Blanch the sprouts: Bring a large pot of salted water to a boil. Add Brussels sprouts and cook for 4–5 minutes until tender but still bright green. Drain, rinse under cold water, and pat dry.

Cook the bacon: In a large 12″ skillet, cook diced bacon over medium heat until crispy, about 7–8 minutes. Remove bacon and drain on a paper towel–lined plate.

Crisp and toast: Increase heat to medium-high. Add the blanched Brussels sprouts and chopped pecans to the skillet with the bacon fat. Sauté for 4–5 minutes, stirring often, until golden and crisp.

Add flavor: Sprinkle mustard powder, stir for 1 minute, then pour in bourbon (or vinegar) to deglaze. Scrape up any browned bits and cook until absorbed, 2–3 minutes.

Finish and serve: Return bacon to the pan and drizzle with maple syrup. Toss well and cook 1 more minute until glossy. Season with salt and pepper, serve hot, and enjoy!