Thick Cut Bacon Recipe

Prepare

Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with aluminum foil for easy cleanup. Place a wire rack on top of the baking sheet so bacon can crisp evenly; if you don't have a rack, you can cook directly on the foil but flip halfway through.

Arrange bacon

Lay the thick-cut bacon slices in a single layer on the wire rack with minimal overlap. Work in batches if needed so slices aren't crowded (crowding causes steaming rather than crisping).

Optional candied/glazed bacon

If making candied or glazed bacon: in a small bowl combine the brown sugar, smoked paprika, and black pepper. Pat the bacon dry with paper towels to help the sugar adhere. Sprinkle an even layer of the brown sugar mixture over the top side of each bacon slice. If using maple syrup instead of or in addition to sugar, brush about 1 tbs of maple syrup over each slice before or after sprinkling sugar (if you brush before, sugar will stick more).

Bake

Place the baking sheet on the middle oven rack and bake for 18–25 minutes, checking at 12 minutes for very thick slices. Cooking time depends on thickness and desired crispness: for thick-cut bacon, aim for 20–25 minutes for well-cooked but still meaty slices; 18–20 minutes for slightly chewy. Rotate the pan once halfway through for even browning. If you used sugar, watch carefully near the end to avoid burning the sugar.

Finish (optional grill-smoke)

If you want a bit of grilled smoke, transfer partially cooked bacon to a hot preheated grill (medium-high) for 1–2 minutes per side to get grill marks and extra char. Keep a water pan nearby to catch flare-ups. Alternatively, broil 1–2 minutes at the end of oven cooking to crisp edges—watch closely as sugar can burn quickly.

Rest and drain

Using tongs, transfer cooked bacon to a plate lined with paper towels to drain excess fat for 1–2 minutes. If you candied the bacon, place on a fresh piece of foil or parchment to cool and let the sugar set for 2–3 minutes; it will firm as it cools.

Serve

Arrange bacon on a warmed platter for catering service. Keep warm in a low oven (200°F / 95°C) on a wire rack over a sheet pan for up to 30–45 minutes before service to maintain crispness. Provide tongs for guests.

Storage and reheat

Leftover cooked bacon can be refrigerated in an airtight container for up to 4 days. Reheat in a single layer on a baking sheet at 350°F (175°C) for 5–8 minutes or until warmed and crisp.