Millionaire's Bacon Recipe

Preheat and prepare pan

Preheat oven to 400°F (205°C). Line a rimmed baking sheet with aluminum foil for easy cleanup. Set a wire rack on the sheet; this allows air to circulate and keeps bacon crisp. If you don’t have a rack, use the foil-lined sheet but flip halfway through cooking.

Mix candy glaze

In a small bowl combine dark brown sugar, maple syrup, hot water, smoked paprika, and freshly cracked black pepper. Stir until the sugar is moistened and a thick paste forms. The hot water helps dissolve the sugar for an even glaze.

Coat bacon

Pat bacon slices dry with paper towels. Using a pastry brush or the back of a spoon, evenly coat one side of each bacon slice with the brown sugar–maple paste. Lay the bacon, glazed side up, on the wire rack spaced slightly apart. Reserve any remaining glaze.

Bake first stage

Place the sheet in the preheated oven and bake for 12 minutes. This renders fat and begins to set the glaze. Keep an eye on the bacon after 10 minutes — ovens vary.

Flip and re-glaze

Carefully flip each slice using tongs. Brush the now-top side with remaining glaze. Return to oven and continue baking an additional 8–12 minutes, depending on desired crispness. Total bake time typically 20–24 minutes. The glaze should be bubbling and caramelized but not burned.

Drain and cool

Remove the sheet from oven and transfer bacon to a fresh piece of parchment or a cooling rack set over a tray. Let bacon cool 5 minutes — it will firm up and become candy-like as it cools. While still slightly tacky and warm, prepare for chocolate finish.

Melt chocolate

Place chopped dark chocolate and butter in a heatproof bowl. Melt gently using a double boiler (bowl over simmering water) or in short bursts in the microwave (15–20 seconds), stirring between bursts until smooth and glossy. Avoid overheating which can cause chocolate to seize.

Dip or drizzle

Two options: 1) Dip: Holding each cooled bacon piece by one end, dip about one-third to one-half of the strip into the melted chocolate, letting excess drip back into the bowl. 2) Drizzle: Use a fork or spoon to drizzle chocolate over bacon strips in a thin, even layer. Place chocolate-coated bacon on parchment-lined tray.

Add finishing touches

Sprinkle sea salt flakes lightly and immediately over the wet chocolate to enhance flavor. If using, scatter toasted chopped nuts and a touch of finely grated orange zest over the chocolate while it’s still wet so they adhere.

Set chocolate

Let the chocolate set at room temperature (about 30–45 minutes) or speed up by placing the tray in the refrigerator for 10–15 minutes until firm. Once chocolate is set, break any stuck-together pieces apart gently.

Arrange Millionaire’s Bacon on a platter. Serve at room temperature so the chocolate is slightly firm but the bacon remains crisp. For best texture, serve within 24 hours.

To store: keep in a single layer in an airtight container separated by parchment paper. Refrigerate for up to 3 days, but bring to room temperature before serving to restore crispness. For longer storage, freeze on a tray until solid then transfer to a freezer-safe container for up to 1 month; thaw in refrigerator and bring to room temperature before serving.