1 cup packed light brown sugar
3/4 teaspoon cayenne pepper
1 teaspoon smoked paprika
1 teaspoon dried parsley
1/2 teaspoon cinnamon
1 pound thick sliced bacon
Preheat the oven to 375 degrees F. Line a sheet pan with aluminum foil, and spray with cooking oil.
Combine the brown sugar and cayenne in a shallow dish, stirring to mix well.
Arrange the slices of bacon on a sheet pan lined with parchment or foil and lightly spray with oil in a single layer, Sprinkle half of the seasoned sugar on top of the bacon slices evenly. Bake until the bacon is crisp and the sugar is bubbly, 15 to 20 minutes. Half way during the cooking time turn the bacon and apply the rest of the sugar mixture. Once the bacon is cooked remove the pan from the oven, Transfer to clean parchment paper to cool and drain, then to a plate or serving dish to cool. (Can be made several hours ahead) Serve warm or at room temperature.
If you would like to serve on a wooden skewer, you can thread them on the skewer after you remove to the parchment. You do not want to wait to long, the longer they sit the more crips and firm they become.
You can also cook the candied bacon on the Traeger Grill, follow the same temperature and instructions above.