Cover baking sheet with aluminum foil overlapping all sides or foil turned up to contain the liquid brittle as it sets. Set aside.
Cook bacon until crisp. Drain well to remove all residual fat. Cool and crumble. Be careful not to make pieces too small. I used a bacon that does not have a predominate smokiness.
Lightly toast cashews in a 450 degree oven making sure they do not burn. Cool before using and break into pieces if they are whole. I used raw and unsalted nuts to control the saltiness of the finished product.
Combine sugar and water in a medium saucepan over high heat until sugar has completely dissolved (2-3 minutes). Turn the heat down slightly and cook for about 15 minutes. Swirl occasionally but do not stir. Remove the pan from the heat when mixture is a deep amber and registers 350 degrees farenheit on a candy thermometer. Carefully add cashews and bacon bits stirring to combine ingredients. Pour mixture into center of your baking sheet and very, very lightly sprinkle the sea salt over the top. Let brittle sit undisturbed at room tempeature until set (about 30 minutes), then break into large shards before coating with the chocolate.
Note: If you are using a very salty bacon, you may want to skip the sprinkle of salt on the top.
Cover a second baking sheet in aluminum foil. Break the Chocolate bar into small pieces to hasten melting. I use the simple microwave method of cooking in 1 minute increments until chocolate has just barely melted. Then quickly coat each shard on all sides except for a small portion of exposed brittle. This gives you a little handle and lets the brittle show through. Carefully lay each piece on the baking sheet and refrigerate until chocolate has set.
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