Sir Francis Bacon might be the one who made chocolate bacon brittle popular in the gourmet grocery stores like Dean and Deluca, but now you can attempt to make your own. Check out this recipe for chocolate-dipped smoked almond-bacon brittle.

Makes 3 pounds.

Note: From "I Love Bacon," by Jayne Rockmill.

• 1/4 lb. bacon

• 2 c. smoked almonds

• 11/4 c. sugar

• 1/4 c. plus 2 tbsp. light corn syrup

• 1/4 c. plus 2 tbsp. water

• 1 c. (2 sticks) unsalted butter, cut into 1/2-in. cubes, at room temperature

• 1/2 tsp. baking soda

• 1/4 tsp salt

• 1/2 tsp. crushed pink peppercorns

• 8 oz. (60 percent cacao) chocolate, chopped

Directions

Cut bacon into bite-size pieces. Place pieces in a large sauté pan and cook over medium heat until crispy, about 10 minutes. Drain and set aside. Coarsely chop almonds and set aside. Line a baking sheet with a Silpat liner or waxed paper.

In large saucepan, combine sugar, corn syrup and water. Cook on medium-high heat for about 4 minutes, or until sugar turns thick and syrupy. Slowly add softened butter and continue stirring until mixture is thoroughly combined. Keep cooking and stirring until mixture is golden brown, about 4 minutes longer.

Remove pan from heat. If mixture is not smooth, whisk until smooth. Stir in baking soda, salt, peppercorns, crispy bacon bits and almonds. Quickly but carefully pour brittle onto prepared baking sheet. When cool and hard, break brittle into bite-size pieces.

Melt chocolate in microwave in microwave-safe bowl in 30-second intervals, stirring in between intervals, until mixture is entirely melted but not hot. Cool chocolate to room temperature, then either dip pieces of brittle into chocolate or drizzle chocolate on top. Chill brittle until chocolate is set. Store in a tightly sealed container for up to 1 week.