Bacon Recipe

Prepare oven and pan

Preheat oven to 200°C (400°F). Line a rimmed baking sheet with foil for easier cleanup. Place a wire rack that fits inside the sheet on top of the foil. Pour 120 ml (about 1/2 cup) water into the bottom of the rimmed sheet — this prevents smoke and helps render fat evenly.

Arrange bacon

Lay 12 slices of thick-cut bacon in a single layer on the wire rack, not overlapping. If your bacon is shorter than the rack width, place slices slightly staggered so they all sit flat. Pat each slice lightly with paper towel if they are excessively wet.

Season and optional glaze

Sprinkle 2 tablespoons of brown sugar evenly over the bacon slices (this will caramelize slightly). Grind 1 teaspoon of black pepper evenly over the bacon. If you want a sweet-glazed finish, brush one side of the bacon lightly with 2 tablespoons of maple syrup before baking; you can also wait and glaze during the last minute of cooking.

Bake the bacon

Place the baking sheet on the middle rack of the preheated oven. Bake for 12–18 minutes, depending on desired crispness: 12–14 minutes for chewy-with-crisp-edges, 15–18 minutes for mostly crisp. Keep an eye after 12 minutes because sugar can darken quickly. Rotate the pan once halfway through for even browning.

Finish and crisp on stovetop (optional)

If you prefer extra-crispy edges, heat 1 teaspoon neutral oil in a large skillet over medium-high heat. Transfer bacon slices to the skillet and sear 20–60 seconds per side until edges bubble and crisp. This step also caramelizes any sugar or syrup glaze further. Use tongs and be careful of hot fat splatter.

Drain and rest

Using tongs, transfer cooked bacon to a plate lined with paper towels to drain excess fat. Let rest 1–2 minutes — bacon will crisp up slightly as it cools.

Serve

Serve warm as a side, in sandwiches, or cooled for recipes. If you used maple syrup and want a shinier glaze, brush lightly with a touch more syrup before serving.