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Maple and coffee glazed back bacon


  • 1/2 cup strong brewed coffee
  • 2 tablespoons maple syrup
  • 1 tablespoon canola oil
  • 8 thick cut slices peameal (back) bacon (about 1/2 centimeter thick)


  1. Stir maple syrup into hot coffee until dissolved; set aside.
  2. In nonstick skillet, heat half of the oil over medium-high heat. Cook half of bacon, flipping once until browned and cooked through. Pour half of coffee mixture into pan and cook, flipping bacon, until no liquid remains and exterior is caramelized. Repeat with remaining bacon and coffee mixture. 

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