Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper and arrange bacon in a single layer. Bake 15–20 minutes until crispy, drain, and chop.

In a medium saucepan, combine sugar, corn syrup, and butter over medium heat. Stir occasionally until sugar dissolves.

Bring mixture to a boil without stirring. Use candy thermometer to reach 300°F (150°C).

Remove from heat. Stir in chopped bacon, baking soda, bourbon, and salt carefully.

Immediately pour mixture onto parchment-lined baking sheet and spread thinly.

Allow brittle to cool at room temperature 30–45 minutes until hard.

Break brittle into pieces. Sprinkle with flaky sea salt if desired.

Store in an airtight container at room temperature up to 2 weeks.