Crispy Date-glazed Bacon Recipe

Preheat and prepare pan

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil for easy cleanup and set a wire rack on top of the sheet. Lightly brush the rack with 1 tsp neutral oil or use a nonstick spray so bacon won't stick.

Prepare bacon

Lay the thick-cut bacon strips in a single layer across the wire rack, leaving a little space between each strip for even air circulation. You may need two sheets if your bacon is crowded.

Make the date glaze

While the oven heats, place the chopped pitted Medjool dates, 3 tbs maple syrup, 1 tsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp lemon juice, and 1 tsp water into a small saucepan. Bring to a gentle simmer over medium-low heat, stirring frequently. As the dates soften (3–5 minutes), mash them with the back of a spoon or small whisk to form a glossy, slightly thick paste. If the mixture is too thick, add the remaining small increments of water (up to 1 tsp) to reach a spreadable consistency. Remove from heat and season with 1 tsp kosher salt and 1 tsp freshly ground black pepper; taste and adjust—glaze should be sweet-tart-salty.

Coat the bacon

Using a small spoon or pastry brush, spread a thin, even layer of the date glaze over the top (fatty) side of each bacon strip. Don’t apply a very thick layer—a thin coating will caramelize and crisp nicely without causing the bacon to burn.

Bake until crispy

Place the baking sheet on the middle rack and bake for 12–18 minutes, checking at 10 minutes. Baking time depends on thickness and desired crispness: 12–14 minutes for chewier bacon, 15–18 minutes for very crispy. Rotate the pan once halfway through for even browning. Watch closely in the last 3 minutes to prevent burning of the glaze.

Optional second glaze

If you want a more pronounced sticky finish, remove the bacon after the initial baking, brush a very light second layer of glaze on top, then return to the oven for an additional 1–2 minutes under the broiler (or at highest oven temperature) while watching constantly to avoid burning. Alternatively, broil for 30–60 seconds for extra caramelization.

Drain and crisp: When done, remove the bacon to a clean sheet of foil or parchment-lined plate to rest for 1–2 minutes. The glaze will set and the bacon will crisp further as it cools slightly.

Garnish and serve: Sprinkle optional toasted sesame seeds and chopped parsley over the bacon for color and crunch. Serve warm or at room temperature as an appetizer, cocktail snack, or breakfast accompaniment.

Storage: Store cooled bacon in an airtight container in the refrigerator for up to 3 days. Re-crisp in a 350°F (175°C) oven for 4–6 minutes or in a skillet over medium heat for 1–2 minutes per side.