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["Put all the ingredients except the bacon into a large, heavy saucepan over medium-high heat.", "Go with a larger pot than you think youll need because the toffee has a tendency to boil up the sides.", "You really dont want that to happen.", "Have you ever had hot toffee on your skin or tried to clean it off the stove?", "Dont go there.", "Bring to a boil, stirring frequently.", "Cook until the mixture hits 300F on a candy thermometer.", "This goes fast once you hit about 200F, so dont walk away from the pan.", "You will regret it if you do.", "Trust me and the big, sooty, burned sugar mess I had to clean up once.", "Once the toffee mixture hits 300F, stir the crispy bacon in and pour immediately into the prepared pan.", "Use a silicone or offset spatula to gently spread the toffee into an even layer.", "And do not, no matter how BADLY you want to, lick that spatula if you want to keep your tongue.", "Again, I ask you to trust me here!", "Allow to rest at room temperature until the toffee has cooled and firmed completely.", "When completely cool, break into pieces with your hands.", "Store, refrigerated, in a zipper top bag in the back of the fridge to discourage people from snitching it when they think youre not looking.", "One comment on the blog: ""As if this recipe wasnt already decadent enough, I just topped my bacon toffee with dark chocolate & cayenne-dusted pecans.", "its obscenely good.", "Talk about a new guilty pleasure!", """."]
