Preheat oven to 400F.
You’ll need two sheets pans and at least one, but ideally two, wire racks for the best results.
Line one sheet pan with foil and top with a wire rack. This will be our baking rack. Spray a second wire rack with non-stick spray. This will be your cooling rack. If you don’t have a second rack, line a tray with parchment or wax paper and set aside.
In a large shallow dish or rimmed plate, add brown sugar. Dredge each slice of bacon, one at a time, in brown sugar. Using your fingers, spread brown sugar evenly on the surface of each slice, front and back. Transfer sugar-coated bacon to the baking rack set over the foil-lined tray. Arrange slices so they are close but not touching on the rack. Repeat with remaining slices of bacon. There should be no brown sugar left after dredging all slices. Sprinkle with black pepper and bake in the middle of your oven for 15-20 minutes until evenly dark brown, checking about halfway though cook time to ensure your oven isn’t too hot.
When bacon is evenly brown, remove tray from the oven. Using tongs, flip each piece of bacon over to brown on the other side. Return tray to the oven and bake for another 5-10 more minutes, monitoring closely to ensure even cooking. When evenly browned, transfer the cooked sliced to the clean, reserved second rack. Let cool until sugar has hardened to the touch.
Blot cooled slices of bacon with a paper towel to remove excess bacon fat from slices and serve immediately or store in an air-tight container at room temperature and serve within two hours of making.
- 1 (12 oz.) package of bacon (standard thickness)
- 1 cup dark brown sugar, packed
- Freshly ground black pepper