Candied Pecans: Combine brown sugar, salt and water in a nonstick skillet over medium heat. Cook until sugar dissolves, about 1-2 minutes. Add the pecans and cook for 2-3 minutes stirring to coat pecans. Remove from heat and spread out to dry on a sheet of parchment paper. Let cool, then roughly chop. This yields more than the 1/3 cup you need for the recipe. You can store them in an airtight container or use them as a topping for salads.

Guacamole: Cut the avocados in half and remove the pit. Spoon avocado flesh into a large mixing bowl. Add lime juice. Mash with a potato masher or a fork to preferred consistency.

Add the garlic, bacon, red onion, figs, jalapeno, candied pecans, blue cheese crumbles, salt, pepper and chopped cilantro, if desired, and gently mix together. Sprinkle with extra candied pecans and blue cheese crumbles, if desired. Serve with tortilla chips.