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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. Cochon Butcher (restaurant website) also has Praline Bacon, but taken to a new level, as it is more of a praline with chunks of their house made bacon inside of it. It’s as my friend Timmy from RouxBDoo’s Cajun & Creole Food Blog calls it, “like Sugary Crack”.
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This recipe is more in the style of Elizabeth’s, although I like to leave my Pecans a little chunkier than they do.
Make this with breakfast, and you will absolutely blow your family and guests away with minimal effort!
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| From Nola Cuisine |
Praline Bacon Recipe
1 lb. Good quality thick cut Bacon
4 Tbsp Steen’s Cane Syrup
3/4 Cup Brown Sugar
3/4 Cup Pecans, toasted and chopped
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.
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.
Serves 4 as a side.
Be sure and check out my ever growing Index of Creole & Cajun Recipes which links to all of the recipes featured on this site!
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| From Nola Cuisine |
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Have mercy.
When or how is the brown sugar applied?
Hey Laurie! Nice to virtually see you again, hope you’re doing well!
Jeff – sorry about the omission, thanks for letting me know. The brown sugar is mixed together with the pecans as a topping. I’ve updated the recipe.
I’m having security escort my editor out of the building after he cleans out his desk. 🙂
I wonder how it would taste if it had some red pepper flakes sprienkled on? Or maybe Cayenne? Like pig candy.
Thanks for the recipe. I am going to try it for sure.
OOPS, That should be Sprinkled, Gotta type slower. 🙂
I lived on the West Bank New Orleans of in Algiers for years and had friend who made this for Sunday Brunch. I make a similar version of this and then dip one end in Dark Choclate…need I say more
that should be of( West Bank Of New Orleans )(typos)
Finally got to try this recipe. Man, I almost did not get any. Friends swooped down on this as soon as it was done!! Will make again for sure!!
omg. this is next on my list. and then probably an angiogram.
Can’t wait to make his for my sister’s b’day. How do you keep it fresh or must it be eaten immediately.
missmsry in houston
Oh Holy Cow!!! I made Bacon Cheesecake Doughnuts with a Maple Glaze about a month ago…hmmm, how can I do Praline Bacon Cheesecake…oh how the options are endless…
I have made your andouille many times and love it..
Did the praline bacon today—Awesome!!!
Thanks for your efforts!!
Craig
Haha! This should be illegal! Awesome!!