| INGREDIENTS: |
2 16oz packages thick-cut bacon
1 12oz bottle pure maple syrup
2 cups brown sugar
dash (optional) black pepper
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| DIRECTIONS: |
| 1. Pre-heat over to 425 |  |
| 2. Line 2 deep cooking sheets with tin foil (NOTE: double or triple seam the foil if it's not large enough to cover the entire cooking sheet; resign yourself to the syrup and bacon fat leaking through and scorching onto the baking sheet in any case) | |
| 3. Place cooking racks on sheets and lay bacon out on rack, heavily overlapping each strip of bacon; this helps hold the syrup in place | |
| 4. Drizzle maple syrup over all bacon | |
| 5. Quickly before the syrup has an opportunity to leak between bacon strips, sprinkle brown sugar over maple syrup until heavily coated | |
| 6. (optional) Sprinkle a hint of black pepper over bacon to taste | |
| 7. Bake for 15 minutes | |
| 8. Remove sheets from oven and re-lay bacon so strips do not touch or barely touch (this will allow for crispier cooking) | |
| 9. Return sheets to oven and cook for another 20 minutes (monitor and remove early if bacon begins to burn) | |
| 10. Remove from oven and allow bacon to cool; once cool, crumble or dice bacon into a sealable container | |
| 11. Refrigerate until needed | |
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