By Peter Sherman and Stephanie Banyas
This is not your grandmother’s peanut brittle. Sweet, salty, and smoky is the way I like my desserts, and this recipe hits all of those notes and then some. Peanuts make it perfect and classic, but you could use cashews or almonds, if you’d like.
Preheat the oven to 400°F (205°C). Line a baking sheet with aluminum foil. Spray another baking sheet liberally with nonstick spray or line with a Silpat.
Lay the bacon in a single layer on the foil-lined baking sheet. Brush the bacon with ¼