1 1/2 tablespoons unsalted butter
1/4 cup firmly packed light brown sugar
4 tablespoons Steen’s Cane Syrup, divided
1 1/2 cups walnuts
2 1/2 tablespoons bourbon, divided
1 pound thick-cut bacon, chopped
1/4 cup cane vinegar
1/3 teaspoon kosher salt
1/3 teaspoon ground black pepper
1 pound Brussels sprouts, pulsed in a food processor
Preheat oven to 350°. Line a sheet pan with parchment paper.
In a small saucepan, melt butter over medium heat. Whisk in brown sugar and 3 tablespoons cane syrup; bring to a boil. Remove from heat; stir in walnuts and 1 1/2 tablespoons bourbon. Transfer to prepared pan.
Bake for 10 minutes. Let cool completely. Break into pieces, or roughly chop. Set aside.
In a large sauté pan, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 1/4 cup drippings.
In a medium bowl, whisk together reserved 1/4 cup drippings, vinegar, salt, pepper, remaining 1 tablespoon cane syrup, and remaining 1 tablespoon bourbon.
In a large bowl, combine Brussels sprouts, bacon, walnut mixture, and dressing. Serve immediately.