Maple-flavoured whiskey is the star in this recipe, along with delicious thick-cut Bacon, of course! The secret to getting it more crispy and retaining all of the flavours? Cornstarch! When you boost it with ground cayenne, black pepper, brown sugar and a little more maple syrup, you get what I call a delectable, crispy sweet/savoury snack that no one can resist!
Pat bacon strips dry with paper towels, then place them into a shallow dish. Add maple whiskey, maple syrup, ground cayenne pepper and ground black pepper to the bacon. Gently massage the mixture with the bacon. Cover with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 375°F (191°C) and make sure the oven rack is moved to the middle shelf. Line a rimmed baking pan with aluminum foil and place a heatproof wire rack inside the pan.
Combine brown sugar and cornstarch in a medium bowl. Add half of this amount to the bacon in the shallow dish and gently mix to combine. Lay each bacon strip on the rack in a vertical order (crosswise) without overlapping the strips. Use a spoon or your fingers to sprinkle the reserved sugar in an even, thin layer onto the bacon. Bake bacon strips in batches if all of them do not fit on the rack at once.
Bake the bacon for 20 to 25 minutes or until the bacon has browned and the sugar is bubbling/caramelized. Since heat varies from oven to oven and if you find that your bacon is browning faster than the sugar can caramelize, drop the oven temperature to 350°F and extend your baking time to 5 - 10 minutes.
Cool bacon on a separate wire rack for at least 30 minutes before serving. This gives the sugar a chance to harden as it cools. If you are baking bacon in batches, carefully change out the aluminum foil for the pan to avoid burning the sugar to a smoking point in the oven.
Video
Notes
I can't find Maple flavoured whiskey; what else can I use? If you can't find maple-flavoured whiskey, mix 1/2 cup regular whiskey with two tablespoons maple syrup or two teaspoons maple extract. Bourbon is another excellent alcohol substitute.Do I have to use thick-cut bacon?Using thick-cut bacon strips gives you a chewy interior and crispy exterior. It also gives it enough time to caramelize the sugar to a perfect crispy texture without burning the sugar (or bacon). If you prefer to use thin-sliced bacon for a crispy texture throughout, adjust the recipe by reducing the temperature and baking time.How do I avoid burnt bacon edges?You can lower the heat by 20 to 25 degrees and extend the baking time. Also, you can trim the bacon ends with a sharp knife by cutting each end crosswise so that each strip is even and not pointed.How should I store leftover candied bacon?I recommend enjoying the candied bacon on the day you make it for the best quality. If you have leftover bacon that you want to store for later, you can wrap each strip with wax paper and then place it into an airtight container or mason jar. Refrigerate it for up to a week.How should I reheat candied bacon?To reheat bacon, remove the wax paper and place bacon in the oven at 325°F on a baking tray lined with parchment paper. Bake bacon for 10 minutes or until the sugar bubbles a little bit. Remove from the oven and cool for 15 minutes before serving.