Did someone say BACON?!  Cooked in maple syrup?!  SIGN.ME.UP.

Guys…this recipe is SO SO easy and totally drool-worthy.  With only two ingredients involved, this should definitely find its way into your brunch menu.  Wether it be an addition to a Bloody Mary bar, or served all on its own, it’s always a favorite at our house!

 

 

Since this only requires two ingredients, I try to get good quality bacon and syrup.  Here is what I focus on…

For the bacon…the trick is to get thick cut bacon, because once its baked in syrup it will be nice and juicy!  And when cooked properly, it will be firm enough to hold itself up if used in a Bloody Mary or placed in a mason jar!  

 

 

For the maple syrup…I get a 100% pure maple syrup, which means that there is only one ingredient…maple tree sap that has been boiled down to syrup.  This is so much better than using pancake syrup, which is an imitation syrup made up with artificial ingredients, and added sugar.  

We use a local Ohio syrup, Milligan’s Bourbon Barrel Aged Syrup, because it’s 100% pure, organic maple syrup tapped from a sustainable forest in Athens, Ohio!  

 

 

So how do we make this divine fancy bacon?

First step is to coat your bacon with syrup, both front and back.  I use an OXO Basting & Pastry Brush to coat the bacon (also great for coating other meats before baking).  After coated in syrup, lay bacon strips on a parchment lined baking sheet, and bake in a 400 degree F oven.  Bake for 15 min, before flipping and baking for another 15 min.  

 

 

Once your bacon strips have cooled, drizzle with extra syrup and serve!  I love to serve mine in a mason jar or as an ingredient on a Toast Bar !