Bacon Recipe

Preheat and prepare sheet

Preheat the oven to 400°F (205°C). Line a baking sheet with foil for easier cleanup. If using a rack, place it on the sheet so bacon will sit above the pan to allow fat to drip away and crisp evenly.

Make optional glaze

In a small bowl, combine brown sugar, maple syrup, black pepper, cayenne, and smoked paprika. Stir until it forms a paste-like glaze. Set aside.

Arrange the bacon slices in a single layer on the rack or directly on the foil-lined sheet. Overlap slightly if necessary but avoid heavy stacking so slices cook evenly.

If using the optional glaze: brush one side of each bacon slice lightly with the glaze, then place glazed side up on the rack/sheet. Reserve any remaining glaze for a quick second brush halfway through cooking if desired.

Place the baking sheet in the preheated oven on the center rack. Bake for 12–18 minutes, depending on thickness and desired crispness. Check at 10–12 minutes for thinner bacon. For medium crispness aim for around 14 minutes; thicker or extra-crispy may take up to 18 minutes.

If you reserved extra glaze, brush a thin layer onto the bacon at the 8–10 minute mark to allow it to caramelize without burning. Rotate the pan or swap positions front-to-back once if your oven has hot spots.

When bacon reaches desired color and texture, remove the sheet from the oven. Using tongs, transfer bacon to a plate lined with paper towels to drain and crisp further for 1–2 minutes.

If glazing created sticky edges, allow bacon to rest 1–2 minutes before serving so glaze sets slightly. Pat lightly with additional paper towel if there is excess surface grease.

Discard excess bacon fat from the baking sheet into a heat-safe container once cooled, or reserve for cooking if desired.