First we need to cook the bacon and toast the pecans. Line a baking sheet with foil. This one is gonna get messy don’t skip this step.

Place nuts onto foil lined sheet and toast at 400 degrees F for 7 minutes. Remove from oven and place in a bowl.

Now…

Place bacon on foil and sprinkle the first two tablespoons of bourbon onto the bacon both sides. Then sprinkle brown sugar onto both sides of bacon as well. Place bacon in the oven at 400 degrees F for 15 minutes or till crispy. Watch the last few minutes so the sugar doesn’t burn.

Remove from oven and chop into bite size pieces. Place in a bowl with the toasted pecans and stir together. Save for later.

In a 4-qt. saucepan add the water, white sugar, and corn syrup over medium heat. Stirring constantly till sugar dissolves and begins to boil.

Insert a candy thermometer and increase the heat a few degrees hotter. Do not stir, let mixture come to a boil  until it reaches 290 degrees F. Then add bourbon, bacon and pecans. Continue mixing till temperature gets to 310 degrees F. Remove from heat immediately.

Quickly stir in butter, baking soda, and vanilla. Then spread onto a silpat or parchment covered jelly roll pan. Spread fast to thickness you desire.

Let cool for 30 minutes before cracking. Enjoy this treat in moderation 😉