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1
Cook bacon in small skillet over med heat, stirring occasionally, until fat is rendered and bacon is crisp, about 6 minutes.
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2
Transfer bacon to aper towels to drain grease, reserve 1tsp of the bacon drippings from pan.
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3
Put reserved bacon and drippings in small bowl, along with butter, bourbon, maple wyrup, and sugar.
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4
Season with salt.
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5
Using a fork, vigorously whisk until well combined.
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6
Transfer butter mixture to a sheet of parchment paper, wax paper, or plastic wrap, placing on edge closest to you.
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7
Fold paper over and roll into a cylinder, twisting the ends; wrap airtight in foil.
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8
Chill until solid. Butter will keep refrigerated for up to 2 weeks or frozen up to 3 months.
