San Francisco, my adopted hometown, does not lack hip and trendy brunch spots. But one of my favorite spots, just a few blocks from my apartment, is the restaurant Kitchen Story. Both it and its sibling restaurant Sweet Maple are packed each weekend with folks inside and a crowd just outside waiting patiently for a table. Though their whole menu is great, most folks go to them for the Millionaire’s Bacon, a dish once featured on the Discovery Network’s United States of Bacon.
Millionaire’s Bacon is similar to candied bacon but with a more complex flavor and a chewier, more jerky-like consistency compared to its crispy candied cousin. It lives up to its name with a sweet and spicy richness.
While millionaire’s bacon might seem like it would be difficult to make at home, it’s actually quite easy (and significantly cheaper) to whip up for a weekend brunch or a special breakfast.
What Makes Millionaire’s Bacon Special
There are three major things that separate Millionaire’s Bacon from oven-prepared bacon or candied bacon. First up is the seasonings. Millionaire’s Bacon adds maple syrup and brown sugar to the bacon, along with spices like cayenne, red pepper flakes, and black pepper. My version also adds a touch of ginger and paprika to give the bacon even more complexity.
Then, there’s the cut. Thick-cut bacon is required for this recipe, and center-cut bacon is preferred. The thicker pieces absorb more seasoning and cook into chewy slabs, giving Millionaire’s Bacon its signature texture.
And lastly, how it is cooked. To achieve this chewy texture, the bacon needs to be cooked in the oven for about 30 minutes at 350°F. This is a lower temperature and longer time than a typical oven-baked bacon, so the sugars can properly caramelize without burning.
Simply Recipes / Ciara Kehoe
Recipe Variations
Sweet Maple and Kitchen Story offer a “flight” of different flavors of Millionaire’s Bacon, though the original is still my favorite. Try these homemade versions of their signature flight:
- Citrus: Add 1 tablespoon of orange zest to the sugar and seasoning mix and add 2 tablespoons of fresh orange juice to the maple syrup before brushing it on.
- Cinnamon and Chipotle: Use 1 teaspoon of chipotle powder and 1/2 teaspoon of ground cinnamon and omit the cayenne, ginger, and paprika in the seasoning mix.
- Rosemary and Black Pepper: Add 1 1/2 teaspoons of chopped fresh rosemary (don’t use dried) and omit the ginger and paprika in the seasoning mix.
Make It Ahead
Millionaire’s Bacon stores well and can be made ahead of time, freeing you up on the morning of a special breakfast or brunch gathering. Cook the bacon as directed and cool it completely before storing it in an airtight container for up to 5 days in the refrigerator. When ready to serve, warm it up slightly by microwaving it for 15 to 20 seconds, but don’t overcook it—you want it warm but not hot when served.
Simply Recipes / Ciara Kehoe
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1/2 cup packed dark brown sugar
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1 1/2 teaspoons freshly ground black pepper
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1 teaspoon smoked paprika
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3/4 teaspoon red pepper flakes
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1/2 teaspoon cayenne pepper
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1/2 teaspoon ground ginger
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1 pound thick-cut bacon, center cut preferred
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3 tablespoons maple syrup
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Preheat the oven to 350°F.
Line a large rimmed baking sheet with parchment paper.
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Make the seasoned sugar:
In a shallow dish wide enough to fit the bacon, whisk the brown sugar, pepper, paprika, red pepper flakes, cayenne, and ginger until well blended.
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Coat the bacon:
Brush one piece of bacon with maple syrup on both sides. Press one side of the bacon into the brown sugar mixture, then flip it over to coat the other side. Transfer the coated bacon to the parchment-lined baking sheet.
Repeat brushing and dipping with the remaining bacon slices. Try not to let the bacon slices touch or overlap on the baking sheet.
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Bake:
Bake the coated bacon for 15 minutes. Remove the baking sheet from the oven, flip the bacon over, and return it to the oven. Bake until the bacon starts to caramelize on the edges, 15 to 20 minutes.
Simple Tip!
Don’t stress if the sugar on the parchment paper looks black and burnt, but keep an eye on the bacon itself, as it will go from caramelized brown to burnt black fairly fast.
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Cool:
While the bacon is cooking, line another baking sheet with parchment paper. While it is still hot from the oven, use tongs to carefully transfer each piece of bacon to the clean parchment paper. Do not put the bacon on paper towels; it will stick to it.
Serve once the bacon has cooled and hardened on the clean parchment paper.
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| Nutrition Facts (per serving) | |
|---|---|
| 353 | Calories |
| 20g | Fat |
| 23g | Carbs |
| 19g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 4 to 6 |
|
| Amount per serving | |
| Calories | 353 |
| % Daily Value* | |
| 20g | 26% |
| Saturated Fat 7g | 34% |
| 56mg | 19% |
| 961mg | 42% |
| 23g | 9% |
| Dietary Fiber 0g | 1% |
| Total Sugars 21g | |
| 19g | |
| Vitamin C 0mg | 1% |
| Calcium 33mg | 3% |
| Iron 1mg | 5% |
| Potassium 349mg | 7% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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