Preheat oven to 400°F.
Lay bacon strips on a foil lined baking sheet. Mix the whisky and maple syrup together then with a pastry brush, brush the bacon strips with the Gibson's Finest Canadian Whisky and pure Canadian maple syrup on both sides. Sift the brown sugar, ground/powdered fresh cinnamon bark & maple sugar together in a bowl so there's no clumps. Then sprinkle bacon strips with the brown sugar, ground/powdered fresh cinnamon bark & maple sugar on both sides. (I do this prior and set sealed in plastic wrap in the fridge overnight the night before I make this candy so the flavours work into the bacon.)
Bake the bacon for about 12-16 minutes until it starts to caramelize and becomes crispy. Watch carefully, some ovens vary in temp, you don't want your bacon burning. Remove bacon from the baking sheets and allow to cool. Chop the bacon strips into bite sized shards.
Spread the pecans on a baking sheet and lightly toast them in the 400°F oven for about 6 minutes. Remove and allow to cool. Roughly chop the pecans and set aside. Line a 8" X 8" pan with baking paper. Make certain to have the rest of ingredients measured good to go to work quickly when the syrup comes to the hard-crack candy stage. Combine the pure maple extract, Gibson's Finest Canadian Whisky, chopped pecans and bacon together in a separate bowl. (DO NOT ADD THE BAKING SODA YET!) You'll want this all in order to add quickly to the boiling hot syrup. In a heavy medium-sized saucepan, combine the sugars, corn syrup, maple syrup and water over medium heat... & I repeat: DO NOT add the butter, nuts, bacon, baking soda, pure maple extract or Gibson's Finest Canadian Whisky yet! Stir only 'til the sugars dissolve and the syrup comes to a boil. (ATTENTION: You must use a candy thermometer to keep track of the temperature.) Increase the heat to high and cook, without stirring, 'til the syrup reaches 300°F-302°F. The concoction should become an almost deep amber, golden brown colour, and if using the old school cold water method, should form threads that easily snap in your fingers when dropped into a cold glass of water. Immediately and carefully remove from heat. Quickly stir in the butter, then quickly and carefully next the set aside bowl mixture of pure maple extract/Gibson's Finest Canadian Whisky, pecans and bite sized bacon shards, and very last the baking soda. Be careful as the mixture will start to bubble/foam. After the foaming/bubbling stops, carefully with caution pour the hot mixture into your already prepared baking sheet as quickly and thin as possible. Work quickly, because you don't want the candy to begin to harden and set before you get it spread thin as the brittle should be. Use a wooden spoon to gently spread the mixture out - you'll want it level and thin as possible. - Optional: Sprinkle with a few grates of Pink Himalayan salt - Set in a cool dry place for the brittle to set - somewhere in the where-abouts of approx. 15 to 20 minutes, a half an hour tops.
DO NOT place the brittle in the fridge to set! After the brittle's set completely, break it up to serve. I carefully use a small hammer w. the brittle placed on a thick marble slab that I use for rolling dough out on. Gently tap your hammer on the brittle to break it up into approx. 3" candy pieces. Store in a cool dry pantry in an air tight container with sealing lid or mason jar with a sealing lid for up to approx. 10 days for the best quality. One may also store the candy in brown paper lunch bags w. the top folded down and paper clipped air tight.
Tip: High altitude: For every 300 metres (1,000 feet) that you are above sea level, subtract 1° C (2° F) from the temperatures given in your candy recipe. Work quickly and safely making candy. Hide 'em good if you're wanting 'em for later!
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|Serving Size: 1 Serving (125g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 277 (59%)|
|Amt Per Serving||% DV|
|Total Fat 30.8g||41 %|
|Saturated Fat 19.4g||97 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 81.3mg||25 %|
|Sodium 255.5mg||9 %|
|Potassium 36mg||1 %|
|Total Carbohydrate 53.5g||16 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 53.4g|
|Protein 0.3g||0 %|
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Calories per serving: 470
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