Bacon Recipe

Preheat and line pan

Preheat oven to 400°F (205°C). Line a baking sheet with aluminum foil or parchment for easy clean-up. Place a wire rack on top of the lined sheet so bacon will drain and crisp evenly.

If using brown sugar and/or maple glaze, combine brown sugar, black pepper and smoked paprika in a small bowl. Have the maple syrup ready if using.

Lay the 8 slices of thick-cut bacon in a single layer on the wire rack. Do not overlap slices; allow some space for heat circulation.

If making candied bacon: sprinkle the brown sugar mixture evenly over the top of each slice. Press gently so sugar adheres. For a pepper-forward profile, sprinkle a little extra black pepper to taste.

Oven method (recommended)

Place the baking sheet on the middle rack and bake for 15–22 minutes, checking at 12 minutes for thinness and starting at 15 minutes for thick-cut. Rotate the pan halfway through for even browning. Cook until bacon reaches your desired crispness: about 15–18 minutes for medium, 20–22 minutes for very crisp or candied edges.

Alternative stovetop

Heat a large skillet over medium heat. Lay 2–4 slices in the cold pan (do not crowd). Cook 4–6 minutes per side, lowering heat if fat spits, until golden and crisp. Transfer to paper towels to drain.

If using maple syrup for a glaze: in the last 1–2 minutes of oven time, brush a thin layer of maple syrup over the top of each slice and return to oven just until syrup is tacky and shiny (watch closely to prevent burning).

When bacon is done, use tongs to transfer slices to a plate lined with paper towels to absorb excess fat. Let rest 1–2 minutes; candied bacon will harden slightly as it cools.

Discard most of the rendered fat from the baking sheet once cooled (save a tablespoon or two if desired for cooking other items). Serve immediately.