In a frying pan, cook bacon until brown and crispy. Remove bacon from
pan, cool and crumble into small pieces. Reserve 1 tablespoon of bacon fat
for brittle mixture.
In a separate pot over high heat, stir together both sugars, corn syrup
and water. Bring to a boil and cook until mixture registers 290 degrees F on
a candy thermometer.
With a wooden spoon or sturdy heat resistant spatula, carefully stir in
reserved bacon fat, vanilla extract, salt and baking soda. Mixture will foam
and lighten. Stir in nuts and bacon.
Continue stirring over low heat until all ingredients are incorporated.
Immediately pour onto ungreased cookie sheet and spread as thinly as
possible using spoon or spatula. Brittle should be about 1/4 to 1/2 inch
Let brittle cool and harden, then break into pieces.