I had you at bacon, right? Decadent Pecan Praline Bacon is as good as it sounds, and it sounds delicious.
“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” – Doug Larson
It’s actually astonishing that you can make bacon taste even better than by itself, but this recipe pulls it off. It’s one of those “secret family recipes” that you simply can’t give out the ingredients because Grandma made you swear to keep it in the family. (I’ll keep it between us where you really got the recipe!)
No one ever needs to know it’s simple four ingredients that makes bacon go to new heights.
I found the original recipe in the cookbook River Road Recipes IV – it’s a Baton Rouge, LA Junior League cookbook series that is famous in the south. The original recipe had sugar – but brown sugar made it way more tasty.
For this recipe, my assistants stayed by my side the entire time. They were ready for whatever task I assigned: clean-up crew or taste tester.
You can add even a bit more kick if you sprinkle a little cayenne pepper on, but I loved it the way it is.
Here’s the recipe for Decadent Pecan Praline Bacon:
Decadent Pecan Praline Bacon
- 1 pound thick-slice bacon
- 1/4 cup golden brown sugar
- 1 1/2 teaspoons chili powder
- 1/4 cup finely chopped pecans
- Preheat oven to 400 degrees.
- Place slices of bacon on a large cookie sheet with rims. Bake at 400 degrees for 12 minutes.
- Meanwhile, mix together brown sugar and chili powder.
- Sprinkle brown sugar and chili powder mixture over the bacon and then sprinkle with chopped pecans.
- Bake for 5 minutes longer or until the right crispiness you desire.
- Drain the bacon on paper towels. Make sure you keep the praline side up.
- Serve hot.
Tips for making this recipe:
You can use thinner bacon, set the oven temperature to 400 degrees instead.
Make sure you check on the bacon, you wouldn’t want the sugar to burn.
Tools needed to make this recipe:
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Let me know in the comments below if you tried the recipe and what you thought.
Thanks for stopping by!