Maple Glazed Black Pepper Bacon Recipes

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil then a wire rack.
• Whisk together the maple syrup, pepper, and mustard. Lay the bacon on the rack being careful not to overlap. Brush the bacon with the syrup mixture.
• Put the baking sheet on the top rack of the oven and bake until golden and crisp, 18 to 20 minutes. Remove from the oven and let cool slightly before serving.

Steps:

• Preheat the oven to 375 degrees F. Arrange the bacon on a wire rack set on a rimmed baking sheet. Bake until the fat starts rendering, about 10 minutes. Remove from the oven and blot the bacon with paper towels on both sides.
• Combine the brown sugar, maple syrup and cayenne in a small microwave-safe bowl. Microwave, stirring, until smooth, 30 seconds to 1 minute. Brush the bacon with half the syrup mixture and sprinkle with half the ground peppercorns. Bake until the bacon browns around the edges, about 15 minutes. Flip and blot the other side with paper towels, then brush with the remaining syrup mixture (reheat in the microwave, if necessary); sprinkle with the remaining peppercorns. Continue baking until the bacon browns and the sugar melts, 15 to 20 more minutes. Let cool slightly.

Steps:

• Position wire racks on 2 rimmed baking sheets. Lay 1 pound bacon in a single layer on the racks and bake 7 minutes at 375 degrees F. Brush with maple syrup and continue baking until caramelized, about 25 minutes, flipping, brushing with syrup and seasoning with pepper every 5 minutes. Let cool 5 minutes on the racks.

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking pan with 3 layers of foil.
• Arrange the bacon on the prepared baking pan in a single layer, then sprinkle evenly with the sugar and pepper. Bake until well browned, 35 to 40 minutes. Drain on paper towels and serve.

Steps:

• Preheat oven to 375°F with racks in upper and lower thirds.
• Arrange bacon slices in 1 layer (not overlapping) on racks of 2 large broiler pans (if you only have one, use a large rectangular metal rack set inside a large baking pan for the second). Bake until fat is rendered but bacon isn't crisp, about 20 minutes. Drain on paper towels.
• Arrange all of bacon in 1 layer on rack of 1 broiler pan. Brush top with syrup and sprinkle with pepper. Bake until bacon is crisp and deep golden, 20 to 25 minutes. Drain, glazed side up, on paper towels.

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.

Steps:

• Adjust oven rack to middle position. Heat oven to 375°F. Line cookie sheet with sides with foil.
• Place bacon on cookie sheet in single layer. Bake 10 minutes. Drain off fat.
• Meanwhile, in 1-quart saucepan, heat syrup and jelly, stirring occasionally, until jelly melts and syrup is warm. Remove from heat.
• Use pastry brush to brush about half the syrup mixture on bacon (you don't have to use it all, just enough to moisten bacon), then sprinkle with pepper. Bake 15 minutes.
• Flip bacon, brush with remaining syrup mixture and sprinkle with pepper. Bake 20 minutes longer or until bacon is glazed and done. Serve warm.

Steps:

• Preheat oven to 300°F (150°C).
• Combine vinegar, maple syrup, and brown sugar in a bowl. Set aside.
• Slice Canadian bacon about ½-inch thick. Arrange the slices in a casserole or baking dish, and spoon the syrup mixture over the slices.
• Bake for 30 minutes. Serve hot or at room temperature. (To serve as a snack, cut slices into bite-sized pieces and serve with toothpicks.).

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.

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.

Steps:

• put wire racks over 2 rimmed baking sheets.
• lay 1 lb. bacon in a single layer on the racks and bake 6-8 mins at 375.
• brush with maple syrup and season with black pepper and flip after each brush and seasoning, at least 4 times, until bacon is caramelized, usually 25 minutes.
• let cool about 5 mins on the racks.