To make this beer-candied bacon, preheat oven to 400°F. Combine brown sugar and stout ( I used Guinness which is an Irish dry stout) in a small bowl, whisking well to form a thin syrup. Set aside.

Line a rimmed baking sheet with aluminum foil. Place a wire cooling rack on top. Place the pieces of bacon on top of the rack. Place in oven and cook for 10 minutes.

Remove from oven and brush one side of the bacon with the beer syrup. Flip, and coat the other side with the syrup as well.

Return to oven and cook for 10 minutes. Remove from oven, and repeat process another time or two more, until bacon is crispy and browned.

After the second round of glaze, you will want to keep an eye on the bacon so it doesn't overcook.

Once the bacon is done cooking flip it one last time, then allow it to cool

Cool on wire rack for at least 1 hour before serving.