2 tablespoons mild red chili powder
¾ cup firmly packed brown sugar
12 thick- sliced pieces applewood-smoked bacon (approximately 8 ounces)

Preheat the oven to 300 degrees. Mix the chili powder and sugar in a shallow bowl. Fit a sheet of parchment paper onto a flat pan. Bury each slice of bacon in the chili and sugar mixture and rub both sides to assure the mixture adheres. Twist the bacon two or three times by holding each end to make a candied “stick”. Bake for 30 minutes without turning. Don’t overcrowd the pan as the juices need to spread, otherwise you won’t get the bacon to cook properly.