The first time I made this bacon, we liked it. But it wasn’t an all out, geez we have to do THIS again recipe. So, I didn’t make it again . . . until recently. I had some extra bacon to use up and didn’t want to make a holy mess. The thing is, my pastry brush has gone missing and the basting brush for the grill has seen its day . . . about two years ago. So rather than risk brush bristles on my tasty bacon, I just poured the maple syrup on. Lordy, lordy . . . this stuff is like crack. Bacon crack. The other thing I found was that spraying the broiler pan with a little Pam goes a long way in making this perfect. Will, who could do without bacon usually, begs for seconds of this tasty breakfast treat. It’s that darn good.
Ina Garten’s Maple Roasted Bacon
serves 4 from Barefoot Contessa at Home
8 slices bacon
maple syrup (the real stuff, not Mrs. Butterworth’s)
Preheat oven to 400 degrees. Spray a broiler pan with Pam. Lay bacon slices on the upper rack of the pan (I used the broiler pan from my oven; Ina also suggests that you could use an oven rack over a baking sheet).
Put the bacon in the oven and cook for 15-20 minutes, until beginning to crisp.
Remove carefully from the oven and drizzle each bacon slice with maple syrup. Return to oven and cook for an additional 3-5 minutes.
Transfer bacon to a paper towel lined plate. Serve immediately.