Grease a cookie sheet.

Cook bacon, any way you want, until it is super crispy. Pat dry with paper towel. Let cool, then chop as finely as possible (think: dust). Reserve.

Heat sugar in a saucepan over medium-high heat. Stir constantly for approximately 4 minutes, or until sugar melts into a light golden liquid. (If lumps develop, remove from heat temporarily and keep stirring. They will melt away). Keep stirring for approximately 2 more minutes, or until liquid turns the colour of butterscotch.

Remove from heat and immediately stir in butter. Then add baking soda and mix thoroughly. Stir in bacon and chipotle. Pour onto cookie sheet and let cool until hard, approximately 15 minutes.

Use a mallet or your hands to break into bite size pieces. Store in an airtight jar.