Never Not Hungry

Praline Bacon

Amanda

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I’m letting you in on my top-secret, show-stopping brunch recipe that everyone oohs and ahhs and loses their business over.  (Just kidding, it’s Ina’s recipe.)  But I’m not kidding about this being a real winner.

This is just an excuse to eat sugar-coated bacon for breakfast.The recipe comes together in a cinch, but does take a while to roast so plan ahead!  If you’re like me, you’ll put it in too late because it can’t take that long, right? and it won’t quite be ready when you’re ready to sit down to breakfast/brunch.

The praline is a combination of pecans, brown sugar, a little cayenne and maple syrup; generously sprinkle over the bacon slices, ensuring they are fully coated.  Roast for about 30 minutes, until the bacon reaches your desired level of doneness-crispy, for me-and hurry up and wait for those caramelized bacon strips to cool.  I’m not saying you can’t serve them hot, but just remember how mouth-scorchingly hot melted sugar is and how much better it will be if you let it cool and set up a bit.This recipe easily doubles or triples or quadruples-really, go crazy here-because people will love the stuff.  The result is a slightly spicy, sweet and crispy brunch treat that will steal the spotlight from anything it’s put with.  Enjoy!

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Praline Bacon

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  • Author: Amanda
  • Yield: 4 servings 1x
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Description

The best blend of sweet, salty and slightly spicy!  Thick-cut bacon coated in a pecan-brown sugar crumble and roasted until sticky, caramelized and crisp.  Let cool before serving to set the praline and crisp up the bacon (it will be hard to do, I know).

Ingredients

Scale
  • 3/4 pound thick-sliced smoked bacon (about 8 strips)
  • 1/2 cup pecans
  • 1/2 cup light brown sugar, lightly packed
  • 1 teaspoon kosher salt
  • Pinch of cayenne pepper, to taste
  • 2 tablespoons maple syrup

Instructions

  1. Preheat the oven to 375°.  Line a large baking sheet with aluminum foil and place a wire cooling on top.
  2. Place the pecans in the bowl of a food processor and pulse until the pecans are finely ground (not to a dust-very small pieces are good).  Add the brown sugar, salt, cayenne and maple syrup and pulse to combine.  Sprinkle the mixture all over the top of the bacon, spreading with a spoon to form an even layer.  Transfer to the oven and bake for 30 to 33 minutes, until the topping is caramelized and the bacon is slightly crisp.  It won’t crisp up quite like plain bacon, but it will crisp a little as it cools.  Transfer the bacon to a paper towel-lined plate and cool.  Serve at room temperature.

Notes

Inspiration: Caramelized Bacon on foodnetwork.com

  • Category: Breakfast, Pork
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