Mix the sugar and pecans in a bowl. Add the maple syrup and black pepper. Stir until the mixture looks like wet sand.

Lay the bacon slices on the wire rack. Do not let the slices overlap each other. Space them out so they cook evenly.

Use a spoon to spread the nut mixture. Press the topping firmly onto each bacon slice. Make sure the coating is thick and even.

Place the pan into the hot oven. Bake the bacon for about twenty-five minutes. The topping should be brown and very bubbly.

Remove the pan from the oven carefully. Let the bacon rest for five minutes. This allows the caramel to harden and get crunchy.