½ lbs Bourbon Smoked Pepper Bacon
2 lbs Brussels Sprouts
1 pkg Bourbon Smoked Spiced Pecans
4 tbsp Kosher Salt
½ tbsp Bourbon Smoked Sea Salt
2 tbsp vegetable oil
Dice apples into small pieces about 1/8 inch – set aside
Preheat oven to 400-degrees F.
On a large sheet tray, spread out Bourbon Smoked Pepper Bacon. Cook bacon in oven until crisp. Remove from oven and drain access bacon fat into a heat-safe bowl. Save bacon fat. Dice bacon into small pieces, about 1/8 inch – set aside.
Turn oven up to 450-degrees F.
Prepare Brussels Sprouts:
In a large pot of boiling water, add the kosher salt and the Brussels Sprouts, cook until just tender, approximately 5-minutes. Remove from water, drain and dry sprouts well.
Smash Brussels Sprouts with a heavy-bottom pot and place in a large bowl.
Toss with Bourbon Smoked Sea Salt, oil, apples and bacon fat, then spread out without overlapping on a sheet tray. Bake in a 450-degree F oven until crispy, approximately 15 minutes. Garnish with bacon and pecans and serve.