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.

Praline Bacon
 
The topping recipe makes more than you need for 8 strips of bacon, so just store any leftover in a ziplock bag and use it for the next batch - it keeps for ages.
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Ingredients
  • 8 strips of bacon
  • ½ cup brown sugar
  • ½ cup chopped pecans
  • ¼ tsp cayenne pepper

Instructions
  1. Preheat your oven to 180c/350f, 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 60% cooked. You’ll see the edges start to curl.
  3. 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.
  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, 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.
  5. 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.
  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.

 

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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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