5 Ingredients or Fewer

Sriracha Maple Bacon

July  7, 2014
Photo by fiveandspice
Author Notes

An easy way to make yourself very popular at brunch. —fiveandspice

  • Serves about 4 to 6 as a side dish
Ingredients
  • 1 pound thick-cut bacon
  • 3 tablespoons grade B maple syrup
  • 2 teaspoons Sriracha (use more or less to taste)
In This Recipe
Directions
  1. Heat your oven to 400° F and line a couple of rimmed baking sheets with parchment or foil. Lay your bacon out on the baking sheets making sure the pieces don't overlap.
  2. Mix together the maple syrup and sriracha in a small bowl and brush the bacon slices on both sides with it. You should still have a bunch of the sauce left -- you'll use this to brush occasionally as the bacon is cooking.
  3. Stick the pans of bacon in the oven and bake until browned and crispy, about 18 to 25 minutes (depending on the thickness of your bacon), taking the pans out and brushing the tops of the bacon with more Sriracha-maple sauce a couple of times during the baking process (once about halfway through and once towards the very end when they're looking almost done). Transfer the cooked bacon to a plate or platter and serve.

See Reviews

See what other Food52ers are saying.

  • Eve Lunt
    Eve Lunt
  • inpatskitchen
    inpatskitchen
  • Oui, Chef
    Oui, Chef
  • The Principal Cook
    The Principal Cook
  • fiveandspice
    fiveandspice
Review
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.