Crisp bacon slices in a large skillet over medium heat. As the bacon crisps, lower the temperature and render out the fat until crispy on both sides. Transfer strips onto plate with paper towel and drain excess fat. Dice into small bits and set aside. Discard most of the bacon fat, keeping about 1 ½ Tablespoons in the skillet.

Note: When you lower the temperature and render the fat, even the white fat parts turn golden brown.

Add the diced onions to the skillet and sauté until golden, about 10 minutes. Add light brown sugar, red pepper jelly, kosher salt and black pepper. Stir to combine and simmer for 5 minutes.

Add the reserved bacon bits to the skillet and stir to combine.

If the sauce is too thick, add a teaspoon of water at a time until the thickness is to your liking.