1-First, prepare the candied bacon: Lay 16 ounces of bacon slices on an oven-safe rack over parchment paper on a baking sheet. Sprinkle evenly with 2 tablespoons of bourbon whiskey, 1/2 cup brown sugar, and 1/2 teaspoon red pepper flakes. Bake at 400°F for 13 to 15 minutes, or go for the low and slow method at 300°F for 50 to 60 minutes, until the bacon is fully rendered and crisp but not burnt. Let it cool completely, then chop it roughly.

2-Next, make the brittle: In a saucepan, combine 2 cups granulated sugar, 1/2 cup water, 1/2 cup unsalted butter, and 1/3 cup light corn syrup. Cook over medium-high heat, stirring occasionally, until the mixture turns light brown and reaches 300°F on a candy thermometer, which takes about 10 minutes. Remove it from the heat right away.

3-Finish the brittle: Carefully stir in 1 tablespoon bourbon whiskey, 1 teaspoon vanilla extract, and 1/2 teaspoon baking soda. Quickly mix in 8 ounces of toasted and chopped pecans to incorporate everything evenly.

4-Assemble it all: Spread the brittle mixture thinly onto a parchment-lined baking sheet. While it’s still warm, sprinkle the chopped candied bacon evenly over the top for that perfect topping.

5-Finally, cool and break: Allow the brittle to cool completely for at least 30 minutes. Once it’s fully hardened, break it into pieces and enjoy your creation.