Billionaire Bacon Recipe
Thick-cut applewood smoked bacon glazed with brown sugar, cracked black pepper, and a hint of chili flake — slow-baked until perfectly caramelized with a sweet-heat crunch.
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Ingredients
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Bacon & Glaze
Finishing & Serving
Method
Bacon & Glaze
- 1
Preheat and prep pan
Preheat oven to 325°F (165°C). Line a rimmed baking sheet with foil for easy cleanup and place a wire rack on top of the sheet. Lightly oil the rack or spray with nonstick spray so glazed bacon won't stick.
- 2
Make the glaze
In a medium bowl, combine the light brown sugar, maple syrup, Dijon mustard, cracked black pepper, red chili flakes, smoked paprika, apple cider vinegar, and sea salt. Stir until a thick, slightly pourable paste forms. Taste and adjust heat (add more chili flakes for more heat) or sweetness as desired.
- 3
Glaze the bacon
Lay bacon slices flat on the wire rack without overlapping. Using a spoon or pastry brush, evenly spread about half of the glaze over the top-facing side of each bacon slice. Reserve the remaining glaze for later basting.
- 4
Slow-bake
Bake in the preheated oven for 25 minutes. After 25 minutes, remove the tray and baste the bacon with the remaining glaze. Flip the tray front-to-back (not the bacon) to encourage even caramelization if your oven has hot spots. Return to oven and bake 10–18 more minutes, watching closely after 35 minutes total, until the bacon is deeply caramelized at edges and glaze is bubbling and set. Total baking time will vary with bacon thickness; target 35–43 minutes for thick-cut.
- 5
Optional broil for final caramelization
If the glaze is not as crisp as you like, switch oven to broil on high and broil 1–2 minutes, watching constantly to avoid burning. Remove when glaze is glossy, bubbling, and slightly charred at edges.
Finishing & Serving
- 6
Transfer the bacon to a clean sheet of foil or a cooling rack and let rest 3–5 minutes; glaze will set as it cools and bacon will crisp slightly more.
- 7
If using, sprinkle toasted sesame seeds and chopped chives or parsley over the glazed bacon while still tacky so they adhere. Break or cut slices into appetizer-length pieces (about 2–3 inches) and skewer each piece with a toothpick for serving.
- 8
Serve warm as a starter. Leftovers can be refrigerated up to 3 days and reheated in a 350°F (175°C) oven for 5–8 minutes to re-crisp.