MILLION DOLLAR BACON 💵🥓
- WineCheeseScallops
- 11 minutes ago
- 7 min read
If you think bacon can't get any better, this Million Dollar Bacon may change your mind. Thick-cut bacon is brushed with real maple syrup, coated in a sweet and savory brown sugar spice mixture, and baked until the edges become beautifully caramelized and crisp.
The combination of smoky bacon, maple syrup, brown sugar, garlic, smoked paprika, black pepper, and just enough cayenne creates an incredible balance of sweet, smoky, savory, and spicy flavors. A final brush of maple syrup gives the bacon a glossy finish and an extra hit of maple sweetness.
It's easy enough for a weekend breakfast but special enough to serve at a brunch. And while it's fantastic alongside eggs and pancakes, don't be surprised if you find yourself eating a slice straight from the cooling rack.
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Thick-Cut Bacon
Thick-cut bacon is essential for this recipe. Its extra thickness gives the bacon enough substance to stand up to the sweet and spicy coating while remaining tender and meaty in the center. The rendered fat also helps carry all of those caramelized flavors throughout each slice.
Pure Maple Syrup
Maple syrup provides more than just sweetness. Its distinctive maple flavor pairs naturally with smoky bacon and helps create the glossy, caramelized exterior that makes Million Dollar Bacon so irresistible. Using real maple syrup gives the finished bacon a much more pronounced maple flavor than pancake syrup.
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Recipe Origins
Million Dollar Bacon is part of the broader tradition of candied bacon, where bacon is coated with sugar and spices and baked until the coating caramelizes. The modern "Million Dollar Bacon" style became particularly well known through restaurants, including First Watch, which currently serves its signature version made with hardwood-smoked bacon, brown sugar, black pepper, cayenne, and a maple syrup drizzle.
The exact origin of the dish is difficult to pin down. A closely related preparation called "Millionaire's Bacon" became popular at Sweet Maple in San Francisco, while First Watch helped popularize the "Million Dollar Bacon" name and style more broadly.
Our version takes that familiar sweet-and-spicy concept and adds garlic powder, onion powder, and smoked paprika for additional savory and smoky depth. The two-stage maple syrup application also gives the finished bacon a beautiful shine and an extra layer of maple flavor.
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Tips
Use thick-cut bacon. Thin bacon can cook too quickly before the sugar mixture has a chance to caramelize properly.
Use a wire rack. Elevating the bacon allows the rendered fat to drip away and helps the bacon cook evenly.
Don't skip the foil. The caramelized sugar can become extremely sticky, and lining the baking sheet makes cleanup much easier.
Press the seasoning into the bacon. The maple syrup creates a sticky surface that helps the brown sugar mixture adhere.
Watch the bacon toward the end. Sugar can go from beautifully caramelized to burnt fairly quickly.
Don't judge the final texture while it's piping hot. The coating will continue to firm up as the bacon cools.
Use real maple syrup if possible. It provides a much better maple flavor and complements the smoky bacon beautifully.
Serving Suggestions
Million Dollar Bacon is an obvious choice for breakfast and brunch, but it can do much more than sit beside a plate of eggs.
Try it with:
Scrambled, fried, or poached eggs
Pancakes or waffles
French toast
Breakfast sandwiches
Biscuits
Burgers
BLTs
Salads
Deviled eggs
Charcuterie or appetizer boards
You can also chop or crumble it over baked potatoes, macaroni and cheese, ice cream, or
other dishes that benefit from a sweet-and-savory crunch.
Storage
Allow the bacon to cool completely before storing. Place it in an airtight container and refrigerate for up to 4 days.
To reheat, place the bacon on a baking sheet and warm it in a 350°F oven for several minutes. An air fryer also works particularly well for bringing back some of the crispness.
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Why You'll Love This Recipe
It's incredibly easy. There's no stovetop frying and very little hands-on work.
The flavor is addictive. Sweet maple syrup and brown sugar are balanced by smoky paprika, garlic, black pepper, and cayenne.
It's perfect for brunch. This is an easy way to make ordinary bacon feel like something special.
The texture is fantastic. The bacon becomes crisp around the edges while the caramelized coating adds a satisfying crunch.
It's versatile. Serve it as a breakfast side, use it in sandwiches, crumble it over salads, or simply eat it on its own.
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Million Dollar Bacon
Prep Time:Â 10 minutes
Cook Time: 35–40 minutes
Cooling Time:Â 10 minutes
Total Time: About 55–60 minutes
Servings:Â 10 slices
Ingredients
10 slices thick-cut bacon
4 tablespoons maple syrup, divided
â…“ cup packed brown sugar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon black pepper
ÂĽ teaspoon cayenne pepper
Instructions
Preheat the oven.
Preheat the oven to 350°F. Line a rimmed baking sheet with aluminum foil and place an oven-safe wire rack on top.
Arrange the bacon.
Arrange the bacon slices in a single layer on the wire rack, making sure they don't overlap.
Add the first layer of maple syrup.
Pour 2 tablespoons of maple syrup into a small bowl. Using a pastry brush, lightly coat the top of each bacon slice with the syrup. Wash the pastry brush and bowl and set them aside for the final maple syrup application.
Make the spice mixture.
In a separate small bowl, combine the brown sugar, chili powder, garlic powder, smoked paprika, onion powder, black pepper, and cayenne pepper.
Coat the bacon.
Evenly sprinkle the brown sugar mixture over the maple-coated bacon. Gently press the mixture into the surface of the bacon so it adheres.
Bake.
Bake at 350°F for 35–40 minutes, or until the bacon is cooked through and the sugar mixture is deeply caramelized. Keep a close eye on it toward the end of cooking to prevent the sugar from burning.
Add the finishing maple glaze.
Remove the bacon from the oven. Pour the remaining 2 tablespoons of maple syrup into the clean bowl and lightly brush the warm bacon with the syrup. This final layer adds extra sweetness and gives the bacon a beautiful glossy finish.
Cool and serve.
Allow the bacon to cool for approximately 10 minutes. The caramelized coating will firm up as it cools. Serve warm or at room temperature.
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Frequently Asked Questions
Why is it called Million Dollar Bacon?
The name refers to the indulgent, almost decadent quality of candied bacon. The exact origin of the name isn't definitively established, although "Millionaire's Bacon" and "Million Dollar Bacon" have become popular names for sweet-and-spicy caramelized bacon preparations.
Can I use regular-cut bacon?
You can, but thick-cut bacon is strongly recommended. Regular-cut bacon cooks more quickly and may become overly crisp before the sugar mixture has properly caramelized.
Can I make Million Dollar Bacon ahead of time?
Yes. The bacon can be prepared several hours ahead of serving and enjoyed at room temperature, or refrigerated and gently reheated before serving.
Why do I need a wire rack?
The rack elevates the bacon above the baking sheet, allowing rendered bacon fat to drain away while hot air circulates around the slices. It also helps the bacon cook more evenly.
Can I make it less spicy?
Absolutely. The cayenne pepper provides the primary heat in this recipe. Reduce it or leave it out for a milder version while still retaining plenty of flavor from the other spices.
Can I make it spicier?
Yes. Increase the cayenne pepper to taste, or add a small amount of crushed red pepper flakes to the spice mixture for additional heat and texture.
Can I use pancake syrup instead of maple syrup?
You can, but real maple syrup is recommended. It provides a richer, more natural maple flavor that works particularly well with the smoky bacon and caramelized brown sugar.
How do I keep the sugar from burning?
Keep the oven at the recommended 350°F, watch the bacon closely during the final few minutes, and remove it once the coating is deeply caramelized rather than dark brown or burnt. Remember that the coating will continue to firm as it cools.
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