Baked Maple Garlic Bacon
Thick-cut bacon baked at 400°F, finished with Great North Maple Garlic for a sweet garlicky glaze. Easy, hands-off, ready in about 10-14 minutes.
This recipe was developed by Spice House manager Lonnie Romero, and consistently produces the best bacon ever.
- Bake thick-cut bacon at 400°F on parchment, flat with no overlap, for 6-10 minutes, then sprinkle Great North Maple Garlic and bake 4 minutes more.
- Using parchment or a wire rack keeps cleanup easy and improves texture; add the sweet garlic seasoning near the end to avoid burning.
- Leftovers keep 3 to 4 days in the fridge and reheat best in the oven for crispness.
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Preparation Instructions:
Preheat oven to 400.
Line a large baking sheet with parchment paper. Arrange strips of bacon so that they lay flat with no overlap.
Bake bacon for 6-10 minutes. Remove pan from oven and sprinkle with Great North Maple Garlic. Return bacon to oven and bake until crispy, about 4 minutes more.
Eat as soon as it's cool enough not to burn you, if you can wait that long.
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Frequently Asked Questions
How long should I bake the bacon?
Preheat to 400°F. Bake the bacon flat on parchment for 6 to 10 minutes, remove and sprinkle Great North Maple Garlic, then return to the oven about 4 more minutes until crispy. Total time is about 10 to 14 minutes depending on bacon thickness and your oven.
Can I use thin-sliced bacon instead of thick-cut?
Yes. Thin bacon will cook faster. Start checking at 4 to 6 minutes before adding the seasoning and expect a shorter second bake. Watch closely so the sugar in the seasoning does not burn.
Do I need parchment paper or can I use something else?
Parchment makes cleanup easy and prevents sticking. You can also use foil or a rimmed baking sheet. For extra crispness and less grease on the bacon, place a wire rack over the sheet so fat drips away.
How much Great North Maple Garlic should I use?
Use about 1 tablespoon for 1 pound of bacon as the recipe suggests. Adjust up or down to taste, but sprinkle it only near the end so the sugars do not burn.
Can I prepare the bacon ahead of time?
Yes. You can par-bake the bacon, cool, and refrigerate up to 3 to 4 days. When ready to serve, sprinkle the seasoning and finish in a hot oven until crisp. Avoid seasoning raw bacon far ahead because the sugar can cause burning.
How do I get extra crispy bacon?
Use a wire rack so fat drains away, bake a few minutes longer after seasoning, or finish briefly under the broiler while watching closely. Pat with paper towel after baking to remove excess grease.
What can I use if I do not have Great North Maple Garlic?
You can substitute a mix of maple syrup or brown sugar plus garlic powder. Apply any sugary topping only at the end of baking so it caramelizes without burning. Taste and adjust amounts to avoid overpowering the bacon.
How should I store and reheat leftover bacon?
Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat in a 350°F oven for 5 to 8 minutes for best crispness. You can microwave for quick service but the oven gives better texture.
How long should I bake the bacon?
Preheat to 400°F. Bake the bacon flat on parchment for 6 to 10 minutes, remove and sprinkle Great North Maple Garlic, then return to the oven about 4 more minutes until crispy. Total time is about 10 to 14 minutes depending on bacon thickness and your oven.
Can I use thin-sliced bacon instead of thick-cut?
Yes. Thin bacon will cook faster. Start checking at 4 to 6 minutes before adding the seasoning and expect a shorter second bake. Watch closely so the sugar in the seasoning does not burn.
Do I need parchment paper or can I use something else?
Parchment makes cleanup easy and prevents sticking. You can also use foil or a rimmed baking sheet. For extra crispness and less grease on the bacon, place a wire rack over the sheet so fat drips away.
How much Great North Maple Garlic should I use?
Use about 1 tablespoon for 1 pound of bacon as the recipe suggests. Adjust up or down to taste, but sprinkle it only near the end so the sugars do not burn.
Can I prepare the bacon ahead of time?
Yes. You can par-bake the bacon, cool, and refrigerate up to 3 to 4 days. When ready to serve, sprinkle the seasoning and finish in a hot oven until crisp. Avoid seasoning raw bacon far ahead because the sugar can cause burning.
How do I get extra crispy bacon?
Use a wire rack so fat drains away, bake a few minutes longer after seasoning, or finish briefly under the broiler while watching closely. Pat with paper towel after baking to remove excess grease.
What can I use if I do not have Great North Maple Garlic?
You can substitute a mix of maple syrup or brown sugar plus garlic powder. Apply any sugary topping only at the end of baking so it caramelizes without burning. Taste and adjust amounts to avoid overpowering the bacon.
How should I store and reheat leftover bacon?
Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat in a 350°F oven for 5 to 8 minutes for best crispness. You can microwave for quick service but the oven gives better texture.
Absolutely amazing. Better than the million dollar bacon recipes!
I brush the bacon with maple syrup first, then sprinkle with Gateway to the North! Soooooo good. BLTs were the best ever this year!
OMG! This takes bacon to a whole new level! I did cook it for about 25 minutes instead of the recommended amount. The fat just melted in your mouth with the most incredible flavor!
I experimented with this recipe by making only a couple of pieces for myself, and these were amazing. They could be used in so many different ways too and not just breakfast: wrapped around steak, chicken or shrimp; made into savory appetizers for guests; crumbed over salads with a little bleu cheese or served on burgers. Thank you for sharing!