- 1/2 cup light brown sugar, lightly packed
- 1/2 cup chopped or whole hazelnuts
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cayenne pepper
- 2 tablespoons pure maple syrup
- 1/2 pound thick-sliced bacon
Preheat the oven to 375 degrees. 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 hazelnuts 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. Place sheet pan in the oven and bake for 15 minutes.
After 15 minutes remove sheet pan and with a small spoon (or your fingers), evenly spread the hazelnut mixture on top of each piece of bacon, using all of the mixture. Bake for an additional 15 to 20 minutes, until the topping is very browned but not burnt. If it’s underbaked, the bacon won’t crisp as it cools.
While it’s hot, transfer the bacon to a plate lined with paper towels and set aside to cool. Serve at room temperature. Pair with Syrah.