For the Candied Bacon:
Preheat oven to 400 degrees.
Lay bacon strips on a foil lined baking sheet. Brush bacon with bourbon and sprinkle with brown sugar on both sides.
Bake for 13-15 minutes, until it starts to caramelize and becomes crispy.
Chop the bacon with a knife into small bite size pieces.
For the Brittle:
Spread the pecans on a baking sheet and lightly toast them in the oven at 400 degrees for 7 minutes.
Line a baking sheet with a silpat mat or parchment paper.
Make sure you have all the rest of your ingredients measured and ready to pour in the brittle when it gets to the candy stage. You can mix the vanilla and bourbon and the bacon and pecans together to make it easier.
In a medium sauce pan, combine the sugar, corn syrup and water over medium heat. Stir constantly until the sugar dissolves and the mixture starts to boil.
Increase the heat to high and cook, without stirring, until it reaches 290°F using a candy thermometer. I recommend using one, but if you don't have one, boil until it turns a golden amber color. Once it reaches this temp add the bourbon, bacon and pecans. Mix and allow mixture to get to 310°F. Immediately remove from heat.
Quickly stir in butter, vanilla, and baking soda.
Pour mixture onto the prepared baking sheet as quickly and thinly as possible. Use a wooden spoon to spread it if necessary.
Sprinkle with sea salt right away and cool for at least 20 minutes. Once it set, break into pieces and enjoy!
Can be stored in an air tight container for up to a week.