From: Chef Matthew Nolot, Tolon, Ft. Wayne, IN. Yield: 1 batch.
12 oz. duck bacon
2 cups granulated sugar
1 cup light corn syrup
½ cup water
1 tsp. fine sea salt
3 cups smoked, salted whole almonds
2 Tbsp. unsalted butter
2 tsp. baking soda
Dice duck bacon into ¼” pieces and place in skillet. Place skillet over medium heat and cook, stirring often, until all the fat is rendered and bacon is crispy. Set pan aside, reserving any grease along with crispy duck bacon pieces.
In a heavy-bottomed sauce pan, combine the sugar, corn syrup, water and sea salt. Place pot over high heat and bring mixture to a boil. Add smoked almonds, reduce heat slightly and insert a candy thermometer into the mixture. As sugar cooks, swirl the pan periodically to distribute the heat. Do not stir.
Meanwhile, line a baking tray with a sheet of parchment paper and set aside. Cook sugar mixture until it reaches hard crack stage (300°-310°F) on candy thermometer. Remove sugar from heat and quickly stir in reserved duck bacon, any bacon grease, butter and baking soda.
Stir until butter has melted. Spread mixture out onto the parchment-lined baking tray. Allow brittle to cool to room temperature before breaking into small pieces and storing in an airtight container.