Candied Bacon with Pecans (Praline Bacon)

Now you may be thinking, ‘she’s really lost it this time’ but I promise you, this is incredible. I came across the idea on a few American websites, where they call it ‘praline bacon’. It’s basically smoked streaky bacon, candied and topped with toasted, caramelised pecans. This is a new high in the world of candied bacon quite frankly and I think it may have overtaken candied bacon ice cream as the best candied bacon recipe of all time (yes, praline bacon ice cream will be made very soon).

The combination of salty bacon, sweet sugar and those nuts is just…oh my goodness. The sound I made when I bit into it was like a combination of the sounds made when Homer Simpson eats a donut and Greg Wallace puts a big spoonful of profiteroles into his gob, to the power of 10 guilty pleasures. If you think the idea of candying bacon is weird, you’re missing a major trick – check out my post on candied bacon and what to do with it and then go and make some. Preferably this recipe.

Next time I need me some nibbles I’m serving praline bacon but seriously, and this is a warning – do not make these when you’re in the house by yourself because once you’ve had a bite, they own you. All self-control is gone and when they are finished, there will be nothing left in that house apart from you and your guilt.

Praline Bacon

Smoked streaky bacon rashers
Light brown sugar
Finely chopped pecans

Preheat the oven to 200C and lay out the bacon rashers on a baking tray. Cook them for about 8 minutes (I found this is the optimum time), until the fat is starting to crisp up. Remove from the oven and sprinkle light brown sugar over each rasher. Follow with chopped pecans, pressing them down on to the bacon slightly. Cook for a further five minutes, watching carefully.

Remove from the oven and carefully place each piece on to a cooling rack. Space them apart so they don’t touch each other and stick together. After 5 minutes they will be cool, hardened and ready to eat. Either chop into sections as nibbles or just eat as is. They’re addictive; don’t say I didn’t warn you.

If you make these in advance for a party as nibbles then you’ll need to warm them up before serving, otherwise they will go soft.

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50 thoughts on “Candied Bacon with Pecans (Praline Bacon)

  1. I did use a wire rack, but that did take me longer than it should as the rack I tried first had gaps that were too big, so I had to find another one. Maybe that took too long? Also, I will try more sugar next time… can’t do any harm :). Oh, it’s making me hungry again just thinking about it.

    1. Hmm yeah maybe try more sugar. Mine went really crisp but then softened over time…obviously that doesn’t matter because they don’t last! Anyway let me know how you get on.

  2. OMG, these are good. Made them last night and ate the lot myself… so much for some making it into work. They didn’t end up as crunchy as I was expecting… is that not enough cooking, or not enough sugar (I wasn’t sure how much to put on) do you think? Either way, I’ll be making it again!

    1. SO pleased you enjoyed them Monty! It could be a sugar issue but it could also be that you perhaps left them on the pan to cool? Taking them off the pan and onto a wire rack gets the air circulating all around them and so makes them crisp up. Also, they need to cool fully to be crisp. Any of those sound like they might solve the problem?

  3. Delicious! Have just made as a mid-morning snack. Thankfully playing hockey later so have an opportunity to run off the calories, but they are as tempting as you say.

  4. This looks evilly good… I am so unsurprised that it is American in origin, they really love their sweet-salt-savoury combos. I still remember having my infant mind blown at the age of seven by crispy streaky bacon, blueberry pancakes and maple syrup. Heaven.

  5. Mmm I understand completely.

    Sweet, salty, crunchy and nutty. What more can you greedily lust for. Like taking a hit on a crack pipe, you need more and more.

    Disclaimer: I don’t smoke crack! It ruins your looks.

  6. Holy shitballs indeed.

    I can’t get the sweet-appreciative sound of you, Homer and Greg Wallace out of my head. Gar-um-yum-umph…

    Can you make these bad boys in advance for a dinner party? Don’t wanna lay a handshake on my guests and press pecans into their palms.

  7. Outrageous. If you ever make it to Sydney I think there’s a dessert you should try; Dan Hong’s ‘Stoner’s Delight 2.0′ at Ms G’s. It’s got donut ice cream and candied bacon. It’s pretty wild.

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