Ingredients
For the Bacon:
8–12 strips thick-cut bacon
3 tablespoons bourbon
Brown sugar, for sprinkling
For the Brittle:
1 cup pecans
1 cup granulated sugar
½ cup light corn syrup
½ cup water
2 tablespoons bourbon
1 tablespoon unsalted butter
1 teaspoon vanilla extract
1 teaspoon baking soda
Sea salt, for finishing
Instructions
Prepare the Bacon:
Preheat the oven to 400°F (204°C). Line a large baking sheet with foil.
Arrange the bacon strips on the prepared pan. Brush with bourbon, then sprinkle brown sugar on both sides.
Bake for 15–20 minutes, until caramelized and crispy. Thicker bacon may take closer to 20 minutes. Keep a close eye to avoid burning.
Let cool slightly, then chop into small bite-sized pieces.
Toast the Pecans:
Spread the pecans on a baking sheet and toast in the oven for 5–7 minutes until fragrant.
Remove from the oven and set aside. Line the baking sheet (or a new one) with parchment paper for the brittle.
Make the Brittle:
Measure all ingredients ahead of time—this step moves quickly.
In a heavy-bottomed saucepan, combine the sugar, corn syrup, water, and bourbon.
Cook over medium heat, stirring until blended. Attach a candy thermometer and continue cooking until the mixture reaches about 300°F (hard crack stage).
Remove from heat and immediately stir in the butter, vanilla, and baking soda (the mixture will foam).
Quickly pour the hot syrup over the toasted pecans on the parchment-lined sheet.
Sprinkle the chopped bourbon bacon evenly over the top, then finish with a light dusting of sea salt.
Finish & Store:
Allow the brittle to cool completely, then break into pieces.
Store in an airtight container or wrap up for gifting.
Tip: Try to save a few pieces for yourself—this bourbon bacon brittle disappears fast and is a hit with anyone who loves sweet, salty, and a little boozy flair.