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Sweet and Spicy Maple Bacon

This easy Sweet and Spicy Maple Bacon is baked in the oven, made with just 4 simple ingredients, and is a deliciously different way to enjoy bacon. Perfect for breakfast, brunch, sandwiches, and more!

Crisp yet chewy and salty, smoky and sweet with a little bit of heat…it’s a texture and flavor combination that’s pretty hard to beat. And it’s what makes this maple bacon so darn good that you’ll definitely be reaching for more!

So, last month, we finished our 10th season of making maple syrup. We still do it the way David’s grandparents did – outside in a huge pan over a wood fire – and the syrup is absolutely amazing (if I do say so myself!).

Around here, we put it on so many things besides pancakes, waffles and French toast. It goes in or on ice cream, coffee and tea, cereal, oatmeal, smoothies, baked goods, veggies like glazed carrots, marinades for meat, and lots more.

And, yes, we sometimes even put it on our bacon. It’s one of our favorites along with a sprinkle of black pepper and cayenne pepper for a spicy kick.

Plus, we bake it in the oven, which is such an easy way to cook bacon without all the flipping and splatters.

Such a yummy treat, I think this maple glazed bacon is some of the best bacon ever. It’s a must-try!

Ingredients You Need

Note: Ingredient amounts are in the recipe card at the bottom of the post.

the ingredients needed to make sweet and spicy maple bacon
  • Thick-cut bacon (I think thick-cut is best, but you can use regular-cut bacon)
  • Pure maple syrup (pancake syrup is not maple syrup, and it’s not an acceptable substitute here)
  • Black pepper
  • Cayenne pepper

Special Equipment Needed

  • Large rimmed baking sheet (I use a half sheet pan)
  • Large wire rack (it should be big enough to fit the entire sheet pan and hold all of the bacon)

How To Make Sweet & Spicy Maple Bacon

Note: This is just a brief overview of the steps. For the full printable recipe with ingredient amounts and detailed instructions, please go to the recipe card at the bottom of the post.

8 slices of bacon on a wire rack set over a baking sheet covered with aluminum foil

Preheat the oven to 375°F.
Arrange the bacon slices on a wire rack set over a baking sheet lined with aluminum foil.

close up of maple syrup being brushed onto the bacon

Brush the top side of the bacon slices with half of the maple syrup.

graphic of an oven with text that says 375 degrees Fahrenheit

Bake for 20 minutes.

close up of maple syrup being brushed on the partially cooked bacon

Brush the top side of the bacon slices with the remaining maple syrup.

the slices of partially cooked bacon sprinkled with black pepper and cayenne pepper

Evenly sprinkle the black pepper and cayenne pepper over the bacon slices.

Bake for an additional 15 to 20 minutes or until the bacon is lightly crisp (or done to your liking).

cooked maple bacon on wire racks set over a sheet pan lined with aluminum foil

Allow the bacon to rest for 5 to 10 minutes.

sweet and spice maple bacon piled on a white plate with text that says enjoy

Transfer the bacon to a serving dish and enjoy!

Recipe Tips & Tidbits

  • Normally, when I bake bacon in the oven, I usually just put it right on the foil-lined baking sheet. But with this recipe, you want to put the bacon on a wire rack so that the grease will drip off as it cooks. If you were to let the bacon cook sitting in the grease, it could wash away the syrup and spices, and we don’t want that!
  • I’ve never had a problem with the bacon sticking to the wire rack. But if you are concerned about that, you can spray the rack with cooking spray before adding the bacon.
  • Don’t overlap the bacon slices. It’s okay if the edges touch lightly, but you don’t want any bare spots without the syrup and spices. Plus, if you overlap the slices, they will likely stick together.
  • Darker maple syrup will give you a deeper maple flavor than lighter maple syrup.
  • Feel free to adjust the amounts of black pepper and cayenne pepper to suit your own personal tastes.
  • All ovens are different, the thickness of the bacon slices can vary, and some of us prefer our bacon less or more crisp than others, so the total cooking time is approximate and can vary.
    • Just keep an eye on it, especially towards the end of the cooking time – this is when it can go from almost perfect to burnt rather quickly – to make sure it is done the way you like it.
sweet and spicy maple bacon on a wire rack on a baking sheet with kitchen tongs on the side

Substitutions & Variations

  • I think that thick-cut bacon is best for this recipe, but you can use regular thinner-cut bacon if you prefer or if that’s what you have.
    • Regular-cut bacon will cook quicker and will usually turn out much crispier (thick-cut bacon will be a little more chewy), so you’ll need to watch it and reduce the cooking time accordingly. You may even want to cook the bacon at 350°F instead of 375°F so it cooks a little slower since it is thinner.
  • If you’re not into spicy heat, you can omit the cayenne pepper and even the black pepper and just use the maple syrup. It will still be very delicious!

Storing Leftovers & Reheating

If you have leftover maple bacon, store it in an airtight container in the refrigerator for up to 3 to 4 days.

Reheat your maple bacon in the oven at 350°F on a wire rack set over a baking sheet (just like when you originally cooked it) until heated through. Or you can reheat it on a microwave-safe plate in the microwave in 30-second intervals until it is heated through.

4 slices of maple bacon on a white plate

What to Serve With Sweet & Spicy Maple Bacon

Of course, maple bacon is excellent served with any breakfast or brunch fare like scrambled or fried eggs, omelets, frittatas, pancakes, waffles, French toast, and more.

You could also use it in salads, mixed with veggies (hello, roasted brussels sprouts), sprinkle it on top of baked potatoes, layer it on burgers or club sandwiches, put it in a grilled cheese sandwich of a breakfast sandwich…so many options.

My favorite way to enjoy it? Maple Bacon BLTs. And that recipe is coming up next, so stay tuned!

I hope you try this Sweet and Spicy Maple Bacon recipe and love it as much as I do. Thanks for visiting today!

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More Recipes With Bacon To Try

If you make this recipe, I’d love to know how it went! Please leave a star rating and comment below. Thanks!

sweet and spicy maple bacon on a white plate with kitchen tongs on the side

Sweet and Spicy Maple Bacon

This easy Sweet and Spicy Maple Bacon is baked in the oven, made with just 4 simple ingredients, and is a deliciously different way to enjoy bacon. Perfect for breakfast, brunch, sandwiches, and more!
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Author: Michelle
Prep Time: 5 minutes
Cook Time: 35 minutes
Resting Time: 5 minutes
Total Time: 45 minutes
Servings: 8 pieces
Estimated Calories: 86

Ingredients

  • 8 slices thick-cut bacon
  • 4 tablespoons pure maple syrup, divided
  • ¼ teaspoon black pepper, or to taste (freshly cracked is best)
  • ⅛ to ¼ teaspoon cayenne pepper, or to taste

Special Equipment

  • large rimmed baking sheet (I use a half sheet pan)
  • large wire rack (big enough to fit the baking sheet and hold all of the bacon)

Instructions

  • Preheat the oven to 375°F.
  • Line a large rimmed baking sheet with aluminum foil; place a large wire rack in the pan.
  • Arrange the bacon slices on the wire rack in a single layer without any overlapping (it's okay if the edges of the slices touch a bit).
  • Evenly brush half of the maple syrup (2 tablespoons) over the top of the bacon slices.
  • Bake for 20 minutes.
  • Remove the pan from the oven and evenly brush the remaining maple syrup over the top of the bacon slices.
  • Sprinkle the black pepper and cayenne pepper evenly over the bacon slices.
  • Return the pan to the oven and bake for an additional 15 to 20 minutes or until the bacon is lightly crisp (or done to your liking).
  • Remove the pan from the oven and allow the bacon to cool on the wire rack for 5 to 10 minutes. It will crisp up a little more during this time.
  • Transfer to a serving plate and enjoy!

Notes

  • I think that thick-cut bacon is best for this recipe. But you can use regular thinner-cut bacon if you prefer or if that’s what you have.
    • Regular-cut bacon will cook quicker and will usually turn out much more crispy (thick-cut bacon will be more chewy with lightly crisp edges), so you’ll need to watch it and reduce the cooking time accordingly.
  • I’ve never had a problem with the bacon sticking to the wire rack. But if you are concerned about that, you can spray the rack with cooking spray before adding the bacon.
  • All ovens are different, the thickness of the bacon slices can vary, and some of us prefer our bacon less or more crisp, so the total cooking time is approximate and can vary.
    • Just keep an eye on it, especially towards the end of the cooking time – this is when it can go from almost perfect to burnt rather quickly – to make sure it is done the way you like it.
  • If you’re not into spicy heat, you can omit the cayenne pepper and even the black pepper and just use the maple syrup. Still very delicious!
  • Please refer to the post for additional tips, information on storing and reheating leftovers, and serving suggestions.
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