Maple candied bacon

Name: Maple candied bacon
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 1 package of 375 g thick-cut bacon (preferably from butcher); 3 tbsp (45 ml) quality dark maple syrup; 2 tbsp (30 ml) reduced-sodium soy sauce; 2 tsp (10 ml) Dijon mustard

Preparation 5 min
Cooking 18 min
Servings 4 to 6
Freezing I do not suggest

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Ingredients

1 package of 375 g thick-cut bacon (preferably from butcher)
3 tbsp (45 ml) quality dark maple syrup
2 tbsp (30 ml) reduced-sodium soy sauce
2 tsp (10 ml) Dijon mustard

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Preparation

Preheat oven to 375°F (190°C). Line a large baking sheet with aluminum foil, bringing up the sides all around to create a border. This protects the pan from grease and sugar that drips during cooking. Be careful not to puncture the aluminum.
In a small bowl, whisk together maple syrup, soy sauce and Dijon mustard until smooth.
Place thick bacon slices in a single layer on the lined baking sheet, without touching each other.
Generously brush each bacon slice with the maple glaze.
Bake for 15 to 18 minutes, until bacon is well browned and caramelized, and glaze is bubbling around the slices. Watch the cooking from 15 minutes on. You want dark but not burnt. It’s normal if the edge of the pan gets a bit burnt (sugar accumulates melting with the fat).
Remove from oven and let cool 5 minutes on the pan so bacon becomes crispy. Carefully transfer to paper towels or directly to your serving dish.