Bacon Praline

Name: Bacon Praline
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 2
Cuisine: Global
Ingredients: 237 milliliters chopped candied bacon; 2 Tbsps chilled bacon fat (or unsalted butter, at room temperature); 0 teaspoons freshly ground black pepper; 0 teaspoons fleur de sel or coarse sea salt; 79 milliliters (packed) dark brown sugar; 1 teaspoons kosher salt; 59 milliliters pure maple syrup (preferably organic); 2 Tbsps molasses; 118 milliliters coarsely chopped pecans; 177 milliliters sugar; 227 grams thick-sliced bacon

Bacon Praline might be just the main course you are searching for. This gluten free and dairy free recipe serves 2. One serving contains 1425 calories, 18g of protein, and 82g of fat. Several people made this recipe, and 269 would say it hit the spot. If you have kosher salt, pecans, pepper, and a few other ingredients on hand, you can make it. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert.

Instructions

For the candied bacon: In a medium bowl, combine the bacon, brown sugar, maple syrup, molasses, and pepper, and stir until the bacon is coated. Cover and refrigerate for at least 30 minutes, or for up to 24 hours.

Ingredients you will need

Brown Sugar

Maple Syrup

Molasses

Pepper

Bacon

Equipment you will use

Bowl

Position a rack in the center of the oven, and preheat the oven to 375°F (350°F if using a convection oven). Line a large sheet pan with 1-inch-high sides with foil, and position a wire rack inside the pan.

Equipment you will use

Wire Rack

Aluminum Foil

Oven

Frying Pan

Arrange the bacon strips on the rack.

Ingredients you will need

Bacon

Bake for 28 to 30 to minutes (20 to 25 minutes if using a convection oven), or until the bacon is dark brown.

Ingredients you will need

Bacon

Equipment you will use

Oven

Transfer the pan to a wire rack, and let cool for about 10 minutes. Pry the bacon off the wire rack (yep, it will be sticky), and serve immediately, or cool completely and whiz in the food processor until it is finely chopped. Store in an airtight container in the refrigerator for up to 5 days.

Ingredients you will need

Bacon

Equipment you will use

Food Processor

Wire Rack

Frying Pan

For the praline: Line a baking sheet with a nonstick liner (parchment paper won’t work for brittle). Grease the bottom of a metal spatula (preferably with Pam).

Ingredients you will need

Pralines

Cooking Spray

Equipment you will use

Baking Paper

Baking Sheet

Spatula

In a medium saucepan, combine the sugar and 2 tablespoons water, and cook over medium heat, stirring occasionally, until the sugar is dissolved and the liquid is clear, about 2 minutes. Increase the heat to medium high and bring the mixture to a boil.

Ingredients you will need

Sugar

Water

Equipment you will use

Sauce Pan

Add the pecans and salt, and cook, stirring constantly, until the sugar begins to turn brown on the edges. The sugar will look dry and granular but will melt into a lovely caramel. Continue cooking and stirring for another 4 to 6 minutes, until the caramel is liquid and deep amber.

Ingredients you will need

Caramel

Pecans

Sugar

Salt

Slide the pan from the heat, and add the bacon and bacon fat. Stir until the bacon fat is blended in and the bacon is evenly coated with the caramel.

Ingredients you will need

Bacon

Caramel

Equipment you will use

Frying Pan

Carefully and quickly pour the mixture onto the prepared baking sheet, and using the greased spatula, spread it into a thin layer.

Ingredients you will need

Spread

Equipment you will use

Baking Sheet

Spatula

Sprinkle with the fleur de sel. Set aside at room temperature for 1 to 2 hours, or until completely cool and hard. Break into small clusters, and store in an airtight container for up to 5 days.

Ingredients you will need

Fleur De Sel