1Chop the bacon into small bits about a 1/4-inch in size.
2Butter a rimmed baking sheet or line it with a Silpat.
3In a large, heavy-bottomed saucepan, combine the sugar, water, butter, and syrup. Bring to a boil over moderate heat, stirring occasionally until the mixture reaches 300°F on a candy thermometer, about 10-15 minutes.
4Remove from heat and stir in the baking soda, then the bacon bits. Immediately pour the mixture on the prepared baking sheet. Use a large spoon (If it sticks, oil it lightly.) to quickly spread the brittle into a thin, even layer. Sprinkle with sea salt.
5Allow the brittle to cool completely, then break into pieces. Store in an airtight container.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.