Billion Dollar Bacon Recipe
Four slices of our signature hardwood smoked apple bacon baked with brown sugar, black pepper, cayenne & maple syrup awesomeness.
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Ingredients
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Bacon & Glaze
Finishing
Method
Bacon & Glaze
Preheat and prepare pan
Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil for easy cleanup. Place a wire rack on top of the baking sheet. The rack allows fat to drip away and helps the bacon bake evenly and caramelize. If you don't have a rack, you can lay bacon directly on the foil, but you may need to flip once during baking.
Make glaze
In a small bowl combine the packed dark brown sugar, 2 tablespoons maple syrup, 1 teaspoon freshly ground black pepper, 1 teaspoon cayenne pepper, and 1/4 teaspoon kosher salt (optional). Stir until the sugar is moistened and the mixture forms a spreadable paste. Taste carefully and adjust cayenne if you prefer more or less heat.
Glaze the bacon
Lay the four bacon slices in a single layer across the wire rack. Using a small spoon or an offset spatula, spread an even layer of the brown sugar–maple glaze on the top-facing side of each bacon slice. Make sure each slice has glaze along its length; the sugar will melt and caramelize in the oven.
Bake
Place the baking sheet on the middle rack and bake at 400°F (200°C) for 12–16 minutes, depending on thickness and how crisp you like your bacon. Check at 10 minutes to ensure the sugar isn't burning. The glaze should be bubbling and dark golden; bacon should be browned and crisp at the edges. If you laid bacon directly on foil without a rack, flip once at 8–10 minutes and continue until done.
Broil for finish (optional)
If you want extra caramelization, switch oven to broil on high for 1–2 minutes at the end—watch constantly to avoid burning. Remove when glaze is deeply caramelized but not charred.
Finishing
Remove the baking sheet from the oven and let the bacon rest on the rack for 2 minutes so the glaze sets slightly. If you baked directly on foil, transfer bacon to a paper towel-lined plate to absorb excess fat while preserving the glaze.
For extra shine and maple intensity, lightly brush each slice with the remaining 1 teaspoon maple syrup. Sprinkle the finishing 1/4 teaspoon freshly cracked black pepper evenly over the slices.
Serve warm. Bacon can be kept at room temperature for up to 1 hour; to reheat, warm on a baking sheet at 350°F (175°C) for 3–5 minutes to refresh crispness. Leftovers refrigerated up to 4 days; re-crisp in a skillet or oven.