Brunson Bacon Recipe

Prepare bacon

Remove bacon from refrigerator and lay slices flat on a sheet of paper towel. Pat dry lightly to remove excess moisture so bacon will crisp evenly. If slices are very long, cut in half crosswise for easier handling and serving.

Make glaze

In a small bowl combine maple syrup, dark brown sugar, freshly ground black pepper, smoked paprika, apple cider vinegar, and red pepper flakes (if using). Stir until sugar dissolves and set aside.

Preheat a large heavy skillet (cast iron preferred) over medium heat for about 2 minutes. Add the bacon in a single layer without overlapping slices. Work in batches if necessary. Start with a cold skillet is optional, but adding to a preheated pan helps render fat evenly.

Cook bacon uncovered, turning every 2–3 minutes with tongs so it browns evenly. Render the fat and continue until bacon is about 50–60% cooked (edges browned but centers still slightly flexible), about 8–10 minutes depending on thickness.

Drain off excess rendered fat to about 1 tablespoon in the pan (tilt pan and spoon out or pour carefully into a heatproof container). Keep the remaining fat in the pan to help crisp and flavor the bacon.

Reduce heat to medium-low. Brush or spoon a thin layer of the maple glaze over one side of each bacon slice in the skillet. Cook 1–2 minutes, then flip slices and brush glaze on the other side. Continue to cook, flipping as needed and basting occasionally, until glaze is sticky and bacon reaches desired crispness, about 3–5 more minutes. Watch carefully so sugar in glaze doesn't burn.

Transfer glazed bacon to a wire rack set over a baking sheet or plate lined with paper towel to rest for 2 minutes; glaze will set slightly and bacon will crisp further as it cools.

Sprinkle chopped parsley over the bacon and finish with a light grind of black pepper to taste. If you like more shine, spoon any remaining warm glaze from the pan over the bacon just before serving.

Serve warm as a side for breakfast, brunch, sandwiches, or salads. Leftovers keep refrigerated in an airtight container for up to 3 days; reheat in a skillet or oven at 350°F (175°C) until warmed and crisp.