Directions

1. Preheat the oven to 180°C fan forced (356°F).
2. Line a large baking tray with baking paper.
3. Spread bacon out in a single layer and bake for 15 minutes, until browned.
4. Drizzle over maple syrup and toss bacon to coat.
5. Cook bacon a further 10 minutes until caramelised and crisp (cooking time will vary depending on how thick your bacon is).
6. Transfer bacon to a bowl to cool.
7. Increase oven to 200°C fan forced (392°F).
8. Place a silicon mat or greased foil on the baking tray and return to the oven to heat.
9. Combine the sugar, glucose and water in a medium saucepan over medium heat.
10. Stir constantly until the sugar dissolves and the mixture starts to boil.
11. Continue cooking without stirring, until it reaches 145°C (290°F) on a candy thermometer.
12. Add the bacon, pecans, chilli flakes and thyme and continue to cook, stirring to mix well, until the mixture reaches 150°C (300°F).
13. Remove the saucepan from the heat and stir in butter, salt, vanilla, and bicarb soda until the butter melts and the mixture is combined.
14. Remove oven tray from the oven and pour the mixture onto the tray as quickly as possible and allow it to spread thinly.
15. Sprinkle with some extra sea salt and set aside to cool for at least 20 minutes.
16. When set, break into pieces and store in an air tight container for up to a week.