Bacon Recipe

Preheat and prepare

Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper or foil to catch drips. Place a wire rack on top of the lined sheet so the bacon cooks elevated and the fat drains away.

Arrange bacon

Lay the 12 applewood smoked bacon slices in a single layer across the wire rack. Make sure slices do not overlap so they cook evenly.

Season

Lightly sprinkle the bacon with 1 teaspoon black pepper. If making candied bacon, evenly sprinkle 2 tablespoons brown sugar over the slices. If making glazed bacon, brush each slice lightly with 2 tablespoons maple syrup (about 1 tsp per slice). You may combine sugar and syrup for a sweet-glazed finish.

Bake

Place the rack and sheet on the middle oven rack. Bake for 12–18 minutes, checking at 10 minutes. For thinner bacon or softer chew, aim for 12–14 minutes; for crispier bacon, bake 16–18 minutes. If candied toppings begin to darken too quickly, lower oven to 375°F (190°C) and continue until desired crispness.

Finish and drain

When bacon reaches desired crispness, remove sheet from oven using oven mitts. Use tongs to transfer bacon to a plate lined with paper towels to blot excess fat. If you used brown sugar or maple, let the bacon rest 1–2 minutes so glaze sets slightly before moving.

Serve

Arrange bacon on a serving platter. Serve immediately while warm and crisp. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated in a 350°F (175°C) oven for 5–8 minutes.

Line the baking sheet and place wire rack before preheating to simplify cleanup and promote even cooking.

Use tongs to handle hot bacon and paper towels to absorb excess grease for a crisp finish.

To store: once cooled, place bacon in a single layer on a paper towel-lined tray, cover, and refrigerate up to 4 days. Reheat in oven or skillet to restore crispness.