Preheat the oven to 350°F. Line a heavy-duty metal baking sheet entirely with high-quality parchment paper. (Do not skip the parchment; the melting sugar will permanently bond to bare metal or aluminum foil).

Pour the packed dark brown sugar into a wide, shallow dish.

Take a single strip of the thick-cut bacon and press it firmly into the brown sugar. Flip and press the other side, ensuring the meat is aggressively and heavily coated in the sugar from end to end.

Lay the sugar-coated bacon strips completely flat onto the prepared parchment-lined baking sheet.

Ensure the strips do not overlap, as they require dedicated space for the thermal air to circulate and for the fat to render cleanly.

Transfer the baking sheet to the preheated 350°F oven.

Bake undisturbed until the bacon is completely cooked through and the pork fat has rendered into the melting brown sugar, creating a thick, bubbling, dark amber syrup across the pan. This process will take 20 to 30 minutes, depending on the exact thickness of the cut.

Remove the baking sheet from the oven. The bacon will still be slightly pliable while hot.

Allow the strips to cool directly on the parchment paper for 5 to 10 minutes. As the thermal energy dissipates, the caramelized sugar will harden, transforming the bacon into rigid, shatteringly crisp, candied strips.

Once fully cooled and structurally set, transfer the Millionaire's Bacon to a serving platter.