Servings: 3
Calories: 317kcal
Ingredients
- 8 slices bacon
- ½ tablespoon piri piri spice
- ¼ cup maple syrup
Instructions
- Preheat oven to 400 degrees. Season bacon with piri piri spice
- On a parchment-lined rimmed baking sheet, arrange bacon in a single layer. Bake until fat is rendered and bacon is beginning to brown, about 15 minutes.
- Remove bacon from oven and brush both sides with maple syrup. Return to oven and bake until bacon is browned and sticky, about 5 minutes. With tongs, transfer to a wire rack, then set rack on baking sheet and let bacon drain. Serve warm.
Notes
Be mindful of bacon thickness. Thicker slices equal longer cook time so more coating is needed from the maple and piloncillo mix.
I like to line my baking sheet pan with aluminum foil for easier cleanup. By overlaying a wire rack above you get more effective cooking as this allows the air to circulate around the food and the dippings to be caught in the pan vs. the bacon cooking in its own grease.
This dish is not "shelf-stable" so if not consuming immediately refrigerate it until you plan to eat it.
Candied bacon can also be frozen easily and eaten later. Allow the bacon to cool to room temps then wrap each piece individually with wax paper. Once wrapped place in a freezer-safe bag and store in your freezer.
To reheat frozen bacon, bake in the oven for about 5 minutes at 350 degrees.
Allow bacon to rest after cooking. This gives it time to firm up.
Nutrition
Serving: 0g | Calories: 317kcal | Carbohydrates: 19g | Protein: 7g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 391mg | Potassium: 177mg | Sugar: 16g | Vitamin A: 22IU | Calcium: 29mg | Iron: 1mg
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