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This Maple Bacon Crack is the sweet-and-salty snack you didn’t know your holiday table was missing—and trust me, once you taste that caramelized crunch, there’s no going back.
Why You’ll Love This Recipe
- Ready in under an hour—no marathon in the kitchen.
- Uses pantry staples (bacon, maple syrup, brown sugar).
- No fancy gadgets—just a baking sheet and foil.
- Perfect for gifting in holiday tins or jars.
- Sweet meets salty in one addictive bite.
- Crowd-pleaser at potlucks, tailgates, cookie swaps.
- Easily doubled or tripled for big gatherings.
- Pantry-friendly: store-bought bacon brands work great.
Ingredients
• 1 lb thick-cut bacon, applewood-smoked (I like Oscar Mayer)
• ½ cup pure maple syrup (Grade A dark for deep flavor)
• ½ cup packed brown sugar (light or dark, your call)
• 1 tsp vanilla extract (pure, not imitation)
• Pinch of cayenne pepper (optional, for a subtle kick)
• ¼ tsp freshly ground black pepper
• ¼ cup chopped pecans or walnuts (optional crunch)
• Flaky sea salt, for finishing
Directions
- Preheat & Prep
Heat oven to 400 °F. Line a rimmed baking sheet with foil, then set a wire rack on top—this gives bacon room to breathe and syrup to sizzle crisply. - Lay Out the Bacon
Arrange bacon strips side by side on the rack; they’ll shrink and curl, so don’t overlap. Pro tip: Use thick-cut slices so they hold up under the sugar load. - Whisk the Glaze
In a small bowl, stir together maple syrup, brown sugar, vanilla, cayenne and black pepper until the sugar almost dissolves. It’ll thicken as it bakes—no need to boil in advance. - Drizzle & Coat
Spoon the glaze evenly over each strip, letting it pool a bit on the foil below. If you love nuts, sprinkle chopped pecans now so they stick. - Bake to Perfection
Slide tray into the center rack. Bake 20–25 minutes, rotating halfway, until edges look caramel-bubbly and bacon is golden. Keep an eye at minute 20—sugars can scorch fast! - Cool & Snap
Let bacon cool on the rack for 30 minutes—or longer if you can wait. You want that “crack” sound: a sure sign the glaze set right. - Break into Pieces
Use clean kitchen shears or your hands to snap into bite-sized shards. Don’t rush this part; if it’s still soft, pop back in the oven 2–3 minutes more. - Season & Serve
Scatter a few more sea salt flakes on top—just enough to pop against the sweetness. Then stand back, because everyone will pounce. - Share the Love
Arrange on a platter with holiday décor or tuck into cellophane bags for neighbor gifts. It’s addictive, so label “one-per-person” if you must!
Servings & Timing
Makes 24–30 crunchy pieces
Prep Time: 15 minutes (plus heating oven)
Cook Time: 20–25 minutes
Chill Time: 30 minutes
Total Time: about 1 hour
Variations
• Swap pecans for slivered almonds for a different crunch.
• Use coconut sugar instead of brown sugar for a paleo-ish twist.
• Add a dash of smoked paprika for deeper, earthy notes.
• Drizzle melted dark chocolate over cooled pieces for double decadence.
• Choose turkey bacon to lighten it up—adjust bake time as needed.
• Mix in crushed pretzels before cooling for salty-crunch contrast.
Storage & Reheating
Store in an airtight container at room temperature for up to 5 days, or in fridge for a week. For longer stash, freeze flat in parchment layers up to 3 months. No reheating needed—just bring pieces to room temp or pop in a warm oven (350 °F, 3–5 minutes) to refresh the crackle.
FAQs
Q: Can I use regular bacon instead of thick-cut?
A: Absolutely—just watch the bake time; thinner slices crisp faster and may burn if left too long.
Q: Why did my glaze get sticky instead of crunchy?
A: Likely not baked long enough or cooled too briefly. Let sit on the rack until fully firm.
Q: Can I skip nuts for a nut-free version?
A: Yes, just omit pecans. The treat is still addictive without them.
Q: How do I prevent sugar overflow on the foil?
A: Use a rimmed sheet pan—foil helps with cleanup, but edges should hold any drips.
Q: Is this okay for kids?
A: It’s a sugary snack, so small portions are best—plus they’ll love the novelty of candy-coated bacon!
Q: Can I make it gluten-free?
A: There’s no flour here—so it’s naturally gluten-free as long as your bacon is certified GF.
Q: Any tips for holiday gift-wrapping?
A: Layer in parchment rounds inside a cookie tin with colorful tissue or ribbon; it looks charming—and keeps pieces crisp.
Conclusion (H2)
Maple Bacon Crack ticks every box: sweet, salty, crunchy, and impossibly easy. Whether you’re filling gift tins or just indulging on movie night, it’s the kind of snack that sparks conversation (and serious snack-envy). Give it a whirl, then come back and tell me how many pieces you managed to hide from your loved ones!
Maple Bacon Crack
Ingredients
- 1 lb thick-cut bacon applewood-smoked
- 1/2 cup pure maple syrup Grade A dark
- 1/2 cup packed brown sugar light or dark
- 1 tsp vanilla extract pure
- Pinch cayenne pepper optional
- 1/4 tsp black pepper freshly ground
- 1/4 cup pecans or walnuts chopped, optional
- flaky sea salt for finishing
Instructions
- Heat oven to 400°F and line a rimmed baking sheet with foil; place a wire rack on top for crisp baking.
- Lay thick-cut bacon strips side by side on the rack without overlapping to ensure even cooking.
- In a bowl, whisk maple syrup, brown sugar, vanilla, cayenne and black pepper until sugar begins to dissolve.
- Spoon the maple-brown sugar mixture over each strip, letting a bit drip onto the foil for caramel clusters.
- Bake 20–25 minutes, rotating halfway, until the glaze is bubbly and bacon edges are golden brown.
- Let bacon cool on the rack for at least 30 minutes so the glaze sets into the perfect crack.
- Snap cooled strips into bite-sized shards with kitchen shears or by hand for easy serving.
- Scatter flaky sea salt on top and arrange on a platter or pack into gift bags for a festive treat.
Notes
Nutrition
