something really quick, but it's so delicious and totally worth having on your Brunch table,

if you are having guests over - if you have guests staying overnight for a holiday, or

just a weekend or whatever, you want to put together a really nice Brunch, this is definitely

something I think is a really good one to have on that table, and it is my Maple Glazed

Bacon.

Now, it is an incredible combination of sweet and salty, and we are going to pop it into

the oven. We're not going to get bacon grease everywhere, so it's easy, it's easy to clean

up, it's just, and it's incredibly awesome. You'll need like four ingredients, very simple,

starting off with some bacon.

Now what I have done here; this is some thick-cut bacon, and what I've done I've taken a baking

sheet, and lined it really well with some aluminum foil, and this helps, because when

the maple syrup tends to burn a little bit, because it is sugar in it, especially, because

I am adding some brown sugar as well - maple sugar, brown sugar, and a little bit of cayenne,

it helps with clean up. Now, I've got a wire rack here. You want to make sure your rack

is oven-proof safe, and I have just laid my bacon on top of my wire rack. That ensures

that the bacon gets crispy all around, that the air goes around the bacon, and gets crispy

all around. It doesn't stay - if you were to put the bacon on the baking sheet by itself,

the bottom would be soggy.

So, there's a great tip there. Now, what I have here is some maple syrup, a touch of

brown sugar, and just a small pinch of cayenne pepper, because in all things, life and food,

balance is key, and for me, I need a little something hot with the sweet and salty, so

it's just a match made in heaven.

I've got my oven preheated to 400F, and what I am going to do now, is pop my bacon in there

for ten to fifteen minutes, or until it's a lightly-golden brown and starting to crisp

up a bit, and I'll take it out, and in the meantime, we'll get going on making the glaze,

which takes like four seconds.

While the bacon finishes up in the oven for just a couple more minutes, I am going to

take my maple syrup, brown sugar, and cayenne; I'm going to put them in a small saucepan,

and just cook these together long, just long enough for the brown sugar to kind of melt

in there, and it's only going to take, like, once this starts to get - once it comes to

temperature, and starts to boil a little bit, it will take one minute, literally. It takes

no time at all. You just want the brown sugar just to dissolve a little bit, so it's not

like chunky, going onto the bacon. So, I am going to let this do its thing for literally

a minute. In the meantime, I am going to grab my bacon, and get going on the last step.

The bacon was in the oven for twelve minutes to be exact, and now that's going to vary

just a little bit, depending on how thick your thick-cut bacon is. Now I am going to

take my mixture, which literally took one - as soon as it started to boil, it took less

than a minute, and it was good to go, and I am going to generously paint this on my

bacon

And this is definitely going to add lovely color and flavor to the bacon.

I just do a couple of layers of it, until I run out.

It's going to be so delightful. Serve this along, maybe Eggs Benedict, or maybe with

- I wouldn't put, if I was doing Eggs Benedict, I would maybe do, instead of doing Canadian

Bacon, I would maybe do something like this, or you could serve this on the side, and serve

homemade English Muffins with poached eggs. That would be just lovely.

Pop this back in the oven for five or six minutes or until it is beautiful golden brown,

and crispy, let it cool slightly, and then you're ready to serve, and I'm ready to dig

in!

My bacon went back in for about six minutes after it was glazed, and I mean it looks magnificent.

It's golden brown, it's crispy, but it's not overly cooked so that it's like crumbles,

it's just perfection, and look at that. If you come close, you can see the glaze on the

bacon. Mmmm,

The best bacon ever! Mmmm!

By the way, if you see underneath the rack, the kind of burned pieces of sugar and maple

syrup, that's why, excuse me, that's why I like to line my baking sheet with aluminum

foil. That way, you don't have to sit there and scrub, scrub, scrub for hours, you just

kind of rip it up, and throw it out, and you are good to go.

This is the best bacon in the world, and it's a great side dish to pretty much any Brunch

recipe, or if you are anything like me, just to snack on, because you can.

Go get the recipe at www.laurainthekitchen.com. I hope you've enjoyed spending time with me.

Let me know what some of your favorite Brunch Recipes are. Leave them down below, so that

I can re-create them for you, and definitely - I would definitely appreciate some feedback

on that, because I am definitely - if I can say definitely one more time - I am looking

to make some more breakfast and brunch recipes, and I want to know what you want to see, so

make sure that you leave all of your requests down below, because I read all of your comments,

as always. I hope you enjoyed spending time with me. I'm going to eat my bacon! I will

see you next time. Bye!