Combine the brown sugar and chili powder in a Ziploc bag. I used ground dried ancho chilis because I happened to have them on hand, but you can use regular chili powder or smoked paprika.

One secret to making your bacon last longer at breakfast is to cut your package in half. This way you have more pieces to go around…great when there are addicts reaching for more. This recipe only uses ½ a package, but you can double it. I saved the rest of the bacon for Saturday's breakfast.

Separate the pieces of bacon and place them in the bag.

Seal the bag and throw it to your kid and ask them to jump up and down to release some energy…or just shake it yourself.

Remove the bacon from the bag, ensuring each piece is lightly coated and place it on a sheet pan. Make sure your pan has a rim, so the grease doesn’t escape into your oven.

Bake it at 400 degrees for about 20 minutes, rotating the pan halfway through baking. When it comes out of the oven, it looks kind of scary, but don’t be concerned.

Place the bacon on a paper towel to remove excess grease.

But don’t leave it longer than a minute or it will stick to the paper.

Remove it to a plate and let it cool. After just a few minutes it will become crispy like hard candy. Serve it on a BLT, a grilled bacon cheese sandwich or crumble it up and toss it on a salad.