Skip to Content
Menu

Maple-Glazed Peppered Bacon

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Apr 16, 2010
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Revive memories of Grandma’s kitchen by glazing succulent bacon slices with maple syrup and hints of apple!

Maple-Glazed Peppered Bacon

  • Prep Time 10 min
  • Total 55 min
  • Servings 6
  • Ingredients 4
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 1 lb thick-cut bacon (about 12 slices)
  • 1/2 cup real maple syrup
  • 2 tablespoons apple jelly
  • Freshly ground pepper

Instructions

  • Step 
    1
    Adjust oven rack to middle position. Heat oven to 375°F. Line cookie sheet with sides with foil.
  • Step 
    2
    Place bacon on cookie sheet in single layer. Bake 10 minutes. Drain off fat.
  • Step 
    3
    Meanwhile, in 1-quart saucepan, heat syrup and jelly, stirring occasionally, until jelly melts and syrup is warm. Remove from heat.
  • Step 
    4
    Use pastry brush to brush about half the syrup mixture on bacon (you don’t have to use it all, just enough to moisten bacon), then sprinkle with pepper. Bake 15 minutes.
  • Step 
    5
    Flip bacon, brush with remaining syrup mixture and sprinkle with pepper. Bake 20 minutes longer or until bacon is glazed and done. Serve warm.

Nutrition

210 Calories
10g Total Fat
6g Protein
22g Total Carbohydrate
19g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
3 1/2g
19%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
340mg
14%
Potassium
160mg
5%
Total Carbohydrate
22g
7%
Dietary Fiber
0g
0%
Sugars
19g
Protein
6g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved