Preheat oven to 350°

Spray a baking sheet with non-stick spray. (I also cover my baking sheet in foil for easy clean up).

In a medium bowl, combine olive oil, Sriracha, salt, garlic powder, cayenne pepper, and salt.

Add in peanuts and gently stir until peanuts are covered.

Dump peanuts on to the baking sheet and arrange in a single layer.

Bake for 12-15 minutes. Allow to cool then set aside.

Preheat oven to 350°

Wrap a baking sheet with foil and place a wire baking rack on top (make sure the rack is non-coated). Place strips of bacon on the wire rack.

Brush the bacon with the maple syrup (reserving half). Sprinkle half of the brown sugar evenly across the tops of the bacon.

Place in oven and bake for 20 minutes. Remove from oven, flip bacon over and cover with the remaining syrup and brown sugar. Place in oven for an additional 15 minutes.

Remove from pan as soon as it is cool enough to touch. Do not wait too long or it will stick.

Chop, then set aside.

Using a small saucepan over low-medium heat, melt the duck fat and combine with the Worcestershire, smoked salt, garlic powder, onion powder, black pepper, and cayenne pepper. Once combined, remove from heat.

Add all of the chex & pretzels to your crock pot. Drizzle the duck fat mixture over the top. Gently toss. Place thyme sprigs on top.

Turn the crock pot on low for 3 hours. I gave it a stir every 45-60 minutes to keep the bottom from burning.

When done, remove from crock pot and lay in a single layer on parchment paper until it is cool.

Combine cooled chex mix with Sriracha peanuts and candied bacon. Serve immediately or store in an airtight container.