Preheat oven to 350°F. Line a jelly roll pan or cookie sheet pan with a silmat or parchment paper.

Stir together the pecan halves, bacon and melted butter in a medium sized bowl, then pour out onto the jelly roll pan or cookie sheet pan that has been lined.

Place pan in the middle rack of the oven. Bake at 350°F, stirring occasionally for about 15 minutes or until pecans are toasted with a wonderful aroma and the bacon is done.

Strain out the bacon fat from the pan using a strainer. Save fat and pour it into a small bowl. Place nuts and bacon lardons into their own bowls.

Then toss the nuts with a bit of melted fat from the bacon.

Sprinkle with brown sugar and salt on top, and toss a few times until evenly coated. Allow nuts to cool and come to room temperature. About 30 minutes.

Top with bacon pieces and some chives, and serve.