Ingredients

1 lb thick-cut bacon, about 8–10 strips
½ cup brown sugar, light or dark
½ cup pecans, finely chopped
½ tsp coarse black pepper
1/8 tsp cayenne pepper, optional

Directions

Preheat the air fryer to 350°F (175°C). Line the basket with parchment or foil for easier cleanup, leaving room for air to circulate.

Lay the bacon strips in a single layer in the basket without overlapping. Air fry for 6 to 8 minutes to render some of the fat.

While the bacon cooks, stir together the brown sugar, chopped pecans, black pepper, and cayenne (if using) in a small bowl.

Carefully open the air fryer and press the brown sugar–pecan mixture firmly onto the tops of the bacon strips so it adheres and melts into a glaze.

Air fry for another 4 to 6 minutes, until the sugar is bubbling and caramelized and the bacon is crisp. Watch closely near the end so the sugar doesn’t burn.

Transfer the bacon to a wire rack and let it rest 3 to 5 minutes. The praline coating hardens as it cools into that signature candied crunch.