Creamy Bacon Pecan Spread Recipes

BACON CHEESE SPREAD

Steps:

• Cook bacon until crisp; drain. Meanwhile, in a large bowl, combine the next 6 ingredients. Stir in bacon. Serve with crackers.

GARLIC-HERB PECANS WITH BACON

Steps:

• Mix together the rosemary, sage, thyme, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl and set aside.
• Preheat the oven to 350 degrees F. Lightly oil a rimmed baking sheet.
• Put the egg white in a large bowl and whisk until frothy. Add the pecans and toss to coat in the egg white. Add the spice blend and toss to coat again,
• Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then stir in the bacon and transfer to a large bowl and garnish with a rosemary sprig if using.

PECAN CANDIED BACON BITES

Steps:

• Preheat the oven to 375 degrees F.
• Line a baking sheet with aluminum foil and top it with a baking rack. Arrange the bacon in 1layer on top of the rack.
• Mix together the pecans, and brown sugar with a good grinding of pepper in a small bowl. Evenly sprinkle the mixture over the bacon. Put the bacon into the oven and bake until the sugar is melted and the bacon is crisp, about 20 to 25 minutes. Remove and let cool slightly until crisp.
• While the bacon is cooking, toast the rye bread and cut each slice into quarters. In a small bowl mix together the cream cheese and Worcestershire sauce. To serve, spread the toast with the cream cheese mixture and top with 1 or 2 pieces of bacon cut to fit the bread. Garnish with chopped chives and serve.

ELLIE'S ROASTED BACON PECANS

Steps:

• Stir together first 3 ingredients; spread in a 15X10-inch jelly roll pan.
• Bake at 350°F stirring occasionally, 25 minutes or until pecans are toasted and bacon is done.
• If nuts are browning faster than bacon, turn oven down 25*.
• Sprinkle with sugar and salt; stir to coat.
• Cool pecans, and store in refrigerator.

CREAMY BACON-CHEDDAR SPREAD

Steps:

• In a small bowl, beat the first eight ingredients. Refrigerate, covered, at least 1 hour before serving. Serve with celery and crackers.

PECAN-CHEESE SPREAD

Steps:

• Fry bacon in heavy large skillet over medium heat until crisp. Transfer to paper towel to cool. Add pecans to drippings and cook until golden brown, stirring occasionally, about 5 minutes. Transfer to paper towel to cool. Season with salt.
• Blend cheddar, cream cheese, mayonnaise, hot pepper sauce and Worcestershire sauce in processor until smooth. Transfer to bowl and stir in green onions. Crumble bacon and add to mixture. Line cookie sheet with plastic, forming 8-inch strip. Freeze 20 minutes to firm slightly. Using plastic as aid, form log shape. Remove plastic; roll log in pecans to coat. Wrap and refrigerate until firm. (Can be prepared 1 week ahead.) Serve with crackers.

PECAN-PRALINE BACON BARS

Steps:

• Heat oven to 325°F. In medium bowl, stir together flour and 1/2 cup brown sugar. Beat in 1 cup butter with electric mixer on medium speed until blended; stir in bacon. Press in bottom of ungreased 13x9-inch pan. Bake 20 to 25 minutes or until center is set. Cool completely, about 30 minutes.
• In 1-quart saucepan, heat whipping cream, 1/3 cup butter and 1 1/2 cups brown sugar to boiling over medium heat, stirring frequently. Boil and stir 1 minute; remove from heat. Using whisk, stir in powdered sugar and the vanilla until smooth.
• Spread praline frosting over cooled crust; sprinkle with pecans. Let stand 30 to 45 minutes until frosting is set but not firm. Cut into 8 rows by 4 rows. Store covered in refrigerator.