Ingredients
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1
-
4
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3/4
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3/4
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-
-
-
-
-
-
-
-
-
-
Directions
Original Praline Bacon Recipe, From Nola Cusine: I dont think there is anything quite as sinful as Praline Bacon In fact, it is so sinful it could have only been created in New Orleans, and in fact it was, at Elizabeths Restaurant in 1998 The flavor marriage of pralines and good smoky bacon is so wrong that it just has to be right Make this with breakfast, and you will absolutely blow your family and guests away with minimal effort! , I liked this but it seems to me that when I had it at Elizabeth’s in New Orleans the pecans were much more finely chopped, as in milled in a food processor Anyone else have a similar recollection?, So amazing! I couldn’t find cane syrup, so used light corn syrup instead and it worked fine I would suggest spraying the rack with cooking spray because I found that the bacon stuck a little
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Steps
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1
Done
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Preheat the Oven to 400 Degrees F. |
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2
Done
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Place a Wire Rack on a Sheet Tray. Combine the Pecans and Brown Sugar. Lay the Bacon Side by Side on the Rack, Place in the Preheated Oven For About 15-20 Minutes, or Until the Bacon Is Sizzling and Starting to Brown Around the Edges. the Object Is For the Bacon to Cook About 3/4 of the Way Through Before Adding the Topping. |
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3
Done
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Mix the 3 Remaining Ingredients. |
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4
Done
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Push the Partially Cooked Bacon as Close Together as Possible on the Rack and Brush With the Cane Syrup, This Will Give the Topping Something to Grab on To. Cover Generously With the Pecan/Brown Sugar Topping. Place Back in the Oven For About 10 Minutes More or Until the Topping Is Bubbly and the Bacon Is Good and Brown. Let Cool. |
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5
Done
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as the Praline Bacon Cools It Will Set Up and Have a Nice Chewy Bite to It. |
