Candied Bacon with Pecans (Praline Bacon)

January 23, 2012


Candied Bacon

Now you may be thinking, ‘she’s really lost it this time’ but I promise you, this is incredible. I came across the idea on a few American websites, where they call it ‘praline bacon’. It’s basically smoked streaky bacon, candied and topped with toasted, caramelised pecans. This is a new high in the world of candied bacon quite frankly and I think it may have overtaken candied bacon ice cream as the best candied bacon recipe of all time (yes, praline bacon ice cream will be made very soon).

The combination of salty bacon, sweet sugar and those nuts is just…oh my goodness. The sound I made when I bit into it was like a combination of the sounds made when Homer Simpson eats a donut and Greg Wallace puts a big spoonful of profiteroles into his gob, to the power of 10 guilty pleasures. If you think the idea of candying bacon is weird, you’re missing a major trick – check out my post on candied bacon and what to do with it and then go and make some. Preferably this recipe.

Next time I need me some nibbles I’m serving praline bacon but seriously, and this is a warning – do not make these when you’re in the house by yourself because once you’ve had a bite, they own you. All self-control is gone and when they are finished, there will be nothing left in that house apart from you and your guilt.

Praline Bacon

Smoked streaky bacon rashers
Light brown sugar
Finely chopped pecans

Preheat the oven to 200C and lay out the bacon rashers on a baking tray. Cook them for about 8 minutes (I found this is the optimum time), until the fat is starting to crisp up. Remove from the oven and sprinkle light brown sugar over each rasher. Follow with chopped pecans, pressing them down on to the bacon slightly. Cook for a further five minutes, watching carefully.

Remove from the oven and carefully place each piece on to a cooling rack. Space them apart so they don’t touch each other and stick together. After 5 minutes they will be cool, hardened and ready to eat. Either chop into sections as nibbles or just eat as is. They’re addictive; don’t say I didn’t warn you.

If you make these in advance for a party as nibbles then you’ll need to warm them up before serving, otherwise they will go soft.

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  • Reply Chris January 23, 2012 at 3:27 pm

    What if you make praline bacon ice cream and I get so excited about eating it, I just collapse and die? WHAT THEN?!

    You don’t want that blood on your hands.

    • Reply Helen January 23, 2012 at 3:29 pm

      Ha ha ha! Shit. I may ‘feed and run’

  • Reply Jon - Adventures wthi the Pig January 23, 2012 at 3:32 pm

    OH. MY. LORD.

    These look incredible.

    • Reply Helen January 23, 2012 at 3:33 pm

      Ha ha! Cheers. Am home alone with them…oh god…

  • Reply Niamh January 23, 2012 at 3:48 pm

    I love and make candied bacon but this is pretty special. *doffs cap*

    • Reply Helen January 23, 2012 at 3:52 pm

      Cheers Niamh! It’s ace, I am 100% certain that you will love it!

  • Reply Jon - Adventures with the Pig January 23, 2012 at 3:48 pm

    That sounds incredibly dangerous. Back away from the bacon….

    • Reply Helen January 23, 2012 at 3:52 pm

      If only I could do the same…

  • Reply lazygiraffe January 23, 2012 at 4:04 pm

    These look dangerously easy to make. Also it made perfect sense to me when I read the title. Clearly I think the way you do.

    I reckon Praline Bacon Ice Cream is the natural next step.

    • Reply Helen January 23, 2012 at 4:07 pm

      Yes, a bit too easy! Am glad you’re in agreement on the ice cream. Gotta be done.

  • Reply Ross January 23, 2012 at 4:19 pm

    Candied bacon popcorn is recommended, I also added pecans – I had made too much candied bacon (it is possible….) and this was the happy result.

    • Reply Helen January 23, 2012 at 4:23 pm

      IT’S POSSIBLE?! I can’t believe it 😉

  • Reply Gin and Crumpets January 23, 2012 at 4:50 pm

    Praline bacon? You evil, evil temptress. Looks amazing.

    • Reply Helen January 23, 2012 at 4:51 pm


  • Reply Lizzie January 23, 2012 at 4:55 pm


    • Reply Helen January 23, 2012 at 4:57 pm

      Ha ha! Indeed.

  • Reply Miss Whiplash January 23, 2012 at 7:53 pm

    Oh My God!

  • Reply Rahul January 23, 2012 at 10:27 pm

    Can I be a grouch and say Paula Deen?

    • Reply Helen January 24, 2012 at 8:02 am

      Can I be a grouch and say, EXERCISE?

  • Reply Naomi January 23, 2012 at 10:44 pm



    • Reply Helen January 24, 2012 at 8:03 am

      Ha ha! Ace. BACON LOVE.

  • Reply Tori January 24, 2012 at 12:46 pm

    Outrageous. If you ever make it to Sydney I think there’s a dessert you should try; Dan Hong’s ‘Stoner’s Delight 2.0’ at Ms G’s. It’s got donut ice cream and candied bacon. It’s pretty wild.

    • Reply Helen January 24, 2012 at 2:03 pm

      Holy shit that sounds INCREDIBLE!!!

  • Reply Platter January 24, 2012 at 1:36 pm

    Holy shitballs indeed.

    I can’t get the sweet-appreciative sound of you, Homer and Greg Wallace out of my head. Gar-um-yum-umph…

    Can you make these bad boys in advance for a dinner party? Don’t wanna lay a handshake on my guests and press pecans into their palms.

    • Reply Helen January 24, 2012 at 2:03 pm

      Yes, you can but you will have to warm them up before serving otherwise they’ll be soft and not right.

  • Reply Robert January 24, 2012 at 1:36 pm

    Mmm I understand completely.

    Sweet, salty, crunchy and nutty. What more can you greedily lust for. Like taking a hit on a crack pipe, you need more and more.

    Disclaimer: I don’t smoke crack! It ruins your looks.

    • Reply Helen January 24, 2012 at 2:04 pm

      Now come on Robert, we all know you like a bit of crack.

  • Reply joey January 24, 2012 at 3:24 pm

    “she’s really lost it this time”? More like “She’s a genius!!!” This looks beyond awesome!

    • Reply Helen January 24, 2012 at 3:30 pm

      Ha! Ace. I’m so pleased to see so many people showing love for the sweet n salty bacon

  • Reply The Grubworm January 25, 2012 at 8:34 am

    This looks evilly good… I am so unsurprised that it is American in origin, they really love their sweet-salt-savoury combos. I still remember having my infant mind blown at the age of seven by crispy streaky bacon, blueberry pancakes and maple syrup. Heaven.

    • Reply Helen January 25, 2012 at 9:13 am

      No I wasn’t surprised either! They do it so well. Mmmmm pancakes mmmmm.

  • Reply Britain in our kitchen January 25, 2012 at 12:08 pm

    This looks incredible! I need to try this!

    • Reply Helen January 25, 2012 at 12:18 pm

      Do let me know what you think!

  • Reply Paul January 25, 2012 at 5:36 pm

    I just had a heart murmur looking at that…

    • Reply Helen January 25, 2012 at 7:04 pm

      Yes, not an every day snack that’s for sure…

  • Reply Catfordandy January 26, 2012 at 4:00 pm

    Ermm, it seems that I am the lone dissenter. I love your recipes but this one is not for me.

    • Reply Helen January 26, 2012 at 5:01 pm

      Ha ha. No worries Andy. Can’t please everyone and all that!

  • Reply The ChaCha Cook January 28, 2012 at 9:55 am

    Wow – I hope I get to cook this as part of my cooking challenge! (see my blog –

    Very interesting

  • Reply Clare January 28, 2012 at 11:37 am

    Delicious! Have just made as a mid-morning snack. Thankfully playing hockey later so have an opportunity to run off the calories, but they are as tempting as you say.

    • Reply Helen January 28, 2012 at 11:50 am

      Great! Really pleased you enjoyed the filthy pig snack. AND, you don’t even need to feel guilty!

  • Reply BSG January 30, 2012 at 12:44 pm

    This looks so good I want to leave the office, go home right now and make it. Thank you – I am dreaming of that first crunch.

    • Reply Helen January 30, 2012 at 12:48 pm

      Oh that first salty/sweet crunch! Happy happy joy.

  • Reply ingridbuck February 1, 2012 at 1:39 am

    Wow. I can’t help but stare at the photo. It really looks fantastic. I can’t wait for the weekend and try this recipe.

  • Reply Jeanne @ CookSister! February 16, 2012 at 11:39 am

    Insane… yet strangely compelling!! :o)))

    • Reply Helen February 16, 2012 at 11:40 am

      he he, it draws you in…

  • Reply Monty March 6, 2012 at 11:38 am

    OMG, these are good. Made them last night and ate the lot myself… so much for some making it into work. They didn’t end up as crunchy as I was expecting… is that not enough cooking, or not enough sugar (I wasn’t sure how much to put on) do you think? Either way, I’ll be making it again!

    • Reply Helen March 6, 2012 at 11:52 am

      SO pleased you enjoyed them Monty! It could be a sugar issue but it could also be that you perhaps left them on the pan to cool? Taking them off the pan and onto a wire rack gets the air circulating all around them and so makes them crisp up. Also, they need to cool fully to be crisp. Any of those sound like they might solve the problem?

  • Reply Monty March 6, 2012 at 1:52 pm

    I did use a wire rack, but that did take me longer than it should as the rack I tried first had gaps that were too big, so I had to find another one. Maybe that took too long? Also, I will try more sugar next time… can’t do any harm :). Oh, it’s making me hungry again just thinking about it.

    • Reply Helen March 6, 2012 at 1:59 pm

      Hmm yeah maybe try more sugar. Mine went really crisp but then softened over time…obviously that doesn’t matter because they don’t last! Anyway let me know how you get on.

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