Sweet & Smoky Praline Bacon Delights
Indulge in the decadence of Sweet & Smoky Praline Bacon Delights, a culinary masterpiece that originated from the vibrant streets of New Orleans. This recipe, created at the famed Elizabeth’s Restaurant in 1998, perfectly couples the richness of thick-cut bacon with the sugary allure of pecan praline topping. Despite its seemingly sinful nature, this dish is easy to prepare and will elevate any breakfast or brunch spread. With just a few ingredients and minimal effort, you can impress your family and guests with a gourmet touch that’s both delightful and memorable. The bacon becomes irresistibly crispy, while the pecan topping adds a delightful crunch and sweetness that transforms traditional breakfast into a delightful experience.
8
Servings
N/A
Calories
4
Ingredients
Ingredients
Thick Cut Bacon
1 lb (Thickly sliced)
Cane Syrup
4 tablespoons (None)
Brown Sugar
3/4 cup (Packed)
Pecans
3/4 cup (Toasted and chopped)
Instructions
1
1. Preheat your oven to 400 degrees F (200 degrees C).
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2. Line a baking sheet with aluminum foil for easier cleanup and place a wire rack on top.
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3. In a mixing bowl, combine the toasted chopped pecans with the packed brown sugar, mixing well to ensure even distribution.
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4. Arrange the slices of bacon side by side on the wire rack, ensuring they do not overlap.
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5. Bake the bacon in the preheated oven for 15-20 minutes, or until it is sizzling and beginning to brown at the edges. The goal is to cook the bacon about 3/4 of the way through.
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6. While the bacon cooks, prepare the topping mixture by blending the cane syrup with the pecan and brown sugar mixture.
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7. Once the bacon reaches the desired doneness, remove it from the oven and carefully push the bacon slices close together.
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8. Brush the top of each slice generously with the cane syrup mixture, ensuring that each piece is coated well for maximum flavor and adhesion.
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9. Evenly distribute the pecan and brown sugar topping over the bacon, pressing it down lightly to adhere.
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10. Return the bacon to the oven for an additional 10 minutes, or until the topping is bubbly and the bacon is a deep golden brown.
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11. Once done, allow the Praline Bacon to cool for a few minutes. As it cools, it will set up and develop a delightful chewy texture.
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12. Serve warm and watch as your guests rave about this delectable creation!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Sweet & Smoky Praline Bacon Delights?
They are a decadent culinary creation featuring thick-cut bacon topped with a sugary pecan praline mixture, offering a blend of salty and sweet flavors.
Where did the Praline Bacon recipe originate?
This recipe originated from the vibrant streets of New Orleans.
When and where was this specific version created?
It was created at the famed Elizabeth’s Restaurant in 1998.
What type of bacon is recommended for this recipe?
Thick-cut bacon is recommended to support the weight of the praline topping and ensure the right texture.
What are the main ingredients for the topping?
The topping consists of toasted chopped pecans, packed brown sugar, and cane syrup.
What temperature should the oven be set to?
The oven should be preheated to 400 degrees F (200 degrees C).
How should I prepare the baking sheet?
Line the baking sheet with aluminum foil for easier cleanup and place a wire rack on top.
How do I prepare the pecans?
The pecans should be toasted and chopped before being mixed with the brown sugar.
How long is the initial baking time?
The bacon should be baked for 15-20 minutes initially until it is sizzling and 3/4 of the way cooked.
What is the goal of the first bake?
The goal is to cook the bacon until it begins to brown at the edges but is not yet fully done.
How do I mix the topping components?
Blend the cane syrup with the previously mixed pecan and brown sugar mixture.
How should the bacon be arranged before adding topping?
Carefully push the bacon slices close together on the wire rack after the initial bake.
How is the syrup applied to the bacon?
Brush the top of each slice generously with the cane syrup mixture for maximum flavor and adhesion.
How do I apply the pecan mixture?
Distribute the mixture evenly over the bacon and press it down lightly so it adheres well.
How long is the second baking period?
Return the bacon to the oven for an additional 10 minutes.
How do I know the Praline Bacon is finished?
It is done when the topping is bubbly and the bacon has reached a deep golden brown color.
Should the bacon be served immediately?
It should cool for a few minutes first to allow the topping to set and develop its chewy texture.
What is the expected texture of the final product?
The bacon becomes irresistibly crispy while the topping adds a delightful crunch and chewy sweetness.
How many servings does this recipe yield?
This recipe is designed to serve 8 people.
What category of food does this dish fall into?
It is categorized as a Breakfast or Brunch dish.
Is this recipe difficult to prepare?
No, it is an easy recipe that requires minimal effort and only a few ingredients.
Can this be used for special occasions?
Yes, it is considered a gourmet touch that will impress guests at any breakfast or brunch spread.
What type of syrup is used?
The recipe specifically calls for cane syrup.
What kind of sugar is best for the topping?
Packed brown sugar is used to provide the sugary allure of the praline.
How many ingredients are in this recipe?
There are 4 main ingredients: thick-cut bacon, cane syrup, brown sugar, and pecans.
What tags describe the flavor of this dish?
Tags include sweet and smoky, salty and sweet, and comfort food.
Why is a wire rack used?
A wire rack allows heat to circulate around the bacon for even cooking and prevents it from sitting in grease.
Should the bacon slices overlap?
No, arrange them side by side ensuring they do not overlap during the cooking process.
How do I ensure the pecans stay on the bacon?
Press the topping down lightly onto the syrup-coated bacon before the final bake.
Is this a traditional New Orleans style topping?
Yes, the pecan praline topping is a hallmark of New Orleans culinary tradition.