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1
Preheat oven to 350u00b0. Roast nuts on a rimmed baking sheet until dark golden brown, 8 to 10 minutes.
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2
Cook bacon in a large frying pan over medium-high heat, stirring often, until crisp, 10 to 12 minutes. Transfer to paper towels and let cool. Set aside 1/4 cup.
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3
Mix nuts, brown sugar, chile flakes, and larger amount of bacon in a medium bowl.
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4
Use a pastry brush to lightly coat a 9- by 13-in. baking dish with some melted butter. Arrange a sheet of filo in dish, crinkling so it fits. Brush with about 1 tbsp. butter. Layer 2 more sheets the same way, pressing down lightly before brushing with butter. Sprinkle 2/3 cup bacon mixture over filo.
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5
Repeat layers of 3 sheets of filo, butter, and bacon mix-ture until you use all the ingredients, ending with 4 sheets of filo. Brush any remaining butter over the top.
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6
Using the tip of a paring knife, cut baklava lengthwise into 1-in.-wide rows. Cut off a corner. Working from there, cut baklava crosswise on the diagonal into 1-in. rows to make diamond-shaped pieces. As you work, hold down top layer of filo with your fingers on either side of knife.
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7
Bake baklava until deep golden brown and flaky, about 45 minutes. In the last few minutes, heat marmalade, liqueur, and 1/4 cup water in a small saucepan, stirring, until mixture starts to boil. Pour hot mixture evenly over baklava and let cool completely. Cut into pieces and top with reserved bacon.
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8
Make ahead: Up to 1 day, chilled airtight.
