Step 1

Preheat the oven to 400 degrees. Line a large baking sheet with foil or a sipat mat.

Step 2

Lay bacon strips on the prepared baking pan. Brush bacon with bourbon and sprinkle with brown sugar on both sides.

Step 3

Bake for 15-20 minutes, until it starts to caramelize and becomes crispy. It will be closer to 15 minutes if your bacon is thinner and closer to 20 minutes if it's thick cut. Cook time will vary depending on how you like your bacon.

Step 4

Allow it to cool slightly and chop the bacon with a knife into small bite size pieces.

Step 5

Spread the pecans on the same baking sheet and lightly toast them in the oven at 400 degrees for 5-7 minutes.

Step 6

Clean the same baking sheet or get a new one and line it with a silpat mat or parchment paper.

Step 7

Make sure you have all the rest of your ingredients measured and ready to pour in the brittle when it gets to the candy stage. You can mix the bourbon, bacon and pecans together to make it easier.

Step 8

In a medium sauce pan, combine the sugar, corn syrup and water over medium heat. Stir constantly until the sugar dissolves and the mixture starts to boil.

Step 9

Continue cooking without stirring, until it reaches 290°F using a candy thermometer. I recommend using one, but if you don't have one, boil until it turns a golden amber color. Once it reaches this temp add the bourbon, bacon and pecans. With heat still on medium, continue to heat and mix, until the mixture reaches 300°F.

Step 10

Immediately remove it from the heat and stir in butter, vanilla, and baking soda until the butter melts and the mixture is combined.

Step 11

Pour mixture onto the prepared baking sheet as quickly and thinly as possible. Use a wooden spoon to spread it into a thin layer.

Step 12

Sprinkle with sea salt right away and cool for at least 20 minutes. Once it set, break into pieces and enjoy!

Step 13

Can be stored in an air tight container for up to a week.