Total Time
Prep 10 mins
Cook 15 mins

Ingredients Nutrition


  1. Combine the seasoning mix ingredients in a small bowl and set aside.
  2. In a 2-quart saucepan fry the bacon over high heat until crisp.
  3. Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally.
  4. Stir in the seasoning mix and cook about 1 minute.
  5. Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tobasco, stirring well.
  6. Reduce heat to low; continue cooking about 10 minutes, stirring frequently.
  7. Remove orange and lemon rinds.
  8. Continue cooking and stirring about 15 minutes more to let the flavors marry.
  9. Add the butter and stir until melted.
  10. Remove from heat.
  11. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds.
  12. This sauce may be used to barbecue chicken, pork or ribs.
Most Helpful

This stuff is awesome! I left it kind of chunky so the bacon and pecans were still identifiable. Made for CQ 14.

sheepdoc August 13, 2014

Great sauce Lauralie. Well worth the extra effort. I used all the ingredients except for the pecan nuts. Lots of layers of flavour here. I glazed my porkchops with the sauce and they were wonderful. Thanks so much for sharing.

Baby Kato February 15, 2007