1/2 c light brown sugar (lightly packed)
1/2 c pecans
2 t kosher salt
1 t freshly ground black pepper
1/8 t ground cayenne pepper
2 T pure maple syrup
1/4 lb thick-sliced applewood-smoked bacon
Combine brown sugar and pecans in food processor and process until the pecans are finely ground. Add salt, black pepper, and cayenne pepper and pulse to combine. Add maple syrup and pulse again to moisten the crumbs. Cut each bacon slice in half and lay on foil covered baking sheet pan without touching. Evenly spread the pecan mixture on top of each piece of bacon, use all of the mixture. Bake at 375 degrees for 25 to 30 minutes, until the topping is very brown. If it’s under baked, the bacon will not crisp as it cools. While hot, transfer the bacon to a plate lined with paper towels and let cool. Serve at room temperature.
