Bacon Recipe

Preheat

Preheat oven to 400°F (205°C). Line a rimmed baking sheet with foil for easier cleanup. If you have a wire rack that fits the sheet, place it on the sheet and spray or lightly oil it; the rack lets fat drip away and yields crisper bacon.

Arrange bacon

Lay bacon slices in a single layer on the rack or directly on the foil-lined sheet. Slices can be close but should not overlap so they cook evenly. For 1 lb of thin-sliced bacon, do this in one layer across the sheet.

Optional glaze or seasoning

If you want candied bacon, sprinkle brown sugar evenly over slices (about 1 tablespoon) or brush with 1 tablespoon maple syrup. For peppered bacon, lightly grind about 1 teaspoon black pepper over the slices.

Bake

Place the baking sheet on the middle rack. Bake for 12–18 minutes, checking at 10–12 minutes. Thin bacon will be done around 12–14 minutes; cook longer (up to ~18 minutes) for extra-crisp. Remove when edges are deep golden and fat is bubbling.

Drain and rest

Using tongs, transfer bacon to a plate lined with paper towels to drain excess fat. If glazed, let rest 1–2 minutes so sugar or syrup sets slightly.

Serve or store

Serve warm. To store, let cool fully, then refrigerate in an airtight container for up to 4–5 days or freeze up to 1 month.

Heat skillet

Place a heavy skillet or cast-iron pan over medium heat. No oil is needed; bacon will render its own fat. If using very thin bacon, start with medium-low to prevent burning.

Add bacon

Lay bacon strips in a single layer in the cold skillet (this helps render fat gradually). Work in batches if necessary to avoid overlap.

Cook, flip as needed

Cook for 4–6 minutes per side for thin slices, adjusting heat as needed. Flip with tongs every 2–3 minutes to promote even browning and prevent burning. Reduce heat if the bacon browns too quickly.

Optional finishing

In the last minute of cooking, sprinkle brown sugar or brush maple syrup and flip once to caramelize lightly. Grind pepper over the strips if desired.

Drain and rest

Transfer cooked bacon to paper towels to drain and crisp for 1–2 minutes before serving or storing.

Watch for hot fat splatter—use a splatter screen if desired. Save rendered bacon fat by letting it cool slightly, then pouring into a heatproof container; store in the fridge for cooking later. Adjust cooking time for thicker-cut bacon: add 3–7 minutes in the oven or increase skillet time, cooking lower and slower to render fat without burning.