(3) Bacon Recipe

Oven-Baked Bacon (crispy, even cooking)

Preheat the oven to 400°F (205°C). Line a large rimmed baking sheet with aluminum foil for easier cleanup and place a wire rack on top if you prefer extra-crisp edges. Arrange 12 bacon slices in a single layer on the rack or directly on the foil without overlapping. If making candied or glazed bacon, sprinkle the 3 tablespoons brown sugar evenly over the bacon and lightly dust with 1 teaspoon black pepper; if using maple glaze, brush the bacon lightly with 2 tablespoons maple syrup instead of sprinkling sugar. Bake for 12–18 minutes depending on thickness and desired crispness: check at 12 minutes, then every 2 minutes until done. For glazed bacon, brush once more with maple syrup at about 2 minutes before the end. Remove from oven and transfer bacon to a paper towel–lined plate to drain. Let rest 2 minutes; sugar will harden slightly for candied bacon. Serve warm.

Stovetop Skillet Bacon (fast, chewy to crisp)

Place a large cold skillet (cast-iron preferred) on the stovetop. Lay the 12 bacon slices flat in the cold skillet without overlapping. Add 2 tablespoons water to the pan — this helps render fat and prevents early scorching. Turn the burner to medium-low. Cook the bacon, turning occasionally with tongs, for 8–14 minutes until it reaches your preferred doneness (8–10 minutes for chewier bacon, 12–14 for crisp). If making candied or glazed bacon, during the last 2 minutes sprinkle 3 tablespoons brown sugar evenly and/or brush 2 tablespoons maple syrup, continuing to turn so the sugar melts and coats the bacon evenly; be cautious as sugar can burn quickly. Transfer to a paper towel–lined plate to drain and let rest 1–2 minutes before serving.

Broiler Method (quick, watch carefully)

Set oven rack about 6 inches from the broiler and preheat the broiler to high. Line a rimmed sheet with foil and place bacon in a single layer. Broil 3–6 minutes per side depending on thickness, watching constantly to avoid burning. Flip once halfway. For candied bacon, sprinkle brown sugar and pepper after flipping and broil until sugar caramelizes. Remove and drain on paper towels before serving.

Storage and Reheating

Store cooked bacon in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven on a rack for 5–8 minutes, or in a skillet over medium heat for 1–3 minutes per side until warmed and crisped. For microwave reheating, place between paper towels and microwave 20–40 seconds depending on quantity.