Line a rimmed baking sheet with parchment paper or aluminum foil and set a wire rack inside. Brush the rack with oil to prevent sticking.
Place maple syrup in a shallow bowl and chopped pecans on a large plate or wide bowl. Dip bacon in maple syrup, covering completely, let excess drip off. Place syrup covered bacon in the chopped pecans and press pecans onto the bacon. Don't worry if it looks or feels a little loose or some pecans fall off into pan -- they will toast and you'll use them for other recipes.
Arrange prepared bacon on the wire rack leaving about 1/4 inch between pieces. Bacon can be cut to fit as many pieces on the rack as possible. Once all the bacon is on the rack, sprinkle a few more pecans over the bacon and spoon a little more syrup over each piece.
Bake in the center of the oven for 30-40 minutes until bacon is cooked and pecans are golden brown. Note: Check halfway through baking time to turn pan from front to back for even browning, if needed.
Once done, remove rack with bacon and place on a cooling rack. Gently dislodge bacon with a spatula to loosen it from the rack when cooling so it will be easier to remove once cooled. Bacon and pecans will become more firm once cooled.
Now is the time to collect the toasted pecan bits left in the pan (see note) into a jar or bowl to use later. Once the bacon is cooled, transfer to a platter and scrape the rack to free any remaining pecan from there too.
Finish by spooning Vermont Maple Balsamic over each piece of bacon and serve.
Don’t worry if some of the pecans fall off in the process – trust me – you’ll use every one of those toasted tidbits. Scoop them up once they are baked (leave any burned ones behind) and store them in a small jar in the fridge. Sprinkle over salads, roasted vegetables, ice cream, etc.
Make your own Maple Balsamic Glaze: Gently simmer 1/2 cup (commercial-grade) balsamic vinegar with 3 tablespoons pure maple syrup in a saucepan on med-low for 10-15 minutes, or until reduced by half and thickened enough to coat the back of a spoon. Taste and adjust for sweet or sour by adding more balsamic or syrup. Cool and refrigerate until ready to use.
Give it a spicy kick by adding a teaspoon of chipotle powder or 2 teaspoons chipotle Tabasco to the maple syrup.
Substitute walnuts or hazelnuts in place of pecans.
Finish with dark chocolate, espresso, or black cherry balsamic for a different flavor twist.