Preheat your grill to high.
Draw four 6.5cm circles on baking parchment and brush with vegetable oil.
Remove the rind from the bacon and grill until crisp and golden brown.
Snip cooled bacon into small pieces and divide among the circles with pecans.
Place sugar and 75ml of water in a heavy-based pan and heat gently to dissolve.
Add golden syrup and maple syrup, then increase heat until the mixture reaches 150°C.
Stop the cooking process by dipping the pan base in cold water.
Spoon the syrup over the bacon and nuts, then press in the lolly sticks.
Layer more syrup on top and allow to set for 30 minutes before removing from paper.