Directions

1. Preheat the oven to 375°F.

2. Cut bacon slices in half and spread evenly on a foil-lined baking sheet. Bake for 10-15 minutes until bacon is halfway crispy.
3. Remove bacon to a paper towel-lined plate and refrigerate until cold, about 30 minutes.
4. While the bacon cools, pulse pecans in a food processor until finely ground. Add sugar and pulse until combined.
5. Transfer pecan mixture to a bowl. Add salt, black pepper, cayenne pepper, and Vermont Maple Balsamic. Stir until well combined.
6. Heat oven to 375°F again. Spread pecan mixture evenly on each piece of bacon.
7. Bake for 15 to 20 minutes until topping is browned. Ensure it's well-browned for crispiness upon cooling.
8. Serve when cooled enough to eat.