Maple Roasted Bacon

Remember that breakfast pie from yesterday?

Meet its new best friend... maple roasted bacon.  He's sweet, salty and slightly crispy.  He's not exclusive though; he gets around and pretty much goes well with any breakfast/ brunch you could imagine.

I'm willing to bet he would cozy up nice to french toast, pancakes or anything else you fancy in the morning.   This bacon will rock your world.

Have you ever roasted bacon?  There's no turning, there's no grease popping in your face, and it comes out slightly chewy, slightly crispy.  It's pretty perfect.

From my little kitchen to yours... Enjoy.

Maple Roasted Bacon
Adapted from Ina Garten
Recipe Notes
I've tried roasting bacon before and it didn't work out.  The only thing I can attribute this to is the bacon. I used an extra-thick applewood smoked bacon.  The thickness helped it stay chewy, but crisp on the outside.   This recipe calls for a baking rack.  I used this pan that came with our oven that has a slotted pan over a a shallow pan.  If you have a metal baking rack, that will work too.  You just need something that allows the grease to drip down.
Ingredients
8 slices extra thick cut bacon
1 tablespoon good quality maple syrup
Tools
Baking rack
Step by Step
Preheat oven to 400 degrees F.  Place a baking rack on top of a rimmed baking sheet.  Arrange the bacon in a single layer on the rack.  Bake for 15 to 20 minutes, until the bacon is beginning to brown and crisp.  Carefully remove the pan from the oven (be careful because there will be a lot of hot grease on the lower level pan).  Brush each slice of bacon with maple syrup and continue to cook for 3 to 5 minutes, until bacon is browned and crisped, but not burned.  Place bacon on a paper towel to drain slightly.  Serve warm.

Serves 4