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Prep Notes (one per line)
Pecans - chop — precision is optional right up until it absolutely is not.
Instructions
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 pecans are finely ground. Add 2 tsp salt, 1 tsp black pepper, 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. With a small spoon, evenly spread the pecan mixture on top of each piece of bacon, using all of the mixture. Bake for 25 to 30 minutes, until the topping is very browned but not burnt. If it's under-baked, 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, while resisting the deeply human urge to fuss with it nonstop. Serve at room temperature.
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