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Your weekend bacon will never be the same once you try this easy maple rosemary candied bacon! Perfect for weekend breakfast or brunch, or on a BLT!

A perfect girl’s weekend should have four very important things. Best friends, good food, wine, and lots of naps. Fine, also no small children asking me for an unending supply of snacks. And then, more good food. Primarily, amazing bacon. All of these things I found in Boise. Boise and I have a long history and having a chance to go back with my girlfriends a couple of weeks ago once again solidifies that it is one of my all time favorite towns and a home away from home for me.

And since we went HARD on the bacon shots from local restaurant aptly named BACON, well, I immediately said I was coming home to recreate their famed Maple Rosemary bacon. And I did. You are MOST welcomed.

Maple rosemary bacon cooked in the oven on a parchment lined baking sheet with rosemary sprigs and toast

How to Cook Bacon In the Oven

Cooking bacon in the oven is hands down my favorite way to make bacon. It is mostly hands off, doesn’t require constant hovering over it, and is always super consistent. You do have to monitor it based on whether or not you prefer thick cut bacon or thin sliced bacon, but once you find the time, temperature, and cut of the bacon you prefer, you are off to the races and can basically make it in your sleep!

For me – I prefer a thick, center cut bacon with a heavy meat to fat ratio.

I set my oven to 400 degrees fahrenheit.

Line a rimmed baking sheet with heavy duty aluminum foil, and lay the bacon on it in a single layer.

Place on the middle rack of the oven for 10 to 11 minutes. Flip, and then cook another 10 to 11 minutes, or until it reaches the right crispness you want.

Again, this will depend on the thickness of your bacon and how crispy you want it. So the first few times you will want to monitor it to make sure it doesn’t burn. Drain slices on a paper towel lined plate and then eat.

Maple rosemary bacon cooked in the oven on a parchment lined baking sheet with rosemary sprigs and toast

How to Make Maple Rosemary Candied Bacon

The process here is the same as baking it in the oven. But with a few extra ingredients – maple syrup and fresh minced rosemary.

You can use maple crystals if you have them, but most people don’t. So just use real maple syrup, not the imitation Log Cabin stuff.

Drizzle a couple of teaspoons of syrup onto each slice and brush it with a pastry brush, sprinkle with half of the minced rosemary, bake for the desired time, flip, drizzle and brush with more syrup and repeat for the remaining time.

Because of the moisture in the maple syrup you will likely need to cook the bacon slightly longer for the maple syrup to candy appropriately if you want crunchy bacon.

Alternatively, you can wait until the last 5 minutes of the baking for the bacon to be nearly crispy to drizzle it with bacon if you don’t want to risk it being chewy at all. The downside is it will be less “candied”, but it will still have the maple flavor.

While it cools slightly sprinkle with some more minced rosemary.

Since it is candied, do no drain it on a paper towel, or it will stick to the paper. Drain it on a wire cooling rack over a paper lined rimmed baking sheet.

Maple rosemary bacon cooked in the oven on a parchment lined baking sheet with rosemary sprigs and toast

More Inspired Homemade Recipes To Try

Chocolate Stout Maple Bars

Maple Snickerdoodle Sandwich Cookies with Bourbon Maple Filling

Sweet Pumpkin Beer Bread

Bourbon Maple Acorn Squash Pie

Biscoff Pie with Maple Whiskey Marshmallow Fluff

Items Used For This Recipe

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Maple Rosemary Candied Bacon

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  • Author: Megan Keno
  • Prep Time: 10 MInutes
  • Cook Time: 22 Minutes
  • Total Time: 32 minutes
  • Yield: 4 Servings 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
Print Recipe

Ingredients

Units Scale
  • 1 pound Thick Center Cut Bacon
  • 1/4–1/3 cup True Maple Syrup
  • 2 Tbsp Minced Fresh Rosemary
  • Flaked Sea Salt, optional for garnish

Instructions

  1. Preheat oven to 400 degrees. Line a rimmed baking sheet with heavy duty aluminum foil. Place thick cut bacon on sheet in a single layer.
  2. Drizzle 1/3 of maple syrup onto bacon, and using a pastry brush gently brush the bacon to distribute the syrup. Sprinkle with 1/3 of minced rosemary.
  3. Place bacon into oven and bake for 10-11 minutes. Monitor to ensure that the maple syrup doesn’t burn.
  4. Flip the bacon, repeat with 1/3 of maple syrup and 1/3 of minced rosemary. Return the bacon to the oven for another 10-11 minutes. Continue to cook until it reaches your desired crispness.
  5. If last 1/3 of maple syrup is needed use during last couple minutes of cooking. Sprinkle with last 1/3 of minced rosemary if desired. I like a lot of rosemary.
  6. Remove the bacon from the oven, and allow to drain on wire cooling rack set over a baking sheet lined with paper towels (if you drain it on paper towels they will stick!). Devour.

Notes

Garnish with a little sea salt if desired at the end to counter the sweetness of the maple syrup. Not required.