Bacon Peanut Brittle

1 pound bacon
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup corn syrup
1/2 cup water
1 tablespoon bacon fat (reserved)
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup peanuts (roasted) (salted)

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, 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 thick. Let brittle cool and harden, then break into pieces. Eat within 2-3 days.