The sweetness of the maple syrup and brown sugar with the floral notes of cardamom will bring something new and exciting to your glazed bacon experience.
- 1 pound thick cut bacon
- 1/2 cup maple syrup
- 1 Tablespoon light brown sugar
- 2 1/2 teaspoons ground cardamom
-
Preheat oven to 350°.
-
Arrange bacon slices on a foil lined baking sheet in a single layer. You can use two sheets if needed to make sure they don't overlap.
-
Bake for 15 minutes.
-
While it bakes, mix up the glaze ingredients in a small bowl. Mix very well.
-
After 15 minutes is up, remove bacon, drain the fat *see notes* from the sheet and brush the top side of each bacon slice with the glaze.
-
Bake for 7 minutes. Remove from oven and flip bacon over. Glaze the other side of each slice. Return to oven.
-
Bake 7 to 10 minutes more until they reach your desired level of crispiness. Thinner pieces should be done around 7 minutes, thicker pieces may need longer. Keep an eye on them to make sure they don't burn but glaze should darken and bubble.
-
Let bacon cool on a sheet of parchment paper until ready to serve.
You can drain the fat into a ramekin or mug and let it cool. Then you can refrigerate it and use it as a cooking fat.
There's no set standard of thickness to thick cut bacon so you will need to keep an eye on it toward the end to catch it at its peak doneness. "Undercooked" bacon will still be delicious it will just be a bit softer and stickier to the touch.