Comments on: Praline Bacon Recipe

By: Craig

Craig — Mon, 23 May 2011 20:52:51 +0000

I have made your andouille many times and love it..

Did the praline bacon today—Awesome!!!

Thanks for your efforts!!

Craig

By: Cheri

Cheri — Wed, 06 Oct 2010 21:20:52 +0000

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…

By: miss_msry

miss_msry — Thu, 30 Sep 2010 18:05:08 +0000

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

By: Talicia

Talicia — Sun, 26 Sep 2010 01:10:52 +0000

omg. this is next on my list. and then probably an angiogram.

By: Brian

Brian — Thu, 23 Sep 2010 23:15:49 +0000

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!!

By: Linda

Linda — Tue, 24 Aug 2010 13:28:48 +0000

that should be of( West Bank Of New Orleans )(typos)

By: Linda

Linda — Tue, 24 Aug 2010 13:26:01 +0000

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

By: Brian

Brian — Mon, 16 Aug 2010 21:29:46 +0000

OOPS, That should be Sprinkled, Gotta type slower.

By: Brian

Brian — Mon, 16 Aug 2010 21:27:04 +0000

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.

By: Danno

Danno — Mon, 26 Jul 2010 23:09:26 +0000

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.