Recipe by Annacia
From Nola Cusine: "I don’t 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 Elizabeth’s 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!"
Top Review by COOKGIRl
Wow! I also lined the pan with foil (this is a very messy recipe!) and I made my own simple syrup: Recipe #26987 and added about 1/2 teaspoon of pure maple extract. In our new oven I cooked the bacon (*local* bacon) for only 12 minutes and after adding the topping just another 2-3 minutes. This was good all on its own but will taste amazing tomorrow on a tossed salad as garnish. I imagine this tasting extra decadent crumbled on top of a scoop of homemade vanilla ice cream. Made for ZWT 9.
- 1 lb thick cut bacon (of good quality)
- 4 tablespoons cane syrup
- 3⁄4 cup brown sugar
- 3⁄4 cup pecans, toasted and chopped
Directions See How It's Made
- Preheat the oven to 400 degrees F.
- 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.
- Mix the 3 remaining ingredients.
- 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.
- As the Praline Bacon cools it will set up and have a nice chewy bite to it.