Preheat your oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.

Place the mini pretzels in a large mixing bowl. Add the chopped, cooked bacon and toss lightly so the bacon is evenly distributed.

In a medium saucepan over low to medium heat, melt the butter, stirring occasionally. Do not brown it fully; it should be just melted and smooth.

Stir the maple syrup and brown sugar into the melted butter. Cook over medium-low heat for 3–4 minutes, stirring often, until the sugar dissolves and the mixture is glossy and pourable.

Remove the pan from the heat and quickly stir in the vanilla, cinnamon, salt, black pepper, and a pinch of cayenne if using. Taste a small amount carefully and adjust salt or spice to your liking.

Pour the warm maple mixture over the pretzels and bacon in the bowl. Gently toss with a spatula or wooden spoon until all pieces are evenly coated.

Transfer the coated mixture to the prepared baking sheet and spread it into an even layer. Some small clumps are fine, but try to keep most pieces in contact with the pan.

Bake at 300°F (150°C) for 25–30 minutes, stirring gently halfway through. The goal is to dry and set the glaze, not deeply brown it. The mixture may still feel slightly soft while hot.

Remove the baking sheet from the oven and let the pretzels cool completely on the pan, about 30–40 minutes. The maple coating will firm up and turn crunchy as it cools.

Once fully cool, break apart any large clusters. Serve immediately in a bowl or transfer to airtight containers or gift jars for storage or gifting.