See Recipe Notes Below Before Starting

• Fry the bacon strips until they’re crispy. Drain them on paper towels and let them cool. Once cooled, crumble or chop the bacon into small pieces. Set aside.
• Butter 2 baking sheets. Keep them nearby, as you’ll need them ready when the brittle mixture is done.
• In a large saucepan, combine the sugar, corn syrup, butter, and water. Heat the mixture over medium heat, stirring occasionally with a wooden spoon until the sugar dissolves and butter melts.
• Bring the mixture to a hard boil over medium high heat and stir frequently. A hard boil is one that won't stop with stirring.
• Use a candy thermometer to monitor the temperature. You’re aiming for 300°F (the hard crack stage).
• Once the caramel reaches 300°F, immediately remove it from the heat. Stir in the crumbled bacon and baking soda until well incorporated. Be careful, as the mixture will bubble vigorously.
• Quickly pour the mixture onto the prepared baking sheets and spread it out evenly with a wooden spatula. Work fast, as the caramel sets quickly.
• Let the brittle cool completely at room temperature. Once hardened, break it into pieces with your hands or a sturdy knife into rustic pieces.