Ingredients
1/2 c. (1 stick) butter, plus more for pan
1 lb. bacon, cooked and crumbled
1 3/4 c. sugar
1/2 c. light corn syrup
1/2 c. water
Flaky sea salt
1 c. toasted pecans, chopped
2 tbsp. bourbon
1 tsp. pure vanilla extract
1 1/2 tsp. baking soda
Preparation
Step 1Line a large baking sheet with foil and grease with butter. Step 2In a medium saucepan over medium-high heat, combine sugar, corn syrup and water. Cook, stirring occasionally, until a candy thermometer reaches 260°, about 10 minutes. Step 3Remove from heat and add butter and a large pinch of salt. Stir once then return over medium-high heat and cook, without stirring, until the syrup turns golden and the thermometer reaches 285°, about 5 more minutes. Add bacon, vanilla, bourbon, and baking soda. (It will foam!) Cook, stirring occasionally, until the mixture turns a deeper golden and the thermometer registers 300°. Step 4Immediately pour the mixture onto prepared baking sheet, tilting and spreading the mixture into a thin layer. Let cool completely before breaking into pieces.
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