Preheat oven to 350⁰F.
Line a large rimmed baking sheet with foil. Place a heatproof wire rack in the sheetpan, and grease it generously with the nonstick cooking spray.
In a large bowl, mix the sugar with the spices.
Using kitchen scissors or a sharp knife, cut the bacon crosswise into 3 equal length pieces. Separate the bacon pieces, and add them to the bowl of spiced sugar. Using your hands, toss the bacon with the sugar. The goal is to get both sides evenly coated. Some extra sugar may remain in the bowl.
Arrange the sugar coated bacon strips on the greased rack in an even layer, allowing some space between each piece.
Roast the bacon at 350⁰F until the strips are brick red, caramelized, and rendered of most of their fat. This can take anywhere from 30-45 minutes, depending on the thickness of the bacon. You will know the bacon is getting close when it beginsto sizzle less and less. Some pieces will inevitably reach that point before the fattier pieces. Check the candied bacon's progress after 30 minutes and carefully remove any fully caramelized pieces to a parchment-lined baking sheet.
Once all of the bacon is caramelized, allow it to cool to room temperature. I like to occasionally flip each piece while it cools to help the sugar crystallize on both sides a bit faster. The finished bacon, once cool, should be crunchy and hold it's shape.
Yummy option: Drizzle melted peanut butter on candied bacon pieces and let harden.