Maple Bourbon Bacon! Recipe

Prepare oven and baking sheet

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil for easy cleanup and set a wire rack on the sheet. The rack will elevate the bacon so the glaze can set without pooling.

Arrange bacon

Lay the thick-cut bacon slices in a single layer on the wire rack, leaving a small gap between slices so heat and glaze circulate evenly. Depending on the bacon width, you’ll likely fit 8–10 slices per 1 lb; work in batches if needed.

Make the glaze

In a small saucepan over medium heat, combine maple syrup, 2 tablespoons bourbon, dark brown sugar, apple cider vinegar, black pepper, and red pepper flakes. Bring to a gentle simmer, stirring until sugar dissolves (about 2–3 minutes). Reduce heat to low and simmer 1–2 minutes until slightly thickened. Remove from heat and let cool 1 minute — glaze will thicken further as it cools.

First bake

Brush a thin layer of glaze over the top of each bacon slice (reserve about one-third of the glaze for later basting). Bake in the preheated oven for 10 minutes.

Baste and finish baking

Remove the tray from the oven, brush another layer of glaze on each slice. Return to oven and bake an additional 6–10 minutes, watching closely: for chewy but glazed bacon aim for 6–8 minutes; for crispier bacon cook toward 10 minutes. If the bacon begins to char too quickly, lower oven to 375°F (190°C).

Final glaze and rest

During the last 2 minutes of baking, brush the reserved glaze on the bacon once more and return to oven so glaze sets. When done, transfer bacon to a plate lined with parchment to cool 2–3 minutes — glaze will firm slightly as it cools.

Optional finish

If using crushed pecans, while glaze is still tacky, sprinkle pecans over the bacon slices so they adhere. Let rest so glaze and nuts set.

While the bacon bakes, make the aioli. In a small bowl, whisk together 1/2 cup mayonnaise, 1 teaspoon bourbon, lemon juice, minced garlic, Dijon mustard, honey, salt, and black pepper until smooth.

Fold in the finely chopped fresh mint. Taste and adjust seasoning: add more lemon juice for brightness, more honey for sweetness, or more mint for herbaceousness. Chill in the refrigerator for at least 10 minutes to let flavors meld.

Cut each glazed bacon slice into 2–3 bite-size pieces if serving as appetizer pieces. Place a small dollop (about 1/2 teaspoon) of bourbon mint aioli on a serving platter or directly onto each bacon piece.

Garnish each piece with a small mint sprig and secure with a toothpick. Arrange on a platter and serve warm or at room temperature. Leftover aioli keeps covered in the refrigerator up to 3 days; warmed bacon is best served within a few hours.