Preheat oven to 375° F. Line baking sheet with foil. Lay out the bacon strips, making sure they don't overlap. Using a basting brush, spread maple syrup on to the bacon strips. Afterwards, sprinkly generously with brown sugar. Spread both ingredients along the length of the strip evenly. Flip pieces and repeat process.
Bake the bacon in the oven for 20 to 25 minutes. Rotate the pans once during baking to ensure the bacon is cooking evenly. Start checking the bacon around 18 minutes, as some slices will cook faster, depending on the fat content and thickness of the slices. The bacon is done when the brown sugar is melted and the bacon is a deep brown color. Remember that it will continue to crisp up as it cools, so don't worry if it's not completely crispy now.
Let the bacon cool for a few minutes. (If you eat it right away, you'll burn your mouth on the decadent molten sugar.) The bacon will crisp up as it cools and as the melted sugar hardens. Then serve!
Candied bacon can be kept in the fridge for a few days and reheats well in a skillet over low heat. If freezing, make sure the bacon strips are stored meticulously, so they didn't stick together.