As promised, I tried baking some pork rinds with DaVinci Toasted Marshmallow
syrup tonight.  I soaked 14g of pork rinds (approximately 9 pieces) in a about 3
oz of the syrup for 5 minutes, tossing them a few times.  I put them on a
buttered cookie sheet and cooked them for about 10 minutes at 350 degrees.  They
were still too soggy at that point, so I cooked them 7 minutes more.

After 17 minutes, MOST of them were pretty crispy -- some of the denser ones were
a little chewy, though.  I'd probably go for 20 minutes next time.  That's okay
-- it makes each piece kind of a surprise as to whether or not it will be chewy,
and even RKTs are chewy in the middle.  They were pretty good, but there's no
mistaking them for Rice Krispie Treats -- these are marshmallow-flavored PORK
RINDS :-)  While they didn't suck as much moisture out of my mouth as pork rinds
do right out of the bag, I still felt the need to drink a lot of water while
eating them.  There was also a little aftertaste from the syrup.  Mixing the
syrup with some melted butter would probably be a plus.  

Bottom line:  they were all right, but I wouldn't go out of my way to make them
unless I already had the oven on for something else and it was an afterthought.