Best Maple Glazed Bacon Recipes

MAPLE GLAZED SWEET POTATOES WITH BACON AND CARAMELIZED ONIONS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Toss the sweet potato chunks, olive oil, salt, and black pepper in a large bowl, and spread the sweet potatoes out onto a large rimmed baking sheet.
• Roast in the preheated oven until browned and tender, about 40 minutes; stir after the first 20 minutes.
• Cook the bacon until crisp and brown in a large skillet over medium heat, about 10 minutes; transfer bacon to a bowl, but leave the grease in the skillet. Cook the onions in the bacon grease until browned, about 10 minutes, stirring frequently. Reduce heat to low, and cook the onions until very soft, brown, and sweet, another 10 to 15 minutes. Stir often. Mix the onions with the bacon in the bowl, and set aside.
• Pour the maple syrup into the hot skillet with the thyme, and bring to a rolling boil. Boil the syrup until reduced by half, 3 to 4 minutes. Place the roasted sweet potatoes and onion-bacon mixture into the skillet, and stir to coat the vegetables with maple glaze. Transfer to a serving dish.

MAPLE-GLAZED BACON

Steps:

• Preheat oven to 400 degrees. On a parchment-lined rimmed baking sheet, arrange bacon in a single layer. Bake until fat is rendered and bacon is beginning to brown, 15 to 18 minutes. Carefully remove from oven and brush with pure maple syrup. Bake until bacon is browned and sticky, 3 to 5 minutes. With tongs, transfer to a wire rack, then set rack on baking sheet and let bacon drain. Serve warm.

MAPLE & BACON GLAZED BRUSSELS SPROUTS

Steps:

• In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain., Meanwhile, cut an "X" in the core of each Brussels sprout. In a large skillet, saute sprouts in butter until lightly browned, 4-5 minutes., Stir in the broth, pecans, maple syrup, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Uncover; cook and stir until Brussels sprouts are tender, 8-10 minutes longer. Sprinkle with bacon.

WHISKEY & MAPLE GLAZED SLAB BACON

Steps:

• 1. Preheat oven to 350. Line a Jelly Roll pan with foil for easy clean up. Place slab of bacon in center of pan, fatty side up. With a sharp knife cut cross every 1", about 1/2" deep..Then turn and cut across again, so it looks like tic tac toe, only with a lot of lines...
• 2. Drizzle maple syrup over top and rub in, you want it to get in those cuts. Then repeat with 1/2 cup whiskey glaze. Cover tightly with foil and bake for one hour. Remove from oven, reduce heat to 325. Turn slab over...brush or drizzle 1/2 cup or so of whiskey glaze over top, cover again with foil and bake another hour.
• 3. Remove from oven, allow to rest 10 minutes, remove foil, slice as desired (I did approx 3"x1" pieces), place in skillet over medium heat, drizzle with more glaze to coat all sides and warm through, sauce will thicken and caramelize as it heats. Be careful not to burn. Serve as desired. I served over polenta with a little dish of more whiskey sauce for dipping. ENJOY!!!
• 4. POLENTA: 3 c milk, 1 1/4 c cream, 1/2 c butter, 1 1/2 tsp sea salt, 1 Tbsp sugar, 1 1/2 c corn meal... Butter or spray a 9x13 pan, set aside. In a large saucepan over medium heat, bring milk, cream, salt and sugar to a boil, stirring occasionally. When it starts to boil, slowly sprinkle in corn meal while briskly whisking the whole time, until all corn meal has been incorporated. Continue to whisk until thickened. Then pour into prepared pan. Set aside to cool. When cool cut into servings. Warm slightly before serving. May be stored in refrigerator for up to a week.

MAPLE-GLAZED SWEET POTATO WEDGES WITH BACON

Steps:

• Heat the oven to 425 degrees, and line a baking sheet with parchment paper. Cut each sweet potato in half lengthwise, then slice each half into 3 or 4 wedges, 1- to 1 1/2-inches thick.
• In a large bowl, toss the sweet potatoes with the oil and salt. Spread onto the baking sheet in a single layer, leaving a little space between the pieces. (Use two baking sheets if you need to).
• Bake for 20 minutes, then drizzle with the maple syrup, toss, and return to the oven for another 15 to 20 minutes, until the wedges are deeply brown on both sides.
• Once you've tossed the potatoes, place the bacon on an unlined sheet pan. Bake for 13 to 15 minutes, until crisp and cooked through. Place on a paper towel to drain (pour fat from the sheet pan into a jar and store in your refrigerator to use later, or discard), then chop into 1/2-inch pieces and toss with sweet potato wedges and the remaining teaspoon maple syrup. Garnish with flaky salt and serve immediately.

BLACK PEPPER POPOVERS FILLED WITH VERMONT CHEDDAR AND HERB SCRAMBLED EGGS AND MAPLE-MUSTARD GLAZED CANADIAN BACON

Steps:

• For the canadian bacon: Whisk the maple syrup and mustard in a small bowl. Set aside. Heat the canola oil in a large cast-iron pan over high heat. Add the Canadian bacon and cook until browned on the bottom, about 3 minutes. Flip and brush generously with the maple syrup mixture. Cook for another 2 minutes, and then transfer to a platter.
• For the cheddar and herb scramble: Heat the canola oil over high heat in another cast-iron skillet. Add the cherry tomatoes cut-side down and cook until seared, 1 to 2 minutes. Season them with salt and pepper, and transfer to a plate.
• Whisk together the eggs, Cheddar, chives, parsley and tarragon in a large bowl and sprinkle with salt and pepper. Heat the butter in a large nonstick pan over medium-low heat until it begins to sizzle. Add the egg mixture and slowly cook, stirring with a wooden spoon, until soft curds form. Remove from the heat and set aside.
• For the popovers: Preheat the oven to 425 degrees F. Generously brush a 6-slot aluminum popover pan with softened butter. Place the pan in the oven to heat 5 minutes before you are ready to add the batter.
• Whisk together the melted butter, flour, milk, salt, pepper and eggs until smooth. The batter should be thin. Fill the popover pans less than halfway full and bake for exactly 30 minutes. Do not open the oven door while popovers are baking. Make the popovers last because they need to be eaten almost immediately once removed from the oven.
• For assembly: Open the popovers and fill each half with a slice of the bacon. Top each with the eggs, and a cherry tomato half. Serve the remaining tomatoes on the side.

MAPLE-GLAZED BACON

Steps:

• Cook the bacon in a large skillet over medium-high heat until browned, but NOT crispy; drain on paper towels; set aside.
• In a small bowl whisk together the maple syrup, Dijon mustard and brown sugar; set aside.
• Return the bacon back to the skillet and brush with glaze, then turn the bacon over.
• Cook the glazed side down for 2 minutes over low heat.
• Glaze then turn and cook for another 2 minutes over low heat.
• Repeat until all the glaze is used up.
• Serve immediately.

MAPLE-DIJON-BLACK PEPPER GLAZED BACON

Steps:

• Preheat the oven to 400 degrees F. Whisk together the maple syrup, mustard and pepper in a small bowl. Lay the bacon on a baking sheet. Bake in the oven for 9 to 10 minutes. Remove the bacon and place on a baking rack over a separate baking sheet. Using a paper towel, blot and soak up any excess oil. Then, using a pastry brush, generously glaze the bacon with the syrup. Return the bacon to the oven for another 1 to 2 minutes, to desired crispness. Transfer to a platter and serve.

MAPLE-GLAZED BACON FOR THE FAMILY

Steps:

• Heat oven to 425 degrees. Place bacon on a wire rack, and set the rack over a baking pan. Brush maple syrup on each bacon slice.
• Bake 5 minutes; brush again with syrup. Bake 5 minutes more, or until tops are browned. Flip, brush with maple syrup, and bake, brushing again after 5 minutes, continue baking until bacon is well browned and glazed, about 25 minutes total. Serve.

MAPLE SYRUP-GLAZED BACON BREAKFAST CARBONARA

Steps:

• Heat oil in a large, high-sided skillet over medium heat. Add bacon and cook, stirring occasionally and sprinkling with garlic powder, until browned and crispy, 7 to 8 minutes.
• Meanwhile, beat eggs in a separate bowl. Mix in Parmigiano-Reggiano cheese and black pepper.
• Remove bacon onto paper towels to drain, reserving 3 tablespoons of the oil and bacon grease in the pan. Return bacon to the pan, stir in maple syrup, and bring to a simmer. Quickly turn heat down to low and let simmer for 1 to 2 minutes.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain pasta in a strainer set over large glass bowl. Pour 1/4 cup of the pasta water into the skillet with the bacon; stir. Add pasta and toss until coated.
• Pour remaining pasta water out of the large bowl. Drop the coated noodles into the bowl. Pour in the egg mixture and quickly toss with the pasta until cheese has melted and sauce is creamy and smooth, 1 to 2 minutes.

MAPLE HONEY GLAZED BACON

Steps:

• Bake bacon in 350 degree oven in large pan 10-15min until crisp.
• Drain fat.
• Mix the rest of the ingredi.
• and pour over the bacon.
• Make sure bacon glaze covers both sides and bake at 350 degrees until it bubbles, about 10 min.
• Remove bacon from pan and place on wax paper.
• Cut slices in half if desired.
• Do not refrigerate or cover, but let sit at room temp until ready to serve.
• It should be dry to the touch, not sticky.
• If bacon is limp or sticky, bake a bit longer, about 2 min.

BLACK PEPPER POPOVERS FILLED WITH VERMONT CHEDDAR AND HERB SCRAMBLED EGGS AND MAPLE-MUSTARD GLAZED CANADIAN BACON

Steps:

• For the canadian bacon: Whisk the maple syrup and mustard in a small bowl. Set aside. Heat the canola oil in a large cast-iron pan over high heat. Add the Canadian bacon and cook until browned on the bottom, about 3 minutes. Flip and brush generously with the maple syrup mixture. Cook for another 2 minutes, and then transfer to a platter.
• For the cheddar and herb scramble: Heat the canola oil over high heat in another cast-iron skillet. Add the cherry tomatoes cut-side down and cook until seared, 1 to 2 minutes. Season them with salt and pepper, and transfer to a plate.
• Whisk together the eggs, Cheddar, chives, parsley and tarragon in a large bowl and sprinkle with salt and pepper. Heat the butter in a large nonstick pan over medium-low heat until it begins to sizzle. Add the egg mixture and slowly cook, stirring with a wooden spoon, until soft curds form. Remove from the heat and set aside.
• For the popovers: Preheat the oven to 425 degrees F. Generously brush a 6-slot aluminum popover pan with softened butter. Place the pan in the oven to heat 5 minutes before you are ready to add the batter.
• Whisk together the melted butter, flour, milk, salt, pepper and eggs until smooth. The batter should be thin. Fill the popover pans less than halfway full and bake for exactly 30 minutes. Do not open the oven door while popovers are baking. Make the popovers last because they need to be eaten almost immediately once removed from the oven.
• For assembly: Open the popovers and fill each half with a slice of the bacon. Top each with the eggs, and a cherry tomato half. Serve the remaining tomatoes on the side.

MAPLE GLAZED BACON LONG JOHN

Steps:

• Sprinkle the yeast over the warm water and let stand until foamy, about 5 minutes.
• In a large bowl of a stand mixer or using an electric mixer, mix together the yeast mixture, milk, sugar, shortening, salt, eggs and 2 cups flour. Mix for a few minutes at low speed, or stirring with a wooden spoon.
• Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead until smooth and elastic, about 5 minutes Place the dough into a greased bowl and cover. Set in a warm place to rise until doubled in size. The dough is ready if you touch it and the indention remains.
• Turn the dough out onto a floured surface and gently roll out to 1/2-inch thickness. Cut with a floured donut cutter. Let the donuts sit out to rise again until doubled in size. Cover loosely with a cloth.
• Heat the shortening in a deep-fryer or large heavy skillet to 370 degrees F. Slide the donuts into the hot oil using a wide spatula. Turn the donuts over as they rise to the surface. Fry on each side until golden brown. Remove from the oil and drain on a wire rack.
• While hot, dip the donuts into Maple Glaze, then into bacon pieces and set onto wire racks to drain off excess.
• Mix 2 cups sugar, corn syrup, maple syrup, maple extract and salt into mixer. Mix well, 15 to 20 minutes. Add additional cup of powdered sugar to get to desired thickness. You may also add additional maple extract for desired taste.

MAPLE GLAZED BACON DROP DOUGHNUTS

Steps:

• In 3-quart heavy saucepan or 4-quart Dutch oven, heat 2 inches oil to 350°F.
• Meanwhile, in large bowl, beat egg, milk and butter with fork. Stir in flour, brown sugar, baking powder, salt, cinnamon and bacon.
• Carefully drop dough by heaping tablespoons, 6 balls at a time, into hot oil. Fry doughnut balls 30 seconds to 1 minute on each side, or until golden brown; drain on paper towels until cooled, about 20 minutes.
• In medium bowl, mix powdered sugar and water until smooth; stir in maple-flavored syrup. Add additional water, 1 teaspoon at a time, until thick glazing consistency. Dip cooled doughnut balls into glaze; let excess drip off. (If glaze disappears while drying, glaze may be too thin. Try dipping balls again, or thicken up glaze by adding a small amount of powdered sugar.) Place glazed doughnut balls on cooling rack; let stand until glaze is set, about 10 minutes.

MAPLE GLAZED BACON AND CHIVE SHORTBREAD

Steps:

• Grease an 8-inch (20 cm) square baking pan; reserve. In a large bowl, beat the butter with the sugar and salt using an electric mixer, for 2 minutes or until light and fluffy.
• Add the bacon and chives; mix until evenly distributed. Combine the all purpose flour with the rice flour. Add the flour mixture to the butter mixture; stir until just combined.
• Press the dough, in an even layer, into the prepared pan. Cover and chill for 30 minutes or until firm.
• Preheat oven to 325 degrees F (160 degrees C).
• Lightly score the dough with a knife into 16 squares (do not cut all the way through the dough). Brush the top with maple syrup.
• Bake for 25 to 35 minutes or until set and lightly golden. Immediately cut through the scored wedges. Transfer pan to a wire rack and cool completely.

MAPLE MUSTARD-GLAZED CANADIAN BACON

Steps:

• Preheat broiler.
• In a small bowl stir together mustard, syrup, and cayenne. Arrange bacon slices in one layer on rack of a broiler pan or in a jelly-roll pan and brush 1 side of each bacon slice generously with glaze. Broil bacon about 4 inches from heat 3 minutes. Turn bacon and broil just until golden around edges, 3 to 4 minutes.

MAPLE GLAZED CANADIAN BACON

Steps:

• Combine syrup, brown sugar, mustard, lemon juice and salt in a 10 inch skillet over medium heat.
• Stir until mixed.
• When hot, add bacon slices and gently shake pan until the bacon slices are coated.
• Remove from heat and transfer bacon to serving platter.
• Brush with additional glaze.
• Serve immediately.

MILK CHOCOLATE CHIP MAPLE SYRUP GLAZED BACON COOKIES

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a cookie sheet with parchment paper. For the bacon: In a medium frying pan, saute the bacon until the fat has rendered and the bacon is crisp. Drain the fat from the pan, add the maple syrup and stir to blend. Saute until the maple syrup becomes thick, 1 to 2 minutes. Transfer immediately to a small bowl and let cool.
• For the batter: With a standing or handheld mixer, blend the butter and sugars until light and fluffy, 3 to 5 minutes. Add the egg and beat until well blended, 1 minute. Add the vanilla and beat for 30 seconds more. Stir in the flour and baking soda with a wooden spoon. Add the bacon and chocolate and stir to combine. Scoop heaping teaspoons of dough onto the prepared baking sheet and sprinkle with sea salt. Bake until golden around the edges, 9 to 10 minutes.
• Let the cookies cool for 1 minute, and then transfer them to a wire rack to cool completely.

BBQ GRILLED BACON WRAPPED MAPLE GLAZED SCALLOPS

Steps:

• Soak long wooden skewers in water for about 20 minutes (available from the dollar store).
• Preheat BBQ to about 250°F.
• Mix BBQ sauce and Maple syrup.
• Wrap bacon around each scallop and thread onto a skewer (4 on each).
• Place each skewer on the grill.
• Sear for about 2 minutes each side.
• Spoon or brush BBQ sauce/Maple syrup mixture over entire skewer each turn.
• Grill and turn every 2 minutes.
• Remove from grill after about 8 minutes. The longer they are left on the crispier and somewhat chewier they will be.

HICKORY SMOKED MAPLE-GLAZED BACON-WRAPPED LOIN

Steps:

• 1. BRINE Take all of your brine ingredients and bring to a boil on the stove, stirring to mix well. Turn off heat and let cool. When completely cooled pour into a plastic bowl with lid and submerge tenderloin. Let these tenderloins soak overnight.
• 2. BACON PREP Put maple syrup in a small bowl, add about 2 tsp or more of cracked pepper. Mix together well. Separate your strips of bacon and set aside.
• 3. PORK LOIN Remove loin from brine - DO NOT throw out the brine if you are cooking in the smoker; set aside. Pat loin dry with paper towel Season loin with garlic powder, onion powder, and cracked pepper. ***Most smaller loins come with 2 loins in a package - if you have 2 loins put them together as one before wrapping with bacon, placing tapered end of one loin on thicker end of second loin. Skip folding tapered end step.***
• 4. WRAPPING THE LOIN WITH BACON **Before you begin to wrap the loin with bacon, know that you need to dip each piece of bacon in the maple syrup before wrapping around loin.** Take the tapered end of the pork loin and fold it over, hold it together while, with your free hand, take a piece of bacon, dip it in maple syrup and tightly wrap bacon around loin slightly stretching bacon as you wrap. Overlap your bacon and wrap tightly so you have no loose ends or sagging bacon pieces - this ensures you won't have to use toothpicks to keep the bacon in place. Continue wrapping the entire loin. At the end of the last piece of bacon, tuck the end under a piece of bacon that has been tightly wrapped. If you have any leftover maple syrup, drizzle over loin. Sprinkle bacon wrapped loins with a little more pepper.
• 5. COOKING: SMOKER The brine that you set aside... in your smoker, if you have a drip/steam pan, instead of using water fill it 1-inch from the top with the brine. If your smoker doesn't have a steam/dip pan, you can use a foil pan and place it on a bottom rack. Place the loins in the smoker and smoke at 200 - 220 degrees until the meat reaches 150 degrees (for safety - I cook to 145), remove, wrap in foil and let rest for at least 10 minutes before cutting and serving.
• 6. COOKING: BBQ GRILL Grill using indirect heat method, gently moving tenderloin around to evenly brown. Cook to internal temp of 150, remove from grill and let rest for 10 minutes before slicing.
• 7. COOKING: OVEN Preheat oven to 350 degrees. Wrap loin with bacon, without dipping in maple syrup. In a roasting pan with roasting rack, place loin on rack. Roast until you reach an internal temp of 140 (about 1hr 15 min). Baste/drizzle with maple syrup, return to oven and cook until internal temp reaches 150 (about 10 more minutes). Remove from oven, let rest 10 minutes before slicing.