Well, my friends, this is what I like to call “Bacon on Crack”. The reason why I call it that is because once you start eating the bacon you become addicted and can’t stop! I’m serious! This is so addicting that this has become my infamous party appetizer recipe. In fact, every time Jeff and I throw a party at least one of the guests immediately asks where the Bacon on Crack is and I point them in the direction of the food table (and yes, they refer to it by name!).
I wouldn’t say this is the healthiest of all things I make, because let’s face it, it’s bacon (i.e. fat) and maple syrup (i.e. sugar) with a little bit of pumpkin spice. BUT I still consider it clean since I use nitrate-free, uncured bacon and 100% pure maple syrup. And on occasion, it tastes great in other dishes like my Breakfast Meatza Heaven.
Bacon on Crack
- 8 slices nitrate-free, uncured bacon
- 2 TB pumpkin pie spice
- 1/4 cup pure maple syrup
- Preheat oven to 400 degrees. Line a baking sheet with foil and put a wire rack on top.
- Put pumpkin pie spice on a plate, and submerge each piece of bacon in it so both sides are covered.
- Put bacon slices on the wire rack and put the cookie sheet in the oven.
- Bake for 15 minutes. Remove pan from oven & close the door so you don’t let the heat out. Brush the bacon slices with the maple syrup then flip them over and brush the other side. Put back in the oven and bake for another 5 minutes.
- Remove the pan from the oven and allow the bacon to cool on the wire rack.