Candied bacon and walnuts:
4 thick slices bacon (4 ounces), cut crosswise into 1/4" slivers
1/2 cup coarsely chopped walnuts
1/2 cup pure maple syrup
2 tablespoons sherry vinegar or rice vinegar

Sundaes:
3/4 cup heavy (whipping) cream
2 tablespoon pure maple syrup
1 pint (2 cups) maple-walnut ice cream or more to taste
ground cinnamon, for sprinkling

Candied Bacon and Walnuts:
1. Place the bacon in a cold skillet over medium heat. Cook until the fat renders and the bacon begins to brown and crisp, 6 to 8 minutes, stirring with a wooden spoon. Add the walnuts and continue cooking until the bacon and walnuts are golden brown, about 2 minutes. Do not let them burn. Drain the bacon mixture by placing it in a strainer in a heatproof bowl.

2. Return the bacon and walnuts to the skillet and add the 1/2 cup of maple syrup and the vinegar. Cook the bacon mixture over medium heat until it is thick and syrupy, about 3 minutes, stirring with a wooden spoon. The mixture should have a pourable consistency. Set the skillet aside and keep warm. The candied bacon can be made earlier in the day, cover the skillet and set it aside. Rewarm the bacon over low heat when you are ready to serve sundaes.

3. Place cream and 2 tablespoons of maple syrup in a chilled metal bowl and, using a mixer or whisk, beat the cream until soft peaks form. Alternatively, pour the cream and maple syrup into a CO2 charger and shake well to mix 7 or 8 times. Invert the charger and squeeze the handle to release the whipped cream. Refrigerate the maple whipped cream, covered, until serving.

4. To assemble the sundaes, scoop the ice cream into balls and place 1 scoop in each of 4 sundae glasses or bowls. Spoon the warm candied bacon and walnuts on top. Top with the maple whipped cream and sprinkling of cinnamon.

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