Thick Cut Bacon Recipe

Preheat and line pan

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil or parchment for easy cleanup. If using a wire rack, place it on top of the lined sheet.

Arrange bacon

Lay the thick-cut bacon slices in a single layer on the baking sheet or on the wire rack, spacing them so they do not overlap. For 12 slices use one standard half-sheet pan; bacon may touch slightly as it will shrink while cooking.

Bake the bacon

Place the baking sheet on the middle rack of the preheated oven. Bake for 16–25 minutes, checking at 12–14 minutes for doneness. Thick-cut bacon requires longer to render fat: remove the bacon when edges are crisp and centers reach your preferred chewiness. Typical timing: 16–20 minutes for slightly chewy, 20–25 minutes for very crisp.

Optional candied or glazed finish

If making candied bacon: in the last 6–8 minutes of baking, sprinkle the brown sugar evenly over the top of each slice. For maple glaze: brush maple syrup over the slices in the last 4–6 minutes and continue baking until sticky and caramelized. If using black pepper, sprinkle it on top before returning to the oven.

Drain and rest

Using tongs, transfer cooked bacon to a plate lined with paper towels or to a clean rack to drain any excess fat. Let rest 2–3 minutes; candied or glazed bacon will set and crisp slightly as it cools.

Serve

Serve warm as a side dish, breakfast component, salad topping, sandwich layer or as an appetizer. Store any cooled leftover bacon in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or oven until warmed through and re-crisped if desired.