Justin Girouard's Pecan Praline Bacon
- 12 strips of your favorite brand of thick cut smoked bacon
- 2 cups Cane River Pecan Pieces, or chopped Mammoth pecans
- 3 cups dark brown sugar
Makes 6 Servings
Line the bottom of a baking sheet with aluminum foil. Lay a piece of wax paper on top of the foil. If you have a silicon baking sheet, it is preferred over wax paper.
Lay out bacon strips 1/4 inch apart on the wax paper.
Completely cover each strip of bacon with brown sugar, then carefully sprinkle the pecan pieces evenly over each strip. If using Mammoth pecans, finely chop before adding.
Bake the bacon slowly at 320 degrees for 12 minutes then rotate and cook for another 10-15. Total cooking time may vary, but the bacon should be bubbling and beginning to get dark brown. Keep in mind that the bacon will continue to cook while cooling, so be careful not to burn.
Remove sheet tray and cool to room temperature before removing bacon. BE CAREFUL, when the bacon is first removed it is VERY hot.