Praline Bacon

I first had praline bacon at Elizabeth’s in New Orleans. I think that was during my very first trip there in 2010. Over the years, I’ve tried a bunch of recipes. Some recipes have been too greasy, or the bacon doesn’t get crispy, or the praline topping ends up being too wet.

I’m really happy with this recipe. The bacon is cooked through and crispy, the topping is crunchy and flavorful, and the cayenne pepper somehow cuts through any greasiness. Although praline bacon is perfect for brunch, it’s even better served as an appetizer with cocktails (think bourbon!).

Praline Bacon

Adapted from these two Food Network recipes: Ina Garten – Alton Brown

Ingredients:

  • 1/2 pound thick cut bacon (if the bacon is not thick cut, it will burn before the topping caramelizes)
  • 1/2 cup light brown sugar
  • 1/2 cup pecans
  • 1 teaspoon ground black pepper
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons maple syrup

Procedure:

  1. Pre-heat oven to 400F.
  2. Cut each strip of bacon in half.
  3. Line a cookie sheet with foil for easier clean up. Place an oven safe rack on top of the foil-lined cookie sheet. Spread out the bacon slices. Bake for 15 minutes.
  4. Meanwhile, make the topping. In the bowl of a food processor, add the brown sugar, pecans, black pepper, Kosher salt, and cayenne pepper. Process until the pecans are ground. Add the maple syrup and pulse to incorporate into the pecan mixture. Place topping in a small bowl.
  5. Carefully remove the cookie sheet from the oven. Sprinkle a generous portion of topping on each bacon slice, carefully pressing it down to form a thick layer.
  6. Bake for an additional 5-10 minutes. Remove from the oven. Let cool for 5 minutes and serve. If you have leftovers, store them in a paper towel lined container and cover it tightly.
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Author: onevanillabean

I have loved cooking and baking since I was 5 years old. It was the one activity that I would share with all my extended family. Like most people, I love traveling. I love visiting the markets, exploring unknown ingredients, and bringing them back home with me for inspiration. I find that recipes with simple and pure ingredients yield the best results.

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