The author of this recipe got the inspiration to make this smoky bacon and maple bourbon brittle from Knob Creek’s smoked maple bourbon. She decided it would be a bigger and more flavorful treat if bacon were included. She combined Maple Jim Beam and bacon, and turned them into a brittle.
She candied the bacon with brown sugar and maple bourbon. At first, she made the mistake of replacing maple syrup with corn syrup. It made the brittle foam up. So remember that maple syrup is irreplaceable in this recipe. Take note too that the best storage for brittle is a mason jar with tight-fitting lid.