they crisp up. Martha Stewart Member Rating: Unrated 04/05/2014 Love this recipe. But a little unclear. Recommend using very thick bacon, much more maple syrup than recommended, brushing both sides of the bacon and cooking, then flipping to do the other side. Let bacon stand when done and serve just above room temperature with other hot stuff.
Back to Maple-Glazed Bacon All Reviews for Maple-Glazed Bacon - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Maple-Glazed Bacon Recipe Summary Servings: 4
Ingredients Ingredient Checklist 8 slices bacon 2 tablespoons pure maple syrup
Cook’s Notes Rather than frying on the stove-top, this bacon cooks easily in the oven. Refrigerate leftover bacon fat to use in roast vegetables, greens and flavor dressings.
Gallery Maple-Glazed Bacon
Recipe Summary Servings: 4
Gallery
Maple-Glazed Bacon
Maple-Glazed Bacon
Maple-Glazed Bacon
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 8 slices bacon 2 tablespoons pure maple syrup
Directions
Preheat oven to 400 degrees. On a parchment-lined rimmed baking sheet, arrange bacon in a single layer. Bake until fat is rendered and bacon is beginning to brown, 15 to 18 minutes. Carefully remove from oven and brush with pure maple syrup. Bake until bacon is browned and sticky, 3 to 5 minutes. With tongs, transfer to a wire rack, then set rack on baking sheet and let bacon drain. Serve warm.
Cook’s Notes Rather than frying on the stove-top, this bacon cooks easily in the oven. Refrigerate leftover bacon fat to use in roast vegetables, greens and flavor dressings.
Cook’s Notes
Rather than frying on the stove-top, this bacon cooks easily in the oven. Refrigerate leftover bacon fat to use in roast vegetables, greens and flavor dressings.
Reviews (2)
Add Rating & Review 85 Ratings 5 star values: 16 4 star values: 20 3 star values: 24 2 star values: 22 1 star values: 3
Martha Stewart Member Rating: 5 stars 07/23/2018 I listened to the previous reviewer and used thick bacon and did both sides! 15 min initial cooking and then 4 min a side after brushing with the maple syrup. Also added a little brown sugar to the maple syrup and it was fantastic. You definitely need to let them dry a little on the rack so they crisp up. Martha Stewart Member Rating: Unrated 04/05/2014 Love this recipe. But a little unclear. Recommend using very thick bacon, much more maple syrup than recommended, brushing both sides of the bacon and cooking, then flipping to do the other side. Let bacon stand when done and serve just above room temperature with other hot stuff.
Reviews (2)
Add Rating & Review 85 Ratings 5 star values: 16 4 star values: 20 3 star values: 24 2 star values: 22 1 star values: 3
Add Rating & Review
85 Ratings 5 star values: 16 4 star values: 20 3 star values: 24 2 star values: 22 1 star values: 3
85 Ratings 5 star values: 16 4 star values: 20 3 star values: 24 2 star values: 22 1 star values: 3
85 Ratings 5 star values: 16 4 star values: 20 3 star values: 24 2 star values: 22 1 star values: 3
5 star values: 16 4 star values: 20 3 star values: 24 2 star values: 22 1 star values: 3
Martha Stewart Member Rating: 5 stars 07/23/2018 I listened to the previous reviewer and used thick bacon and did both sides! 15 min initial cooking and then 4 min a side after brushing with the maple syrup. Also added a little brown sugar to the maple syrup and it was fantastic. You definitely need to let them dry a little on the rack so they crisp up. Martha Stewart Member Rating: Unrated 04/05/2014 Love this recipe. But a little unclear. Recommend using very thick bacon, much more maple syrup than recommended, brushing both sides of the bacon and cooking, then flipping to do the other side. Let bacon stand when done and serve just above room temperature with other hot stuff.Martha Stewart Member
Rating: 5 stars 07/23/2018
I listened to the previous reviewer and used thick bacon and did both sides! 15 min initial cooking and then 4 min a side after brushing with the maple syrup. Also added a little brown sugar to the maple syrup and it was fantastic. You definitely need to let them dry a little on the rack so they crisp up.
Rating: 5 stars
Rating: Unrated 04/05/2014
Love this recipe. But a little unclear. Recommend using very thick bacon, much more maple syrup than recommended, brushing both sides of the bacon and cooking, then flipping to do the other side. Let bacon stand when done and serve just above room temperature with other hot stuff.
Rating: Unrated
All Reviews for Maple-Glazed Bacon
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Maple-Glazed Bacon
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
