Candied Raspberry Maple Bacon

Whether it’s a special back-to-school breakfast, or just a lazy Saturday morning, this recipe for Candied Raspberry Maple Bacon will not disappoint. It’s also incredibly simple, so if you’re a little nervous in the kitchen, don’t worry… this recipe is fool proof.

Course Breakfast

Prep Time 15

Cook Time 10

Total Time 25

Servings pieces

Calories 70

Author Mary Ellen Phipps, MPH, RDN, LD

Ingredients

12 strips uncured, thick-cut bacon thick cut bacon
1 cup frozen Washington red raspberries
1/4 cup maple syrup

Instructions

Preheat the oven to 425°F. Top a baking sheet with a baking rack and set aside.
Cook bacon according to package directions. You want it to be fully cooked but not super crispy.
Combine raspberries and maple syrup in a microwave safe bowl. Microwave on HIGH for 45 seconds. Mash raspberries with a fork until it has as few chunks as possible. Strain using a fine mesh strainer over a bowl, so you’re left with just a red liquid in the bowl.
Spread cooked bacon on baking sheet, making sure they aren’t touching. Brush with maple raspberry syrup (You won’t need all of the liquid - keep extras for topping pancakes or waffles).
Bake for 10 minutes. Serve immediately and enjoy!

Nutrition