Preheat the oven to 375F. Cut bacon slices in half and evenly spread on a foil lined baking sheet. Bake for 10-15 mins until bacon is about half way to crispy (fold up the edges to trap the grease in for easy cleaning). Remove bacon to a plate lined with paper towel and refrigerate until cold - about 1/2 hr. Let grease cool and discard the whole thing when solidified. (The bacon can stay in the fridge in a sealed container for up to a week at this point which will make it less work and a quicker process when you’re ready to make them).
While the bacon is cooking, place pecans in a food processor (or Bullet) and pulse until the they are finely ground, then add sugar and pulse until well combined.
Remove mixture to a small bowl and add the salt, black pepper, cayenne pepper and Vermont Maple Balsamic, stir until well combined.
Heat oven to 375F again. With a butter knife, evenly spread the pecan mixture on top of each piece of bacon, using all of the mixture. Bake for 15 to 20 minutes, until the topping is very browned but not burnt. If it’s under-baked, the bacon won’t crisp as it cools.
Serve when cooled enough to eat!
*Note - If you have leftovers you can refrigerate in a sealed container but they will get soggy so you will have to reheat them again in the oven to “re-crisp”
