1 C. Four Brothers® Smoked Almonds, 1/2 cup chopped
1/4 C. Brown Sugar
1 tsp. Orange Zest
1/2 tsp. Four Brothers® Fennel Seed
1/4 tsp. Four Brothers® Cayenne
1/4 C. Olive Oil
1 Baguette (6.2 ounces), cut crosswise into 1/2-inch slices
1/4 C. Fresh Sage Leaves
1/2 Cup Four Brothers® Blueberry Spread
1/2 C. Four Brothers® Orange Marmalade
1/2 C. Four Brothers® Smoky Bacon Cheese Spread
1 Pkg. (5 ounces) Blue Cheese Wedge
1 C. Four Brothers® Premium Original Homestyle Gourmet Pretzels
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.
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.
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.
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.
In same skillet, heat remaining 2 tablespoons oil over medium heat. Add sage; cook 2 minutes or until crisp, turning once.
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.