Preheat oven to 300 degrees.

Line a baking sheet with foil. Use two sheets if necessary to cover the whole pan.

Layer 2 cups of dark brown sugar into the pan.

Lay strips of bacon on top of the sugar. Don't crowd them. Fit six or seven strips in one pan.

Layer 2 more cups of dark brown sugar on top of the bacon to cover.

Bake for 30 minutes. Remove pan and flip bacon slices.

Return the pan to the oven and bake another 15 minutes.

Remove and flip bacon slices again. Bake 15 more minutes and check for doneness. The bacon is finished cooking when it has turned a dark, almost mahogany color.

Remove the slices with tongs. Let a little of the sugar and fat drip off if necessary.

Lay the slices to cool for about 10-15 minutes on a clean granite countertop or on a cutting board.

Break the slices into pieces with your hands.

Serve in a small bowl like nuts or candy. Pair with cocktails of your choice.

Note: You can make the bacon a few days ahead and refrigerate it until ready to serve. I like to let like it get back to room temperature before serving. You can also store the bacon longer-term in the freezer.

Note: There will be a lot of leftover sugar in the pan. You could let it harden and make a brittle for topping ice cream--or eating on its own! I don't recommend reusing the sugar for another batch of bacon because I have found that imparts an acrid flavor.