Beicon Recipe

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 and lightly oil or spray the rack so bacon won't stick (optional).

Arrange bacon

Lay the 8 thick-cut bacon slices in a single layer on the wire rack, leaving a little space between each slice so air can circulate and bacon crisps evenly.

Season (optional)

If making candied bacon, sprinkle the 2 tablespoons brown sugar evenly over the bacon slices and lightly dust with 1 teaspoon black pepper. For plain or maple bacon, skip the brown sugar step.

Bake until crisp

Place the baking sheet on the middle rack and bake for 15–22 minutes, depending on thickness and desired crispness. Start checking at 12–15 minutes. Rotate the pan halfway through baking for even browning if your oven has hot spots.

Drain and rest

When bacon reaches desired crispness, remove the pan from the oven. If glazed or sugared, let the bacon sit on the rack for 1–2 minutes to set the glaze. Transfer bacon to a paper towel–lined plate to drain any excess fat and cool slightly (about 2–3 minutes).

Make glaze

While the bacon bakes, combine 3 tablespoons pure maple syrup and 1 tablespoon unsalted butter in a small saucepan over low heat. Warm gently until the butter melts and the mixture is slightly thickened, about 2–3 minutes. Do not boil.

Glaze bacon

If using glaze, brush the maple glaze onto the bacon during the last 2 minutes of baking, then return to the oven briefly to set. Alternatively, brush glaze on immediately after removing bacon from oven so the residual heat helps it adhere.

Final seasoning

Sprinkle the chopped parsley and a little extra freshly ground black pepper over the bacon for a fresh look and bright finish, if desired.

Serve

Serve the beicon hot or at room temperature as a side for breakfast, salad topping, sandwich ingredient, or snack. Leftover bacon can be chilled in an airtight container for up to 4 days.