So I have been slow to jump on the whole baconbaconbacon bandwagon. I mean, I like bacon. I love bacon. But I’m not one to get bacon ice cream a maple bacon doughnut or chocolate covered bacon or get chocolate bars with bacon in it.

I do, however, love maple bacon. Not in stuff–I accidentally put maple bacon in a quiche once and it was kind of horrific. But with stuff? Or by itself? Yes, please.

This is different from the maple bacon you can buy because instead of incorporated into the flavor of the bacon, this is brushed on top, so you get the maple flavor, but it also adds a layer of candy-ish crunchiness that is to die for. I also added a tiny bit of cayenne pepper, just to add a hint of heat. It’s barely even noticeable, but it adds an extra dimension to what we now refer to in our house as “Bacon Snack.”

You’re going to need 12 ounces of smoked bacon (I’m just using regular ol’ non-special bacon, but this would be extra amazing with those thick-cut specialty bacons), a few tablespoons of real maple syrup (leave Mrs. Butterworth on the shelf this time and splurge for the good stuff), and a bit of cayenne pepper.

Preheat oven to 400. Line a rimmed baking sheet with heavy-duty aluminum foil. Place the bacon in a single layer over the foil and set aside.

Whisk together 2 tablespoons syrup and cayenne pepper. Using a pastry brush, brush it over the bacon. Bake in the oven for 18-22 minutes or until crisp (be sure to watch it at the end–the syrup on the bacon will burn in a really short period of time!) Remove the pan from the oven and then use tongs to transfer the bacon to a paper towel-lined plate. Brush with remaining 1 tablespoon of syrup. This bacon is just as good at room temperature as it is hot.

Serve it with breakfast or brunch. Or by itself. I won’t tell anyone, I promise.

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Maple Glazed BaconRecipe by Our Best Bites

Ingredients:

12 ounces smoked bacon3 tablespoons real maple syrup, divided1/8 teaspoon cayenne pepper

Instructions:

Preheat oven to 400. Line a rimmed baking sheet with heavy-duty aluminum foil. Place the bacon in a single layer over the foil and set aside.

Whisk together 2 tablespoons syrup and cayenne pepper. Using a pastry brush, brush it over the bacon. Bake in the oven for 18-22 minutes or until crisp (be sure to watch it at the end–the syrup on the bacon will burn in a really short period of time!) Remove the pan from the oven and then use tongs to transfer the bacon to a paper towel-lined plate. If desired, brush with remaining 1 tablespoon of syrup. This bacon is just as good at room temperature as it is hot.