Maple Brown Sugar Bacon

Ingredients

• 110 g (½ cup), lightly packedlight brown sugar
• 27 g (¼ cup)pecans, chopped or whole
• 30 g (¼ cup)shelled pistachios, chopped or whole
• 1 teaspoonsea salt
• 1 teaspoonfresh rosemary, chopped
• ⅛ teaspoonground cayenne pepper
• 30 ml (2 tablespoons)pure maple syrup
• 227 g (½ pound)thick-cut bacon, cut in half crosswise

Instructions

1. 1

   Prepare the oven

   Heat the oven to 190°C (375°F). Line a baking sheet with foil and set a wire rack on top.

2. 2

   Make the topping

   Put the brown sugar, nuts, salt, rosemary and cayenne in a food processor and process until the nuts are finely ground. Add the maple syrup and process until the mixture is moistened and resembles coarse, wet sand.

3. 3

   Top the bacon

   Arrange the bacon pieces on the rack about 2.5 cm (1 inch) apart, without letting them touch. Use a small spoon to spread the nut and sugar mixture evenly over each piece.

4. 4

   Bake and serve

   Bake for 25–30 minutes, until the topping is nicely browned. Remove from the oven and leave to rest for a few minutes; it will be very hot. Transfer the bacon to a paper towel-lined plate, then serve warm or at room temperature.

What is maple brown sugar bacon?

This American-style candied bacon pairs smoky, salty strips with a sweet, nutty coating and a little cayenne heat. Candied bacon is a simple way to turn bacon into a brunch side or shareable snack.

Here, pecans and pistachios add crunch and rosemary brings an aromatic savoury note. Baking the bacon on a rack lets the heat reach it all round while the topping browns.

Nutrition and macros by portion

The nutrition label shows one serving as written: 305 calories, 6g protein, 25g carbs, 20g fat.

The brown sugar and maple syrup provide most of the carbohydrates, while the bacon, nuts and sugar contribute fat; bacon and nuts also supply protein. Pair a piece with fruit or vegetables and an unsweetened drink to add freshness alongside the rich, sweet-savoury bacon.

Choosing the ingredients

Thick-cut bacon: its substantial slices hold the topping well as they bake. Cutting each slice in half makes the pieces easier to arrange and serve.

Nuts and maple: either chop the nuts first or let the food processor grind them with the sugar. Use pure maple syrup for the topping’s maple flavour and to help moisten the mixture.

Getting the topping right

Food processor: pulse the sugar, nuts, salt, rosemary and cayenne until the nuts are finely ground. The mixture should be evenly crumbly rather than left with large pieces.

Maple syrup: process it in just until the topping looks like coarse, wet sand. This texture helps it spread across the bacon without turning into a smooth paste.

Spacing and browning

Leave a gap: arrange the pieces about 2.5 cm apart and make sure they do not touch. Spacing gives the bacon room to cook without the slices sticking together.

Watch the topping: begin checking at 25 minutes, as the recipe gives a 25–30-minute baking window. Take the tray out when the topping is nicely browned.

Resting before serving

Hot topping: the bacon and sugar coating are extremely hot straight from the oven. Let the pieces rest for a few minutes before moving them.

Paper towel: transfer the bacon to a paper towel-lined plate, then arrange it on a serving plate. It can be enjoyed warm or once it has reached room temperature.

Serving ideas

At brunch: serve the bacon alongside eggs, toast or fruit for a mix of sweet, salty and fresh flavours. It also works as a small appetiser on its own.

For a snack: arrange the pieces on a platter once they have cooled enough to handle. Keep them separate so the topping stays easy to pick up.

Recipe notes & tips

• Line the baking sheet with foil to catch drips and make the tray easier to clean.
• Keep the bacon pieces about 2.5 cm apart so they do not touch.
• Process the topping until the nuts are finely ground for an even coating.
• Spread the topping over each piece rather than piling it in the centre.
• Rest the bacon for a few minutes before transferring it, as the topping is very hot.

Variations

• More heat: increase the cayenne slightly for a spicier topping.
• Herb change: use finely chopped thyme in place of rosemary for a different herbal note.
• Pecan emphasis: use more pecans and fewer pistachios while keeping the total quantity of nuts the same.
• Coarser nuts: chop the nuts by hand and mix them into the sugar mixture for a chunkier topping.
• Brunch platter: serve the bacon with eggs and toast for a more substantial brunch.

Common mistakes to avoid

• Crowded rack: touching pieces can stick together; leave about 2.5 cm between them.
• Large nut pieces: they can make the coating uneven; process the nuts until finely ground.
• Dry topping: it may not spread easily; process in the maple syrup until the mixture resembles coarse, wet sand.
• Overbaking: the topping can become too dark; check the bacon from 25 minutes onwards.
• Handling too soon: the coating is very hot after baking; let the pieces rest for a few minutes before transferring.

How to store

Once cooled, refrigerate leftovers in an airtight container and use within 3–4 days. Reheat briefly in a low oven until warmed through, or enjoy at room temperature.

Frequently asked questions