Canadian Maple Bacon Recipe

Preheat and prepare pan

Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with aluminum foil for easy cleanup and place a wire rack inside the sheet. Lightly oil the rack or spray with nonstick spray so bacon doesn't stick.

Arrange bacon

Lay the thick-cut bacon strips in a single layer on the wire rack, slightly overlapping only if necessary. For bite-sized pieces (optional), cut each strip into thirds before arranging on the rack.

Make maple glaze

In a small saucepan over low heat, combine the pure maple syrup, brown sugar, Dijon mustard, and apple cider vinegar. Stir until the sugar dissolves and the mixture is smooth, about 2–3 minutes. Remove from heat and stir in the freshly ground black pepper and smoked paprika (if using). Allow the glaze to cool slightly so it thickens but remains brushable.

Brush and bake (first pass)

Using a pastry brush, coat the top side of each bacon strip with a generous layer of the maple glaze. Place the baking sheet on the middle rack of the preheated oven. Bake for 15 minutes.

Glaze and finish

After 15 minutes, remove the sheet from the oven and brush each strip again with another layer of glaze. Return to the oven and bake for an additional 8–12 minutes, watching closely: total cook time will depend on bacon thickness and desired crispness. The glaze should be bubbling and the bacon caramelized but not burnt. If you cut bacon into smaller pieces, check sooner (around 8 minutes).

Caramelize under broiler (optional)

If you want extra gloss and deeper caramelization, switch the oven to broil on high for 1–2 minutes—watch constantly to avoid burning. Remove once the edges are deeply browned and the glaze is sticky.

Transfer the cooked bacon to a sheet of parchment or a cooling rack for 5 minutes to let the glaze set slightly. If you used a whole strip method and prefer bite-size serving, cut the strips now into 2–3 inch pieces.

If serving as appetizers, insert a toothpick into each piece. Lightly sprinkle fresh thyme leaves over the bacon and, if desired, a small pinprick of coarse sea salt to contrast the sweetness (use sparingly because bacon is salty).

Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for 6–8 minutes to restore crispness.