1 lb. thick cut, good quality apple-wood smoked bacon
2 1⁄2 tablespoons packed brown sugar
2 tablespoons good maple syrup
1 1⁄2 teaspoons cayenne pepper
Prepare oven according to Mugnaini’s Medium Roasting Environment, 550 – 625˚F
Line a baking sheet with foil, then put a fitted cooling rack onto it so the bacon is elevated. Arrange the bacon in a single layer on the cooling rack, then set aside.
In a small bowl, mix the brown sugar, maple and cayenne pepper together and have it on hand with a small spoon for cooking.
Place the sheet of bacon into the oven (We like putting it a little further from the flame, so it cooks a little slower) and cook until the top half is done enough to be flipped (about 6 – 9 minutes). Carefully take the sheet out and flip the bacon on the rack, then spoon the candy mixture onto the bacon and spread it over with your spoon. Put back into the oven and keep an eye on the bacon while it finishes cooking. It should take about 10 – 15 more minutes, depending on how crispy you like your bacon and how close to the fire the pan is. You want the sugar to thicken and melt but not to burn. About half way through finishing, we like to pull the pan out and use the spoon to spread the melted sugar over even more.
Once the bacon is done, allow it to cool on the rack for about 10 minutes before eating, the sugar will cool and harden a little during this time.
Note* The amount of cayenne pepper in the mixture just adds a little kick to the end of each bite, if you would like it spicier, you can adjust to your liking.