Recipe courtesy Gabriel Claycamp, of the erstwhile Seattle’s Culinary Communion cooking school.

Ingredients

3 pounds brussels sprouts, trimmed
 and halved
3 1/2 pounds bacon, minced
1/2 cup real maple syrup
1 cup whole pecans
1 tablespoon butter
2 tablespoons brown sugar
Kosher salt, cayenne pepper, and black
pepper to taste

Directions

Melt butter in a large sauté pan over medium-high heat and fry pecans until golden. Sprinkle with brown sugar and salt, cayenne, and black pepper. Turn off heat and continue to stir every few minutes until cool. (Pecan mixutre can be stored at room temperature in an airtight container for up to 6 months.)

Heat a very large sauté pan over medium heat and brown bacon. When crisp, remove bacon with a slotted spoon and set aside, leaving the fat behind in the pan. Add brussels sprouts and season well with salt and pepper. Sauté on high heat for about 5 minutes, then turn down the heat to medium low and cover. Steam until the Brussels sprouts are tender, about 10 minutes.

Remove lid and pour in maple syrup. Boil on high heat until liquid is reduced and thick. Toss in the candied nuts and reserved crispy bacon, check seasoning, and serve hot.