Maple-Candied Bacon

I would love to try this and see if my son will like it.

What makes this maple-candied bacon recipe really sing? Dijon mustard with its nice vinegary bite that cuts through the saltiness of the meat. Grade B maple syrup, richer in flavor, is the only syrup I use.–Claire Robinson

Author’s What to Toss In If You Have It Note: Throw a pinch of chili powder or smoked paprika into the maple syrup mix for added zip. Make extra of this stuff—it definitely flies off the plate.

• 1 pound good-quality, thick-sliced bacon
• 1 teaspoon Dijon mustard (optional)
• 1/2 cup pure Grade B maple syrup
• Finely ground black pepper to taste

1. Preheat the oven to 400° F (204°C).

2. Line a rimmed baking sheet with heavy foil. Place a baking rack over the lined baking sheet and arrange the bacon slices across the rack next to each other, not overlapping.

3. If using the mustard, whisk it into the maple syrup in a small bowl. Generously spoon the maple syrup over the top of the bacon and bake for 12 to 15 minutes. Turn and baste with the remaining syrup. Bake until the bacon has reached the desired crispness, 5 to 10 more minutes.

4. Carefully remove the baking sheet from the oven. Sprinkle the hot bacon with a scant pinch of pepper. Let rest on the rack for 5 minutes before serving.