Pecans. Brown Sugar. Yummy Goo. Bacon. Put it all together and do you have?
A precious supporter, friend and former student involved in our ministry at Carolina posted this recipe and it’s become a Hurdle fave to serve for breakfast, as an appetizer or chocolate dipped dessert!
Instead of a traditional Valentine’s date, I asked Joel if we could host some friends for supper. And I am so glad we did! What a win. Last night our home was filled with dear friends, sweet laughter, quality time around the table, tons of food, lots of chocolate fondue…and Praline Pecan Bacon. Praline Pecan Bacon:
1 lb. Quality Thick Cut Bacon
4 Tbsp Steen’s Cane Syrup (I didn’t have any so I subbed 2 Tbsp honey and 2 Tbsp Karo 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 an aluminum foil lined 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 goal 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 stick 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.
I prepared it in the morning so the bacon smell would dissipate. Then I kept them in the fridge and warmed them in the oven just before we served it on the fondue bar! It’s great as a stand alone, but dip this mess in chocolate and you’ll have to close your eyes to enjoy.