Keyword bacon, brown sugar, cayenne, maple syrup, pecans
1/2cuplight brown sugarlightly packed
1/2cupchopped or whole pecans
1teaspoonfreshly ground black pepper
1/8teaspoonground cayenne pepper
2tablespoonspure maple syrup
1/2poundthick-sliced Applewood-smoked baconI use Wright's Hickory Smoked
Preheat the oven to 375 degrees F. Line a sheet pan with aluminum foil (for easy cleaning) and place a wire baking rack on top.
Combine the brown sugar and pecans in a food processor and process until the pecans are finely ground. Add the salt, black pepper, and cayenne pepper and pulse to combine. Add the maple syrup and pulse again to moisten the crumbs.
Cut each bacon slice in half crosswise and line up the pieces on the baking rack without touching. With a small spoon, evenly spread the pecan mixture on top of each piece of bacon, using all of the mixture. Bake for 25 to 30 minutes, until the topping is very browned but not burnt. If it's underbaked, the bacon won't crisp as it cools.
While its hot, transfer the bacon to a plate lined with paper towels and set aside to cool. Serve at room temperature.
These can be made early in the day and stored at room temperature.