praline bacon with brown sugar and pecans on plate

How to make your own Praline Bacon

Studded with brown sugar and pecans, this praline bacon is total salty sweet indulgence.

Often times the simplest of recipes are some of the most memorable. And although I believe Rachel Ray may hold the record for the most absurd laughable simple one-ingredient recipe of all time, this surely has to come a close second.

Arguably invented by Elizabeth’s restaurant in New Orleans, this easy concoction marries the savoury, salty glory of bacon with the brown sugar sweetness of praline candy. So it’s essentially crispy, salty, sweet, carmelized and candied bacon. With pecans. The trick is to make sure you are using thin cut bacon, AND really letting it crisp up in the oven – otherwise it’s going to be floppy rather than candied.

Go ahead, get your meat candy on.

easy praline bacon recipe

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
easy praline bacon recipe

How to make your own Praline Bacon


  • Author: Jess Pryles

Ingredients

Scale

8 strips of thin cut bacon

3/4 cup brown sugar

3/4 cup chopped pecans

1/2 tsp chipotle powder


Instructions

  1. Preheat your oven to 200c/400f, and place your bacon on a baking tray lined with greaseproof paper.
  2. Place it in the oven and allow it to bake until it is about 75% cooked, will take about 20 mins. You’ll see the edges start to curl.
  3. Remove from oven and sprinkle each strip with brown sugar, chipotle and pecans. Easier still, you can combine all ingredients to do this in one step instead of three.
  4. Return to oven and bake for another 10 or so minutes. Time suggestions are never going to be as precise as just watching the bacon – you want to try to get it pretty dark and crispy, but definitely not burnt.
  5. Remove from oven and allow to cool. It’ll firm up while it cools, so don’t worry if it still seems pliable when you take it out.
  6. Let is cool enough to not burn your mouth off, and then go ahead and dive in! It’s best eaten warm, but its damn good at room temp too.

Leave a review

Your email address will not be published.

Recipe rating