Bacon. It captures attention like a bride walking down the aisle.

No one turns away, all eyes are where they’re supposed to be … on the Pecan & Maple Balsamic Candied Bacon.

Thick-cut bacon coated with maple syrup and crushed pecans for sweet, smoky, nutty perfection.

Strips of bacon covered in chopped pecans and candied with maple syrup. — Pecan & Maple Candied Bacon

This candied bacon appetizer shines with naturally clean flavors of pure maple syrup and crushed pecans surrounding applewood-smoked bacon.

Our primal friends lovingly refer to it as Paleo bacon candy, which also makes amazing Paleo croutons. We don’t care what you call it, just get it made so you can enjoy every single maple-soaked-pecan crumb.

Adding sweet maple flavor to bacon is not culinary genius, but it works. It always works.

Here, we go a step further finishing the smoky-sweet-nutty treat with a splash of Vermont Maple Balsamic.

Maple Balsamic, You Say?

Sweet and elegant, not some artificial maple wanna be, it tastes exactly like you’d imagine if you mixed maple syrup and aged balsamic.

Its tangy, sweet, maple-y richness rocks everything we’ve tried it on, especially breakfast sausage and bacon.

Oh, yes. Think maple candied bacon with a gourmet touch.

Where to Buy Flavored Balsamic

Venice Olive Oil Co is our go-to for exceptional olive oils and balsamic. They are a local store here in Colorado, but they ship all over the country.

We adore strawberry balsamic in our Grilled Strawberry Semifreddo and fig balsamic for holiday appetizers like our Ricotta and Goat Cheese Flatbread.

TIP: If you don’t have time to pick up a bottle of maple balsamic, check our Recipe Variations for instructions to make your own maple balsamic glaze.

The Story

Pecan & Maple Balsamic Bacon for 'white elephant' gift

One Christmas, packed a mason jar with Pecan & Maple Candied Bacon for a white elephant gift exchange. I could have wrapped a singing trout or a dancing Santa, but the bacon seemed more tasteful and just as ornery.

Luckily, no tug of war broke out, but there was some serious maneuvering by everyone to claim the bacon for themselves. It was fun to watch as the one person I knew would want it more than anyone, got it.

I couldn’t convince him to simply open it and share; he took it straight to the car.

Candied Bacon in 5 Easy Steps

Dip bacon in maple syrup
Coat with chopped pecans
Arrange on rack set over parchment-lined pan
Bake at 375°F, 30-40 minutes
Finish with Vermont Maple Balsamic and serve.

step by step photo collage of pecan maple candied bacon — 5 easy steps for baking pecan & maple candied bacon

Recipe Tips

Don’t worry if some of the pecans fall off in the process – trust me – you’ll use every one of those toasted tidbits. Scoop them up once they are baked (leave any burned ones behind) and store them in a small jar in the fridge. Sprinkle over salads, roasted vegetables, ice cream, etc.
Thick-cut bacon will result in a softer, chewier texture like pork belly, contrasted beautifully by the crisp pecan coating.
Thinner bacon will cook faster, but may be more challenging when coating with the heavier chopped pecans.
Bacon will firm up and pecans crisp once cooled.

Chopped Pecan Crumbs from Bacon Candy stuck to rack and then scraped off into a bowl to save. — Save ALL the pecan crumbs from bacon candy after baking to top salads. YUM!

Recipe Variations

Make your own Maple Balsamic Glaze: Gently simmer 1/2 cup (commercial-grade) balsamic vinegar with 3 tablespoons pure maple syrup in a saucepan on med-low for 10-15 minutes, or until reduced by half and thickened enough to coat the back of a spoon. Taste and adjust for sweet or sour by adding more balsamic or syrup. Cool and refrigerate until ready to use.
Give it a spicy kick by adding a teaspoon of chipotle powder or 2 teaspoons chipotle Tabasco to the maple syrup.
Substitute walnuts or hazelnuts in place of pecans.
Finish with dark chocolate, espresso, or black cherry balsamic for a different flavor twist.

Bacon candy with a pecan crust in white dish with a blue rim. — Pecan & Maple Candied Bacon Appetizer

Ways to Serve Pecan & Maple Balsamic Candied Bacon

Appetizer – leave as strips or cut into bite-size pieces
Salad Croutons – once cooked, cut bacon strips into 1-inch pieces
Dessert Topping – chop into 1/4 to 1/2-inch pieces and sprinkle over ice cream, pies, or crisps
Homemade Gifts – keep refrigerated, gift with reheating instructions, “reheat briefly under broiler to gently warm to room temperature”

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Pecan and Maple Balsamic Candied Bacon

Thick-cut naturally cured bacon coated in maple syrup and pecans with a maple balsamic finish.

Prep Time10

Cook Time40

Total Time50

Course: Appetizer

Cuisine: American

Servings: 8

Author: Judy Purcell

Ingredients

▢ 16 ounces bacon thick-cut, applewood smoked
▢ 3/4 cup pure maple syrup
▢ 1 1/2 cup pecans finely chopped
▢ Vermont Maple Balsamic
▢ Oil for rack

Instructions

Preheat oven to 400°.
Line a rimmed baking sheet with parchment paper or aluminum foil and set a wire rack inside. Brush the rack with oil to prevent sticking.
Place maple syrup in a shallow bowl and chopped pecans on a large plate or wide bowl. Dip bacon in maple syrup, covering completely, let excess drip off. Place syrup covered bacon in the chopped pecans and press pecans onto the bacon.
Don't worry if it looks or feels a little loose or some pecans fall off into pan — they will toast and you'll use them for other recipes.
Arrange prepared bacon on the wire rack leaving about 1/4 inch between pieces. Bacon can be cut to fit as many pieces on the rack as possible. Once all the bacon is on the rack, sprinkle a few more pecans over the bacon and spoon a little more syrup over each piece.
Bake in the center of the oven for 30-40 minutes until bacon is cooked and pecans are golden brown. Note: Check halfway through baking time to turn pan from front to back for even browning, if needed.
Once done, remove rack with bacon and place on a cooling rack. Gently dislodge bacon with a spatula to loosen it from the rack when cooling so it will be easier to remove once cooled. Bacon and pecans will become more firm once cooled.
Now is the time to collect the toasted pecan bits left in the pan (see note) into a jar or bowl to use later. Once the bacon is cooled, transfer to a platter and scrape the rack to free any remaining pecan from there too.
Finish by spooning Vermont Maple Balsamic over each piece of bacon and serve.

Video Displays Here or In Post

Notes

Don’t worry if some of the pecans fall off in the process – trust me – you’ll use every one of those toasted tidbits. Scoop them up once they are baked (leave any burned ones behind) and store them in a small jar in the fridge. Sprinkle over salads, roasted vegetables, ice cream, etc.

VARIATIONS:

Make your own Maple Balsamic Glaze: Gently simmer 1/2 cup (commercial-grade) balsamic vinegar with 3 tablespoons pure maple syrup in a saucepan on med-low for 10-15 minutes, or until reduced by half and thickened enough to coat the back of a spoon. Taste and adjust for sweet or sour by adding more balsamic or syrup. Cool and refrigerate until ready to use.
Give it a spicy kick by adding a teaspoon of chipotle powder or 2 teaspoons chipotle Tabasco to the maple syrup.
Substitute walnuts or hazelnuts in place of pecans.
Finish with dark chocolate, espresso, or black cherry balsamic for a different flavor twist.

Nutrition

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