1 cup sugar
1/2 cup light corn syrup (Karo)
1/2 cup water
1 tbsp. bacon fat (or Bacon-Up)
1 tsp. vanilla
1 tsp. cider vinegar (optionally, use additional tsp. vanilla)
1 tsp. baking soda
1/2 cup chopped pecans (about 2 oz.)
1/2 cup cooked bacon bits (about 8 oz. raw)

Line with foil, then grease or butter a large nonstick baking sheet.

In medium, heavy saucepan combine sugar, syrup and water. Heat over medium heat as you stir so all sugar dissolves, and mixture boils. Attach candy thermometer and turn heat to high. Cook with NO STIRRING to 300°F, or 290°F if you like your candy stickier. Immediately remove from heat.

Add all remaining ingredients (bacon fat, vanilla, vinegar, baking soda, pecans and bacon). When it's done foaming, pour hot candy onto baking sheet, as thinly as possible. Don't spread it with a utensil, or it can squish the foam.

After 10 minutes, you can move the candy on the foil out of the pan, if you want to start another batch. Cool brittle until hard; you can test this by lifting a corner of the foil. When done, break into bits; be careful, they may be quite sharp. Store covered.

Makes about 1 pound brittle.

Cooks Note: Use of a candy thermometer is recommended.

Submitted by: Diana McCleery