Praline Bacon

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 ridiculous simple one-ingredient recipe of all time, this surely has to come a close second.

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, carmelised and candied bacon. With pecans.

To make this, you’ll need a couple of strips of American bacon. If you’re in Australia, you have to hunt down some kaiserfleisch or streaky bacon from your butcher/deli. The regular Aussie style bacon will not crisp up like you want it to.

Prepare your topping mix. You’ll need:

  • 1/2 cup brown sugar
  • 1/2 cup chopped pecans
  • 1/4 tsp cayenne pepper

Realistically, this will probably make more than you need for 8 strips of bacon, but I just pop any leftover into a ziplock bag and use it for the next batch because it keeps for ages.

Preheat your oven to 180c/350f, and place your bacon on a baking tray lined with greaseproof paper like so:

Place it in the oven and allow it to bake until it is about 60% cooked. You’ll see the edges start to curl and it’ll look similar to the picture below. You can probably even take it a lil further than I did – I was too concerned with snapping pics!

Take your sugar mixture and sprinkle generously over each strip. Don’t be stingy now, but do try to make sure they’re evenly coated.

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, don’t be afraid to leave it in longer than you normally would. If you take it out too early, it’ll still taste great but will definitely be softer.

When you reach your ideal colour – 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.

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.

You better get used to making this recipe – once your friends and fam get a taste, you’ll be making it in industrial sized quantities! And of course, now you know how to make the topping for these chocolate stout & bourbon cupcakes!

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Posted on Aug 23, 2012

1 Comment

  1. Sweet, fatty, crispy goodness… I’m liking the look of that!

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