Thick Cut Bacon Recipe

Preheat and prepare pan

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil or parchment paper to catch drips. Place a wire rack on the baking sheet; the rack allows fat to drip away and promotes even cooking.

Arrange bacon

Lay the 12 thick-cut bacon slices in a single layer across the wire rack. Do not overlap slices; they can be slightly touching but should have space for heat circulation.

Make maple glaze

In a small saucepan or microwave-safe bowl combine 1 cup pure maple syrup, 2 tablespoons packed brown sugar, 1 teaspoon smoked paprika (optional), and 1 teaspoon apple cider vinegar. Warm gently over low heat just until the sugar dissolves and the mixture is combined, about 2–3 minutes. Remove from heat and stir in 2 teaspoons freshly ground black pepper. The glaze should be pourable but not boiling.

Coat bacon

Using a spoon or silicone brush, brush a thin, even layer of the maple glaze onto the top side of each bacon slice. Reserve about 2–3 tablespoons of the glaze for basting later. Be generous but avoid heavy puddles on the rack.

Bake first stage

Place the baking sheet on the middle rack of the preheated oven. Bake for 12 minutes. This initial time renders fat and begins browning without burning the sugars.

Baste and continue baking

Carefully remove the baking sheet from the oven. Using tongs and a spoon, baste the bacon with another thin layer of glaze (use some of the reserved glaze). Return to the oven and bake for an additional 6–10 minutes, checking at 6 minutes. Total bake time will be about 18–22 minutes depending on thickness and your oven, until edges are crisp and glaze is caramelized but not burnt. Rotate the pan if your oven heats unevenly.

Finish under broiler (optional)

If you want extra caramelization, switch oven to broil on high for 1–2 minutes keeping the oven door slightly ajar and watching closely — sugar burns quickly. Remove when glaze is bubbling and deeply golden.

Rest and season

Transfer bacon with tongs to a plate lined with paper towels to absorb excess fat for 1–2 minutes. While still warm, sprinkle a final light grind of black pepper to taste over the bacon slices for bright peppery notes.

Serve

Serve warm. The bacon will crisp as it cools slightly; leftover pieces can be stored in the refrigerator and gently reheated in a skillet or oven to refresh crispness.