Ingredients
Bourbon Bacon:
8 to 12 thick-cut bacon slices (F & L Market recommended)
3 tablespoons bourbon
Brown sugar (enough to coat both sides of each slice)
Brittle:
1 cup granulated sugar
1/2 cup light corn syrup
1/2 cup water
2 tablespoons bourbon
1 tablespoon unsalted butter
1 teaspoon vanilla extract
1 teaspoon baking soda
1 to 1 1/2 cups pecan halves
Sea salt, for finishing
Instructions
Prepare the Bacon
Preheat oven to 400°F (204°C).
Line a large baking sheet with foil.
Arrange the bacon strips in a single layer.
Brush both sides with bourbon.
Sprinkle brown sugar over each slice, coating both sides.
Bake for 15–20 minutes, until caramelized and crisp (closer to 15 minutes for thinner bacon, up to 20 for thick-cut). Keep an eye on it since the sugar can burn quickly.
Allow to cool slightly, then chop into small pieces.
Toast the Pecans
Spread pecans on a baking sheet.
Toast at 400°F for 5–7 minutes, until fragrant.
Remove from oven and set aside.
Line another baking sheet with parchment paper for the finished brittle.
Make the Brittle
Measure all remaining brittle ingredients before starting.
In a saucepan, combine sugar, corn syrup, water, and bourbon. Stir to mix.
Bring to a boil over medium heat using a candy thermometer.
Cook until the mixture reaches the hard crack stage (about 300°F / 149°C).
Remove from heat and quickly stir in the butter, vanilla, and baking soda.
Immediately pour the hot brittle mixture over the toasted pecans on the parchment-lined sheet.
Sprinkle the chopped bourbon bacon evenly on top.
Finish with a light sprinkle of sea salt.
Finish
Let the brittle cool completely.
Once firm, break into pieces.
Store in an airtight container (or stash it away if it's meant for gifting!).
Tip: Makes a fantastic homemade gift for anyone who loves the unbeatable combo of bourbon and bacon!