Preheat oven to 400°. Line a large rimmed baking sheet with foil or parchment paper. Place a wire cooling rack inside the rimmed baking sheet. Arrange bacon in a single layer.

In a small bowl whisk together the honey and sriracha listed under the bacon section. Brush half of the mixture onto the bacon, and season with pepper. Bake for 15 minutes. Remove from oven and flip each slice of bacon. Brush with remaining honey and sriracha mixture, and more black pepper. Bake for another 15+ minutes or until edges are brown and crispy. For the best jam results, bacon should not be flimsy. Bacon will firm up after it cools. Ovens vary so baking times may vary.

Enjoy bacon as is for breakfast, burgers, BLT's, etc. or continue below for bacon jam.

Place the sliced onions and olive oil in a large skillet over medium heat. Season with salt and pepper. Once sizzling, reduce heat to low and cook onions for about 45-50 minutes, or until caramel in color, stirring every few minutes. If pan becomes dry, add 1 tablespoon of water at a time for added moisture.

Once onions are golden and caramelized, add balsamic vinegar and scrape any bits from the bottom of the pan. Stir in honey, sriracha, and season with salt and pepper. Stir and cook for about 5 minutes until the mixture becomes a thick glaze.

Add cooked bacon and onion mixture to a food processor, and pulse a few times until bacon is broken up and combined with the onions or desired consistency is reached.

Serve on burgers, sandwiches, avocado toast, BLT's and more! See my recipe linked for Hot Honey Bacon Jam Avocado Bruschetta! YUM!