Candied Bacon Board Recipe

Preheat and prepare pan

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil for easy cleanup. Place a wire rack (oven-safe) on the sheet; the rack will let the bacon crisp on all sides and catch drippings.

Mix the glaze

In a shallow bowl, combine the brown sugar, maple syrup, black pepper, smoked paprika and chili flakes (if using). Stir until the mixture is evenly moistened and slightly pasty — it should hold on the bacon when pressed.

Coat the bacon

Lay the bacon slices flat on the wire rack in a single layer without overlapping. Using a spoon or your fingers, press the sugar mixture onto the top side of each slice so each strip has an even coating. Reserve any loose sugar for a second pass partway through baking if desired.

Bake until caramelized

Bake the bacon for 15 minutes. After 10–12 minutes check: if the sugar is melting and starting to caramelize but bacon isn't yet crisp, rotate the pan for even cooking. Continue until deep golden brown and crisp at the edges, about 15–20 minutes total depending on thickness. Watch closely the last 5 minutes to prevent burning.

Cool and set

Remove the baking sheet from the oven and let the bacon cool on the rack for 5 minutes — the glaze will harden as it cools. If any pieces are stuck together, gently separate with a spatula. Transfer to a plate lined with parchment to finish cooling to room temperature (residual heat will continue to crisp).

Prepare cheeses and produce: Place the soft goat cheese or ricotta in a small bowl and drizzle 1 tablespoon of honey over it. Arrange the cheddar and manchego on the board in separate piles or slices. Core and thinly slice the apple and pear just before serving to prevent browning; fan a few slices on the board.

Arrange crackers and bread: Group crackers and crostini in several small piles around the board for easy access. If you prefer crisp crostini, toast thin baguette slices under the broiler for 2–3 minutes until golden.

Place candied bacon: Once the candied bacon is at room temperature and set, stack or fan several pieces in a prominent spot on the board. Break longer strips into bite-size pieces if desired for easier picking.

Add accoutrements: Scatter cornichons, marcona almonds, and small bowls of whole-grain mustard and remaining honey near cheeses and bacon. Tuck rosemary sprigs between items for visual contrast and light fragrance.

Final touches and serving: Make sure there are small cheese knives or spreaders for each cheese, and toothpicks for the bacon if desired. Serve the board at room temperature so cheeses are creamy and the bacon retains its crisp-sweet texture.