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