Thick-cut Bacon Recipe

Prep oven and tray

Preheat oven to 400°F (205°C). Line a baking sheet with aluminum foil or parchment for easier cleanup. Place an oven-safe wire rack on the sheet. The rack lifts the bacon so fat drains away and the slices crisp evenly.

Arrange bacon

Lay the thick-cut bacon slices in a single layer on the rack without overlapping. If your bacon is very wide, you can slightly stagger pieces to fit — leave small gaps so hot air circulates.

Bake

Place the baking sheet on the middle rack of the oven. Bake for 15 minutes, then check. Depending on thickness and your oven, total bake time will be 18–25 minutes. Continue baking until bacon is deep golden and edges are crisp but centers still slightly chewy. Rotate the pan once at the 12–15 minute mark for even browning if your oven has hot spots.

Drain and rest

Using tongs, transfer bacon to a plate lined with paper towels to absorb excess fat. Let rest 2–3 minutes; bacon will firm up as it cools.

Brown sugar glaze (for candied bacon)

When bacon has about 6 minutes left in the oven (or after initial 12–15 minute check), sprinkle both sides lightly with brown sugar or press a thin layer of brown sugar onto the top. Return to oven and finish until sugar is caramelized and bacon is glossy (about 4–8 more minutes). Watch closely to avoid burning. Remove and transfer to paper towels; sugar will harden slightly as it cools.

Maple or hot honey glaze

During final 2–4 minutes of baking, brush maple syrup or hot honey lightly over the top of each slice and return to oven until syrup bubbles and becomes sticky but not burnt. Alternatively, brush immediately after baking for a looser glaze. Finish with a light crack of black pepper if desired.

Spicy chipotle or pepper finish

Mix chipotle powder with a pinch of salt and a little brown sugar (optional). During the last 3–4 minutes of baking, sprinkle the mixture over the bacon, or dust after baking while bacon is still warm so spices adhere.

If you used a rack, carefully pour rendered bacon fat from the foil-lined tray into a heatproof container once it has cooled slightly. Reserve for cooking or discard when cool. Clean the rack and sheet after fat solidifies for easiest cleanup.

Serve bacon warm. For serving multiple people, keep cooked bacon in a single layer on a warm oven tray (200°F / 95°C) for up to 20–30 minutes so it remains crisp but not overcooked. Re-crisp in a 375°F (190°C) oven for 3–4 minutes if it softens.