Line a half sheet pan with heavy-duty aluminum foil (dull side up!). Pour the maple sugar into a pie plate and dredge the bacon slices through, one at a time, pressing the bacon into the sugar and flipping to coat both sides. Lay them in a single layer on the foil lined pan, arranged so that they don't overlap at all.

Place the pan in a cold oven and set the heat to 325°F. Set the timer for 30 minutes. After 30 minutes, check the bacon. If it is done, it should be a deep mahogany colour and the sugar should be fully melted. Use tongs to transfer each slice, one at a time, to a clean porcelain, glass, ceramic, or pottery plate. Do not eat while hot from the oven or you may burn your mouth with the molten sugar/bacon fat. Let it cool at room temperature. After it is completely cool, you can eat immediately or wrap leftovers in foil and refrigerate for up to three weeks.

Refrigerated candied bacon may lose its gloss. To make it shiny again, place on a plate and microwave, uncovered, for 30 seconds at a time, until shiny again.