Preheat oven to 325°F. Line a baking sheet with aluminum foil (for easy clean up). Top baking sheet with a wire cooling rack and spray the rack with a little oil. Combine the brown sugar and cayenne and working on another sheet pan or plate (I just rolled out another piece of foil) lay out the bacon and pack sugar mixture on the bacon... really pack it on; dredging will not work. This is easiest if the bacon is cold. Lay bacon on wire rack and bake in preheated oven for 20 to 30 minutes or until the bacon is crisp (could be an extra 5 to 10 minutes). Remove from oven and let cool.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/sweet-and-spicy-brussels-sprouts-slaw-with-candied-bacon-vinaigrette/