Preheat the oven to 400 and line a cookie sheet with foil.

Place the bacon on the sheet and sprinkle 5 slices with brown sugar.

Bake for 15-20 minutes or until crisp depending on thickness.

Remove to drain off any grease and allow to cool.

Chop the bacon into fine bits keeping the brown sugar bacon and regular bacon separate.

Set aside.

Heat a skillet to medium heat and add the pecans.

Toast, moving the nuts occasionally, about 3 minutes.

Remove to a cutting board to cool and then pulse in a food processor or blender until it's in small bits. Do not over pulse or it will be a powder.

In a bowl, combine the cream cheese, sour cream, bbq sauce, one green onion, grated cheese and seasonings.

Stir to combine and then stir in the bacon without the brown sugar.

Place in the fridge to set for 30-60 minutes.

Remove the bowl from the fridge and form into a ball.

Place the nuts, brown sugar bacon bits on a plate and toss to evenly combine.

Roll the cheese ball in the nuts, pressing to get everything to stick.

Garnish with extra green onions.

Serve immediately or wrap in saran wrap for up to 24 hours.