3 1/2 cups whole pecan halves
5 strips thick cut bacon
1 cup heavy cream
5 tablespoons butter, diced
1 teaspoon vanilla
1 1/2 cups sugar
3 tablespoons light corn syrup
12 ounces bittersweet chocolate chips
Preheat oven to 325 º F.
Roast the pecans in a single layer or 8 minutes. Cool.
Fry bacon until crisp. Drain paper towels. Cut each strip with kitchen shears into 6 pieces.
Lint 2 baking sheets with parchment. Arrange the pecans in star-shaped clusters of five halves.
In a small saucepan, combine, cream, butter and vanilla. Bring to a boil. Remove from heat.
In a medium, heavy saucepan combine the sugar, syrup and 1/4 cup water. Bring to a boil, stirring until sugar is dissolved. Reduce to simmer and cook, without stirring, for 6 to 8 minutes, swirling the pan…sugar should be golden.
Over low heat carefully pour the hot cream mixture into the sugar mixture. Stir until combined (mixture will bubble) Simmer until candy thermometer registers 248 º F.
With a teaspoon, drop the caramel mixture onto each pecan cluster. Top with a piece of bacon, pressing gently. (if the caramel gets too stiff, reheat over gentle heat.)
Heat the chocolate in a bowl over simmering water.
Spoon chocolate over to cover the bacon.
Chill until chocolate is set.