Candy Bacon

Note: When using a full pound, the bacon mixture will seem a bit dry when tossing with the glaze ingredients. This is how it's supposed to be. Additional coating ingredients is optional, but not necessary

Step 1: Preheat your oven to 350 F.

Step 2: Wrap a rimmed baking sheet with aluminum foil and top with a wire rack.

Step 3: In a large bowl, add the maple syrup, brown sugar, Dijon mustard, Kosher salt, and cayenne pepper. Mix well.

Step 4: Add the bacon to the bowl and toss gently with your hands. Make sure that all of the slices are evenly coated.

Step 5: Place the bacon in a single layer onto the wire rack.

Step 6: Bake in the center of the oven for about 20 minutes. The bacon will be a bit brown, but will most likely need to bake for another 10-15 minutes. It should look slightly dark (not burnt) and crispy. If you take it out too soon, the texture will be chewy, be patient!

Step 7: Remove from the oven and cool for 5 minutes on the rack. Don't let them sit too long or else they will stick.

Step 8: Once cool enough to handle, you can break the bacon into chards (you'll have about 32 pieces). Alternatively, you can leave them whole.

Step 9: Serve at room temperature.