Bacon Butter crunch

1 cup bacon, cooked very crisp and crumbled. Rendered fat reserved 8 tablespoons unsalted butter, melted 2 cups sugar 2 tablespoons pure vanilla extract 1 1/2 teaspoons fine sea salt 1/4 cup water You’ll also need a 13” X 18” rimmed baking sheet and a candy thermometer.

Pour bacon fat in a glass measuring cup. Add melted butter. You should have about 1 1/2 cup total. Set aside. Grease your baking sheet. In a medium-sized, heavy bottomed saucepan mix the bacon fat mixture with sugar, vanilla, salt and water. Bring to a boil over medium high heat.

Clip the candy thermometer to the side of the pan and cook for about 18 minutes or until thermometer reaches 300°F/150°C. Don’t forget to stir constantly. Remove from heat and add the bacon. Pour mixture onto the prepared baking sheet. (please be very careful)Spread mixture evenly

and allow it to cool completely. Store in an airtight container for up to one week. Use parchment paper between the layers.