Preheat oven to 350 degrees F (175 degrees C) and set rack in middle position. Line a baking sheet with aluminum foil for easy clean-up. Set an oven-proof baking rack on top and spray with non-stick cooking spray. Trust me on this!
Applewood Smoked Bacon (1 lb)
in a single layer on the rack. Bake for 12 minutes.
In a small bowl or measuring cup, stir together the
Maple Syrup (1/3 cup)
Brown Sugar (1/3 cup)
Smoked Paprika (1 tsp)
Chipotle Chili Powder (1/2 tsp)
Remove pan from the oven and flip the bacon slices. Using a silicone brush or small spoon, spread the maple syrup mixture evenly over the top of each bacon slice – you’ll use half of the syrup.
Return pan back to oven and continue baking for 10 minutes. Remove pan from oven and flip bacon slices. Brush tops of each bacon slice with remaining maple syrup mixture and return to oven.
Bake for an additional 10-15 minutes. Cooking time will vary depending on the brand of bacon you use, how thick the slices are, and how crispy you like it. I recommend cooking it as long as possible without burning it – you want the maple syrup mixture to soak right into the bacon so that it isn’t too sticky, and glaze it perfectly.
Using tongs, transfer the bacon to a piece of parchment paper in a single layer to prevent sticking. Let it cool for 10-15 minutes – the bacon will crisp up and caramelize as it cools.