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.

Category: Beer, Canapes, Guilty Pleasures, Meat, Snacks | Tags: , , , 50 comments »

50 Responses to “Candied Bacon with Pecans (Praline Bacon)”

  1. Chris

    What if you make praline bacon ice cream and I get so excited about eating it, I just collapse and die? WHAT THEN?!

    You don’t want that blood on your hands.

  2. Helen

    Ha ha ha! Shit. I may ‘feed and run’

  3. Jon - Adventures wthi the Pig

    OH. MY. LORD.

    These look incredible.

  4. Helen

    Ha ha! Cheers. Am home alone with them…oh god…

  5. Niamh

    I love and make candied bacon but this is pretty special. *doffs cap*

  6. Jon - Adventures with the Pig

    That sounds incredibly dangerous. Back away from the bacon….

  7. Helen

    Cheers Niamh! It’s ace, I am 100% certain that you will love it!

  8. Helen

    If only I could do the same…

  9. lazygiraffe

    These look dangerously easy to make. Also it made perfect sense to me when I read the title. Clearly I think the way you do.

    I reckon Praline Bacon Ice Cream is the natural next step.

  10. Helen

    Yes, a bit too easy! Am glad you’re in agreement on the ice cream. Gotta be done.

  11. Ross

    Candied bacon popcorn is recommended, I also added pecans – I had made too much candied bacon (it is possible….) and this was the happy result.

  12. Helen

    IT’S POSSIBLE?! I can’t believe it ;)

  13. Gin and Crumpets

    Praline bacon? You evil, evil temptress. Looks amazing.

  14. Helen

    MWAHAHAHAHA!

  15. Lizzie

    HOLY SHITBALLS.

  16. Helen

    Ha ha! Indeed.

  17. Miss Whiplash

    Oh My God!

  18. Rahul

    Can I be a grouch and say Paula Deen?

  19. Naomi

    MIND

    BLOWN

  20. Helen

    Ha ha!

  21. Helen

    Can I be a grouch and say, EXERCISE?

  22. Helen

    Ha ha! Ace. BACON LOVE.

  23. Tori

    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.

  24. Platter

    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.

  25. Robert

    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.

  26. Helen

    Holy shit that sounds INCREDIBLE!!!

  27. Helen

    Yes, you can but you will have to warm them up before serving otherwise they’ll be soft and not right.

  28. Helen

    Now come on Robert, we all know you like a bit of crack.

  29. joey

    “she’s really lost it this time”? More like “She’s a genius!!!” This looks beyond awesome!

  30. Helen

    Ha! Ace. I’m so pleased to see so many people showing love for the sweet n salty bacon

  31. The Grubworm

    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.

  32. Helen

    No I wasn’t surprised either! They do it so well. Mmmmm pancakes mmmmm.

  33. Britain in our kitchen

    This looks incredible! I need to try this!

  34. Helen

    Do let me know what you think!

  35. Paul

    I just had a heart murmur looking at that…

  36. Helen

    Yes, not an every day snack that’s for sure…

  37. Catfordandy

    Ermm, it seems that I am the lone dissenter. I love your recipes but this one is not for me.

  38. Helen

    Ha ha. No worries Andy. Can’t please everyone and all that!

  39. The ChaCha Cook

    Wow – I hope I get to cook this as part of my cooking challenge! (see my blog – cookthechacha.blog.com)

    Very interesting

  40. Clare

    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.

  41. Helen

    Great! Really pleased you enjoyed the filthy pig snack. AND, you don’t even need to feel guilty!

  42. BSG

    This looks so good I want to leave the office, go home right now and make it. Thank you – I am dreaming of that first crunch.

  43. Helen

    Oh that first salty/sweet crunch! Happy happy joy.

  44. ingridbuck

    Wow. I can’t help but stare at the photo. It really looks fantastic. I can’t wait for the weekend and try this recipe.

  45. Jeanne @ CookSister!

    Insane… yet strangely compelling!! :o)))

  46. Helen

    he he, it draws you in…

  47. Monty

    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!

  48. Helen

    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?

  49. Monty

    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.

  50. Helen

    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.


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