6 oz pancetta, sliced paper thin
1/2 cup honey powder
1/2 cup raw pine nuts (aka pinoli)
1/4 cup thyme leaves
Line a baking sheet with a silpat (or tin foil) and arrange pancetta slices in a single layer, and toss on individual thyme springs, top with a second silpat and another baking sheet. Place into a cold oven and set to 400 degrees.
After 20 minutes, drain the fat and reserve for another use, rotate pan and return to oven for another 20 minutes or until brown and slightly crispy.
Meanwhile, pulse pinoli in a food processor or coffee girder until finely ground and combine with honey powder in a small bowl. When pancetta is brown and slightly crisp, remove from the oven and sprinkle pinoli mixture evenly over all pieces and gently pat down.
Return to oven and bake for another 10 minutes or until pancetta is super crispy and caramelized, taking care not to burn it.
Allow to cool, then stack into a giant Napoleon and eat all at once. Just kidding. I'm not kidding.