Place the oven racks in the top and bottom thirds of the oven. Preheat the oven to 350 F. Line 2 baking sheets with parchment paper or silicone mats.

Place the 1 tablespoon reserved bacon grease into a 2 quart saucepan. Add the butter, sugar, light corn syrup, cream and salt to the bacon fat. Turn the heat onto medium and let the mixture come to a boil, stirring constantly.

Add the flour and vanilla and continue to stir constantly for about 1 minute, until the mixture is thickened and starting to pull away from the sides of the pot.

Turn off the heat and mix in the bacon and pecans.

Using a teaspoon measure, drop teaspoons of the batter 3 inches apart on the cookie sheets (I placed 6 to a sheet). These cookies will spread--truly use just a teaspoon of the batter.

Bake the cookies until they are bubbling and a darker golden, about 6-8 minutes. Rotate the cookie sheets top to bottom and front to back halfway through.

Let the cookies cool on the baking sheet about 4 minutes, until you can gently move them to a cooling rack.

Store the cookies between paper towels--although this cookie does not taste greasy, much like bacon itself it benefits from resting on paper towels to absorb any excess oil from the nuts and bacon both. The paper towels will also prevent sticking.