CRISP THE BACON - Preheat a large non-stick skillet over medium heat.
Working in batches, lay strips of bacon flat in the pan. Make sure they do not overlap.* Turn down heat to medium low and cook for 4 minutes, until bacon begins to crisp on one side.
Using tongs, flip bacon over to other side and cook for another 2 minutes.
Tilt the pan to one side and using a large spoon or ladle, remove some of the bacon grease. This will help for more even cooking. Place the rendered bacon fat in a small cup and set aside.
Continue to cook bacon, flipping frequently until quite crispy. You may need to turn them over another time or two to cook them to your desired level of crispness.**
Remove bacon from the pan to a paper towel lined plate to soak up any excess grease. Repeat steps 1-6 to cook second batch.
CANDY AND SPICE THE BACON - add back 1-2 tbs of the bacon grease to the empty pan.
Add the coconut nectar to the hot skillet. Swirl the pan to combine. You will see bubbles begin to form within a few seconds.
Add spices to pan, swirl around to combine. Turn off the heat but leave the pan on stove.
Add the bacon back to the pan and gently use tongs to flip bacon to coat each side.
Throw away the paper towel and set bacon back on the plate to set for a minute. Serve immediately.
Notes
* You do not have to grease the pan before adding the bacon. The bacon fat will render off and you won’t need any additional oil or fat.** Since we are candy-coating these, crispier is better in this instance. You want to crisp the bacon and try not to leave any super chewy large fatty pockets.