Heat a large skillet on medium high heat. Once hot add bacon pieces and cook bacon until pieces are slightly crispy and fat has rendered. Using a slotted spoon remove bacon pieces and set aside. Pour half the bacon grease out leaving the other half remaining in hot pan.
Add Brussels sprouts to the hot grease in pan and toss to coat. Let Brussels sprouts sit for a minute to brown and get a good and crisp, roughly 1-2 minutes. Repeat until Brussels sprouts are crisp and brown on the outside.
Add stock to the pan. Using a spatula scrape bits off of bottom of pan to deglaze (those are the tasty bits, get them up!!). Add the coconut sugar and bourbon and toss to coat. Bring heat down to medium and let liquid boil away. Toss in pecan. Season with salt to taste and serve.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.