Makes: 6-8 servings

Ingredients:
1 pound Thick Cut Applewood Smoked Bacon (Cut in Half)
1 cup Pecans (toasted and Chopped)
2 cup Well-Pict Raspberries
Juice of 1 lemon
¼ cup Dark Rum
¼ cup white granulated sugar
1 cup Brown Sugar
1 tablespoon kosher salt
½ teaspoon cayenne pepper
½ teaspoon black pepper
¼ teaspoon clove
¼ teaspoon cinnamon

Directions:
PreHeat your oven to 385°F. On a sheet pan place a cooking rack and then put the thick cut bacon and place into the preheated oven for 15-17 minutes or until mostly rendered. You will have to repeat the process twice to cook all of the bacon. In a bowl combine the Brown Sugar, Salt, cayenne, black pepper, clove and cinnamon. Spread and rub the mix on both sides of the bacon strips. Turn oven up to 425 and put back into the oven for an additional 5 minutes to candy the bacon. Remove from the oven and let cool. In a medium sized skillet place the 2 cups of Raspberries over medium high heat until they start to loose their juice. Stir in the granulated sugar and the lemon juice. Continue to cook as a sauce forms and add the dark rum. Cook and reduce for an additional 5 minutes or it has reduced by a third. Let the Bacon and the Sauce cool. In a skillet on medium high heat place the chopped pecans and continuously stirring until lightly toasted. About 5 minutes. Set Aside and let cool.

Assembly
Take a piece of the candied bacon and with a spoon place a layer of the raspberry sauce and then the toasted pecans. Place on a round tray to serve.