I've always embraced the mantra that "everything is better with bacon". In the case of my candied bacon with maple, mustard and orange zest -- you don't need anything else. At all.
Naturally salty bacon meets sweet with the introduction of maple syrup and brown sugar. Add in that perfectly delectable bite found only in bacon's crispy fat -- and then elevate it with the addition of mustard and orange zest. Sigh.
Baking this on a rack allows air to circulate around the bacon making it evenly crisp. Initially when taken out of the oven it might seem to be less than crisp. Give it a few minutes to rest and the sugars will solidify into a crispy coating.
This is a fun addition to a charcuterie board. Or serve it in a Bloody Mary. Tuck it into your favorite burger. Top a deviled egg. Or crumble it over a salad. Or simply just put it out on the counter -- will be gone in not time at all!
Ingredients
- maple syrup
- brown sugar
- Dijon mustard
- orange zest
- chili powder
- cayenne pepper
- bacon, preferably thick-cut
See recipe card for quantities.
Jump to RecipeInstructions
Preheat oven to 375°F.
Place a baking rack inside a foil lined baking sheet.
Whisk first six ingredients together in a small saucepan over low heat until combined.
Bring to a simmer for one minute and remove from stovetop. Allow the mixture to cool down.
Dip each slice of bacon into the marinade fully coating both sides.
Remove bacon slices from marinade and lay evenly spaced on the wire rack. Bake until caramelized, about 15 minutes, brushing with more glaze halfway through.
Remove to a plate.
Hint: When you take these tasty strips out of the oven, let them rest for a few minutes and then move them to a plate -- as the bacon strips cool, they will crisp up.
Substitutions
- Bacon - thin cut bacon will produce a crispy easy-to-crumble snappy strip and thick cut, while not as crisp, delivers on that divine "fat appeal".
- Brown Sugar - use either light or dark brown; play around with ratios of maple syrup to brown sugar. Cut it with honey as an alternative.
- Mustard - instead of prepared Dijon mustard, use 2 teaspoons of dry mustard
- Chili Powder - use ½ tsp. hot pepper sauce
Variations
- Herb - add a two teaspoons of minced fresh rosemary instead of the chili powder
- Asian - instead of Dijon mustard, orange zest and chili powder substitute 1 Tbsp. soy sauce, 2 teaspoons sriracha sauce and 1 tsp. grated fresh ginger
- Smoky - substitute the chili powder with a ½ tsp. smoked paprika
- Extra kick - add in a teaspoon of adobo sauce from chipotle peppers
Equipment
- rimmed baking sheet
- wire rack
- aluminum foil
- small saucepan
Storage
This is best consumed shortly after preparation. If you need to crisp it up, place it in the microwave for about 15 seconds, remove and allow to rest for a few minutes.
🍽️ Recipe
Candied Bacon with Maple, Mustard and Orange Zest
Equipment
- rimmed baking sheet
- wire rack
- aluminum foil
- small saucepan
Ingredients
- ¾ cup maple syrup
- ½ cup brown sugar
- 2 tablespoons Dijon mustard
- 1 tablespoon orange zest
- ½ teaspoon chili powder
- Pinch cayenne pepper
- 1 pound bacon
Instructions
- Preheat oven to 375°F.
- Place a baking rack inside a foil lined baking sheet.
- Whisk first six ingredients together in a small saucepan over low heat until combined. Allow the mixture to cool down.
- Dip each slice of bacon into the marinade fully coating both sides.
- Remove bacon slices from marinade and lay evenly spaced on the wire rack. Bake until caramelized, about 15 minutes., brushing with more glaze halfway through.
- Allow to rest -- they will "harden" a bit, and transfer to a serving plate.
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