Preheat the oven to 375°F.

Toast the pecans for about 8 minutes or until just golden brown. Do not overcook the pecans here, as they will be in the oven roasting again before this dish is completed.

Once the pecans are toasted and cooled, combine with the brown sugar in a food processor, chopping and mixing the ingredients together.

Place the bacon on a wire baking rack atop your baking sheet, and bake for 15-20 minutes or until the bacon is partially cooked through. (You want the bacon to be about 3/4 of the way done at this point, but you don't want it to be browning already.)

Push the bacon close together on the rack using tongs and brush the slices with the molasses or maple syrup. This is going to mix with the fat that has bubbled on the top of the slices, so this may look a little funny. Just brush it onto each strip until every one is coated.

Using a spoon or your fingers, sprinkle the sugar-pecan topping onto the slices of bacon, patting them down slightly.

Sprinkle the cayenne pepper on top of each slice. This should be a light dusting and will add a little kick to the bacon.

Bake for an additional 5-10 minutes or until the topping is bubbly, and the bacon is brown and cooked through. Keep an eye on your bacon for this, as you do NOT want the topping to burn! I'd start it out at 5 minutes and check, then add additional time if necessary. (I baked mine for around 20 because my oven is sad and slow... and I really like crispy, unburnt bacon, so I took the risk.)

Let cool, then enjoy these chewy breakfast treats!