I preheat my oven to 350°F. I’ve tested higher temps before, but the sugar burns too fast. This lower heat gives the glaze time to melt slowly.

In a small bowl, I mix the brown sugar, crushed red pepper flakes, black pepper, and cayenne. I usually use my fingers because it mixes faster and feels easier.

I line a baking sheet with foil or parchment, then place a wire rack on top. Trust me, skipping this step makes cleanup miserable later.

I arrange the bacon slices on the rack in a single layer. No overlapping, and I try not to let them touch too much.

I gently press the sugar mixture onto both sides of each bacon strip. Some sugar falls through the rack, and that’s totally fine.

I bake the bacon for about 30–45 minutes. I start checking around 25 minutes because caramel can go from perfect to burnt really fast.

Once done, I remove the tray and let the bacon cool for a few minutes. This is when the glaze tightens and gets that shiny finish.

I serve it warm and enjoy that sweet, smoky bite with a slow peppery heat at the end. This is always my favorite moment.