bacon bacon bacon bacon bacon!!!

So maybe this doesn't look like much. It looks like dark, shiny bacon. But picture this bacon being made during a cooking show, and a crew of a dozen people sitting at the edges of their seats just waiting to lunge as soon as we hear "cut!". Because this particular bacon is - simply put - magical. And when you find out how easy it is to make it, you'll really believe in magic.

This is the most talked about, most eaten, most craved, and probably most crew-cooked recipe of the whole run of our newest show 5 Ingredient Fix, featuring our newest star Claire Robinson, and premiering this Saturday, April 4, at 9:30 AM. DON'T MISS IT. Srsly.

And as a bonus, check out the show page for some behind the scenes photos shot by yours truly, plus watch the FN Dish Behind the Scenes videos and see me laughing like a giant doofus. Twice.

CLAIRE'S MAPLE CANDIED BACON

1 lb thick cut bacon
1/2 cup grade B maple syrup
1 tsp dijon mustard

Preheat oven to 400 degrees. Line a baking sheet with foil, then set a baking rack (nonstick if you have it) into the pan. Lay the bacon strips onto the rack. In a small bowl, mix together the maple syrup and dijon mustard, then brush thickly onto the bacon. Bacon for 12 minutes, then flip the strips and brush the glaze onto the other side. Bake for another 10 minutes or until they're the crispness that you like. I like them very crisp, and I let them rest a few minutes when they're out of the oven to harden slightly.