• Preheat the oven to 400 degrees.
• Line a cookie/baking sheet with foil. Depending on the size of the baking sheet, two may be needed.
• Place a wire mesh screen or cooling rack in the baking sheet and place the bacon on it. The edges can touch, but do not overlap the bacon strips.
• Place brown sugar, bourbon, and crushed red pepper flakes in a small mixing bowl and microwave for 30 - 45 seconds. This will make the glaze a brush-able consistency, although the brown sugar will not fully dissolve and will remain grainy.
• Use a pastry or barbecue brush to brush the tops of the bacon with half of the glaze.
• Bake the glazed bacon for 15 minutes.
• Flip the bacon. Brush on the remaining glaze.
• Bake for an additional 15 minutes or until the bacon is crisp, caramelized and dark gold.
• Serve warm or at room temperature, garnished with the Whipped Horseradish Cream and green onion slices if desired.

Whipped Horseradish Cream

• In a chilled mixing bowl, whip the cream until soft peaks form using a hand or stand mixer. Keep the cream very cold until ready to whip.
• Add horseradish, salt, and pepper.
• Continue to whip until cream is a consistently firm texture.
• Refrigerate until ready to use.