Servings: 60-72 bacon pieces
3/4 cup light brown sugar, packed
1/2 cup almond meal (or ground almonds, pecans or walnuts)
2 teaspoons dry mustard
1 teaspoon salt
12 slices thick-cut or slab pepper-encrusted bacon
Preheat oven to 400°F. Combine all ingredients except bacon* in wide, shallow dish. Dip and press each slice of bacon in sugar mixture on both sides. Lay bacon strips on large, rimmed baking sheet. Sprinkle additional sugar mixture over bacon slices in pan. Roast bacon until fat begins to render, about 6 minutes. Rotate pan front-to-back and continue roasting until bacon is crisp and brown, about 8 to 10 minutes. Remove, cool and break or cut each bacon strip into 5-6 bite-sized pieces. Serve warm or cold with cheeses. The sweet-hot bacon accompaniment is especially good with creamy, tangy cheeses such as Wisconsin Blue and Gorgonzola.
*If pepper bacon is not available, add two tablespoons course ground black pepper to sugar mixture.