Bacon Recipe

Oven method (recommended for even cooking)

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil for easy cleanup and place a wire rack on top if you want the bacon extra-crispy and allow fat to drip away. Lay the 8 bacon slices in a single layer on the rack or directly on the foil without overlapping. Bake for 14–18 minutes, checking at 12 minutes—thick-cut bacon typically takes 15–18 minutes to reach a crisp exterior with tender chew; longer if you prefer very crispy. Remove when edges are browned and fat is bubbling.

Skillet method (faster, more hands-on)

Place a large cold skillet (cast-iron recommended) on the stove and arrange bacon slices in a single layer without overlapping. Turn heat to medium. As the pan warms the fat will render; flip the slices every 2–4 minutes with tongs to brown evenly. Total time for thick-cut bacon is usually 8–12 minutes depending on thickness and stove. Cook until the bacon reaches your desired crispness, then transfer to a plate lined with 2 paper towel sheets to drain excess fat.

Microwave method (quickest, for 1–4 slices)

Line a microwave-safe plate with 2 paper towels. Lay bacon slices side-by-side on the towels, cover with another paper towel. Microwave on high 1 slice: 45–60 seconds; 2–3 slices: 1:30–2:30 minutes; adjust in 15–20 second increments until crisp. Times vary by microwave power.

Drain and rest

After cooking (any method), transfer bacon to a clean plate lined with paper towels to absorb excess grease. Let rest 1–2 minutes — bacon firms up slightly as it cools.

Make the glaze

Combine 2 tbs brown sugar, 2 tbs maple syrup, 1 tsp black pepper, and 1 tsp apple cider vinegar in a small bowl. Stir until smooth and sugar mostly dissolves. The mixture should be pourable but slightly thick.

Apply glaze

If using the oven method, brush glaze on bacon during the last 2–3 minutes of baking and return to oven until glaze is bubbling and slightly caramelized (watch closely to prevent burning). If using the skillet method, reduce heat to low, tilt the pan to pool fat, spoon off excess fat if necessary, add glazed bacon back to the pan briefly (30–60 seconds) and spoon glaze over to coat, then remove. For microwave, brush glaze after cooking and briefly broil in oven for 30–60 seconds if you want caramelization.

Transfer glazed or plain bacon to a serving plate. Use toothpicks for bite-sized pieces or to serve as appetizer. Serve immediately while warm and crisp. Discard used paper towels and safely cool and dispose of bacon fat or reserve for cooking (store in a sealed container in the refrigerator).