Cover rimmed baking sheet with foil and set a wire rack inside.. Separate bacon strips and place them evenly over the rack/baking sheet.. In a small bowl stir together: ½ cup brown sugar, 2 tbsp maple syrup, and 2 tsp Tabasco. Bake at 400 for 20 minutes.. Don’t bake much beyond this because sugar coating can start to get smoky.. In a medium heavy saucepan, combine 1 ½ cups sugar, 1/3 cup water, 1/3 cup corn syrup, and 8 tbsp butter.. Pat dry both sides lightly with paper towels to remove excess oil then chop into ½” pieces.. Flip bacon strips over and brush the top with ½ of syrup then bake 5 minutes, flip bacon over, brush the top with remaining syrup and bake 5-7 minutes or until browned.. Remove from oven, use tongs to shift them around slightly on the rack to prevent sticking, and let cool on a rack until room temperature.. Bring to a boil and adjust the temperature to keep a medium boil.. Cook, stirring occasionally 10-12 minutes, stirring more frequently towards the end (time will vary based on the size of the pan, so cook until brittle is light beige and reaches 300 on a candy thermometer.. Once at 300, turn off the heat, remove the candy thermometer and very quickly stir in 1 tsp baking soda. It will puff up. Baking soda makes brittle lighter and crunchier.. Quickly stir in both nuts and candied bacon then immediately transfer to a parchment-lined baking sheet and work fast to spread brittle out with 2 forks then smooth out with a spatula. Cool until firm. Break into pieces and enjoy!