Line a large baking sheet with parchment paper. Set oven safe cooking rack inside. Arrange bacon in single layer on baking sheet.
Top 16 ounces bacon with 2 tablespoons bourbon whiskey, 1/2 cup brown sugar, and 1/2 teaspoon red pepper flakes. Cook in preheated 400°F oven per package instructions for 13 to 15 minutes. Alternatively, you can cook low and slow in preheated 300°F oven for 50-60 minutes.
Once cool enough to handle, roughly chop candied bacon. Set aside.
To make the brittle:
In a large saucepan, combine the 2 cups sugar, 1/2 cup water, 1/2 cup unsalted butter, and 1/3 cup light corn syrup and bring to a boil. Cook over medium high heat, stirring occasionally, until the caramel is light brown and reaches 300°F on a candy thermometer, about 10 minutes. Note that around 250°F the mixture will start to thicken.
Remove from the heat and carefully stir in the remaining 1 tablespoon bourbon whiskey, plus the 1 teaspoon vanilla extract and 1/2 teaspoon baking soda. Stir in the 8 ounces pecans, then immediately scrape the brittle onto lined baking sheet. Spread the brittle into a thin, even layer. Work fast - it will set quickly. Sprinkle with chopped candied bacon.
After the brittle cools for at least 30 minutes, you can break it into large chunks.