Preheat oven to 375°F (190°C). Line a large baking sheet with heavy-duty aluminum foil for easy cleanup. If you have one, set a wire rack on top of the foil and lightly spray it with nonstick spray.

In a small bowl, combine the brown sugar, maple syrup (if using), black pepper, cayenne, and smoked paprika. Use a fork to break up any sugar lumps until you have a slightly sticky, sandy mixture. If it seems too dry, add a tiny drizzle more maple syrup or about 1/2 teaspoon water.

Lay the bacon strips in a single layer on the wire rack (or directly on the foil if you don’t have a rack). Do not overlap the slices so they cook evenly.

Sprinkle the brown sugar mixture evenly over each slice of bacon. Use clean fingers or the back of a spoon to gently press the mixture onto the bacon so it adheres and covers as much surface as possible.

Bake for 18–25 minutes, starting to check at 15 minutes. The bacon is done when it is deep golden brown, the sugar is melted and bubbly, and the slices look glossy and lacquered. The sugar will still be very hot and a bit soft; it will firm up as it cools, so do not wait for it to feel fully crisp in the oven.

Remove the pan from the oven and let the bacon rest on the rack for about 5 minutes. Using tongs, transfer the slices to a piece of parchment paper or a clean rack and let cool another 10–15 minutes, until the glaze firms up and the bacon is easy to handle.

Serve slightly warm or at room temperature. For a party platter, you can cut the strips into thirds and arrange them in a bowl or on a serving board.