Pecan Praline Bacon
Yield - 24 servings
4 LBs THICK SLICED HONEY or maple CURED BACON
1 LB BROWN SUGAR
1/2 LB ROASTED PECANS (Chopped)
Use a parchment lined full sheet pan, separate bacon, lay flat on the pan about 1/2 inch apart. In a pre-heated, 350F oven, bake for about 7 minutes, or until the bacon is bubbling but NOT crispy or dark brown. (About 3/4s cooked through) Remove from oven and allow to cool for 3 -5 minutes. But still warm and moist with bacon grease.
In a mixing bowl, combine brown sugar and pecan pieces. Press the warm bacon into the mixture, coating both sides of the bacon. Insure that the bacon is completely coated with the sugar and nuts. Then place the bacon encrusted strips on a new parchment lined sheet pan about 1 inch apart. This may require several sheet pans. At this point the pans can be covered with film and stored several days in the cooler.
When ready to serve, preheat oven to 500F. Unwrap the sheet pans and bake for 4 -6 minutes, OR until the sugar is bubbling. Remove from heat and allow to cool. The sugar should caramelize around the bacon and nuts. Serve warm..
For extra flavor add 2 teaspoons of either, Almond, Hazelnut, Vanilla or Maple Extracts to the brown sugar mixture before encrusting bacon.
Also, it have stacked 3 layers of thin sliced bacon on each other, then bake them.. They tend to stick together but with you can press the brown sugar between the hills and valleys created by the shrinkage. That works well too!!
Use a warmed ceramic platter to serve.
This is the recipe that we used at the
Sunday Brunch for Buffs on the Bayou II.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 - 2011, Aurora Catering, Inc. All rights reserved.
Revised: August 22, 2011