YIELD: 4 CUPS

6 oz. butter
1 cup sugar
2 Tbsps. water
1½ Tbsps. corn syrup
2 tsp. salt
1 tsp. vanilla extract
¼ cup bacon lardons, fat reserved from cooking
½ cup almonds, smoked
½ cup potato chips, chopped roughly
1½ lbs. chocolate, bittersweet, 62 to 70% cacao, melted

1. Melt butter in heavy-duty saucepan. Add sugar, water, corn syrup, salt, vanilla and a Tbsp. reserved bacon fat to pan. Cook mixture until sugar reaches amber color. Pour onto sheet pan lined with foil and reserve until set.

2. Chop toffee, then combine with almonds, chips and bacon in a bowl. Cover mixture with melted chocolate, then pour back onto sheet pan and spread evenly, as thin as possible. Reserve, refrigerated, until firm. Crack into shards.

Photo and recipes: Idaho Potato Commission/Mindy Segal, Hot Chocolate, Chicago