Instructions

1. Preheat oven to 400°; line 2 rimmed baking pans with nonstick aluminum foil and spray with cooking spray. In large skillet, cook chopped bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; transfer to paper towel-lined plate.
2. Attach candy thermometer to side of medium saucepan. Add granulated sugar, corn syrup and 1/2 cup water; heat to a boil over medium-low heat. Boil 20 minutes or until thermometer reaches 340°; remove from heat. Whisk in butter and baking soda until incorporated; stir in chopped almonds and chopped bacon. Pour onto 1 prepared pan; cool completely. Break brittle into 2-inch pieces. Makes about 42 pieces.
3. In small bowl, stir brown sugar, zest, fennel seed and cayenne. Place remaining 1 pound bacon on remaining prepared pan; rub both sides with brown sugar mixture. Bake bacon 25 minutes or until crisp, rotating pan once during baking; cool completely on pan. Transfer bacon to cutting board; half crosswise. Makes about 24 slices.
4. In separate large skillet, heat 2 tablespoons oil over medium heat. Add baguette slices; cook 3 minutes or until lightly browned, turning once. Makes about 14 slices.
5. In same skillet, heat remaining 2 tablespoons oil over medium heat. Add sage; cook 2 minutes or until crisp, turning once.
6. Place blueberry spread, marmalade, bacon spread and remaining 1/2 cup almonds in 4 small bowls; place bowls on large wooden board or serving platter. Arrange blue cheese, pretzels, brittle, candied bacon, baguette slices and sage around bowls on board.