In a small bowl stir together: ½ cup brown sugar, 2 tbsp maple syrup, and 2 tsp Tabasco. Cover rimmed baking sheet with foil and set a wire rack inside. Separate bacon strips and place them evenly over the rack/baking sheet. Bake at 400 for 20 minutes. 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. Don’t bake much beyond this because sugar coating can start to get smoky. 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. Pat dry both sides lightly with paper towels to remove excess oil then chop into ½” pieces. In a medium heavy saucepan, combine 1 ½ cups sugar, 1/3 cup water, 1/3 cup corn syrup, and 8 tbsp butter. 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!