New Orleans Style Maple Bacon Pralines Recipes

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PRALINE BACON



Praline Bacon image

Provided by Alton Brown

Categories     side-dish

Time 1h7m

Yield 4 to 6 servings

Number Of Ingredients 3

1 pound thick cut bacon
2 1/2 ounces light brown sugar, about 6 tablespoons
1 1/2 ounces pecan halves

Steps:

  • Heat the oven to 400 degrees F.
  • Line a half sheet pan with aluminum foil. Arrange the bacon in a single layer on a cooling rack, and set it in the prepared sheet pan. Bake until the bacon browns and the fat is rendered and bubbly. About 30 to 35 minutes.
  • Meanwhile, combine the brown sugar and pecans in a small food processor. Pulse about 15 times or until the pecans are finely chopped.
  • Remove the bacon from the oven, sprinkle with the brown sugar mixture, and pat down to adhere. Return to the oven a bake until the bacon is crisp, about 10 minutes.
  • Cool on the rack for 10 minutes before serving.

NEW ORLEANS-STYLE MAPLE-BACON PRALINES



New Orleans-Style Maple-Bacon Pralines image

Want to experience New Orleans flavor without the Mardi Gras crowd? Make southern-style scrumptiousness at home with these maple-bacon pralines.

Provided by My Food and Family

Categories     Home

Time 40m

Yield Makes 25 servings.

Number Of Ingredients 8

6 slices OSCAR MAYER Butcher Thick Cut Applewood Smoked Bacon, finely chopped
1/4 cup unsalted butter
1-1/2 cups packed brown sugar
1 cup granulated sugar
1/2 cup maple-flavored or pancake syrup
1/4 cup whipping cream
1 pkg. (6 oz.) pecan halves
1 tsp. ground cinnamon

Steps:

  • Cook bacon in skillet on medium heat 12 min. or until crisp, stirring frequently; drain on paper towels.
  • Meanwhile, cook next 5 ingredients in large saucepan on medium heat 15 min. or until temperature reaches 239ºF (soft-ball stage) on candy thermometer, stirring occasionally. Remove from heat.
  • Stir in bacon, nuts and cinnamon. Immediately pour onto baking sheet sprayed with cooking spray; refrigerate 10 min. or until firm. Break into bite-size pieces.

Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

MAPLE PRALINE BACON



Maple Praline Bacon image

I recently took a weekend trip, and I experienced one of the best meals of my life at a fine little establishment that specializes in Southern cuisine. One of the things that made this meal so memorable was the praline bacon that I had, so I took it upon myself to recreate it. The only difference is that I like mine better.

Provided by Frankie

Categories     Meat and Poultry Recipes     Pork     Bacon     Appetizers

Time 35m

Yield 10

Number Of Ingredients 6

1 pound bacon
½ cup chopped pecans
3 tablespoons maple syrup
3 tablespoons butter
½ cup packed brown sugar
2 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (135 degrees C). Line a baking sheet with parchment paper.
  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
  • Spread the pecans onto an unlined baking sheet, and toast 7 to 10 minutes in the preheated oven, until golden brown and aromatic. Watch the nuts carefully as they bake, because they burn quickly. Set aside to cool.
  • Stir the maple syrup, butter, brown sugar, and white sugar together in a large skillet over medium-high heat and cook, stirring constantly, until the hot candy resembles foamy caramel and a candy thermometer reads 270 degrees F (130 degrees C) (soft crack stage). Quickly stir in the pecans.
  • Toss the bacon in the candy mixture to coat each strip, and remove with tongs to cool and harden on the prepared baking sheet. Last but not least... eat up!

Nutrition Facts : Calories 219.4 calories, Carbohydrate 18.4 g, Cholesterol 25.5 mg, Fat 14 g, Fiber 0.6 g, Protein 6.1 g, SaturatedFat 4.6 g, Sodium 372.3 mg, Sugar 17 g

ORIGINAL PRALINE BACON RECIPE



Original Praline Bacon Recipe image

From Nola Cusine: "I don't think there is anything quite as sinful as Praline Bacon. In fact, it is so sinful it could have only been created in New Orleans, and in fact it was, at Elizabeth's Restaurant in 1998. The flavor marriage of pralines and good smoky bacon is so wrong that it just has to be right. Make this with breakfast, and you will absolutely blow your family and guests away with minimal effort!"

Provided by Annacia

Categories     Breakfast

Time 30m

Yield 1 lb

Number Of Ingredients 4

1 lb thick cut bacon (of good quality)
4 tablespoons cane syrup
3/4 cup brown sugar
3/4 cup pecans, toasted and chopped

Steps:

  • Preheat the oven to 400 degrees F.
  • Place a wire rack on a sheet tray. Combine the Pecans and brown sugar. Lay the bacon side by side on the rack, place in the preheated oven for about 15-20 minutes, or until the bacon is sizzling and starting to brown around the edges. The object is for the bacon to cook about 3/4 of the way through before adding the topping.
  • Mix the 3 remaining ingredients.
  • Push the partially cooked bacon as close together as possible on the rack and brush with the cane syrup, this will give the topping something to grab on to. Cover generously with the Pecan/brown sugar topping. Place back in the oven for about 10 minutes more or until the topping is bubbly and the bacon is good and brown. Let cool.
  • As the Praline Bacon cools it will set up and have a nice chewy bite to it.

Nutrition Facts : Calories 3488.3, Fat 263.2, SaturatedFat 73.1, Cholesterol 308.4, Sodium 3906.5, Carbohydrate 230.9, Fiber 7.9, Sugar 217.1, Protein 60.3

BOURBON-PRALINE BACON



Bourbon-Praline Bacon image

Yeah, that's not a misprint. This is a great, crunchy bacon dish with the flavor of bourbon and pralines. This is great as a brunch dish, or it can even be used as a garnish on a special dessert.

Provided by Spice Boy

Categories     Breakfast

Time 30m

Yield 8 slices

Number Of Ingredients 8

8 slices smoked bacon (thick cut, or center cut)
3/4 cup Bourbon
1/4 cup brown sugar, plus
1 tablespoon brown sugar
1 teaspoon vanilla
1 cup pecans (halves or pieces)
1/8 teaspoon cayenne pepper (or black pepper)
1/4 teaspoon cinnamon

Steps:

  • In a 13 X 9 pan, mix the bourbon, vanilla and 1 T brown sugar. Add bacon slices, coating them in the liquid. Let them soak for 15 minutes (or up to 1 hour).
  • Meanwhile, pre-heat the oven to 400 degrees place an oven rack in the middle. Lightly grease a baking rack and place it on a foil-covered baking sheet.
  • Grind the pecans in a food processor or spice grinder. On a large plate or baking sheet, thoroughly mix the ground pecans with the cayenne pepper, cinnamon, and the remaining 1/4 C brown sugar (fingers work best).
  • One at a time, shake the excess liquid off the bacon slices, and lay them in the pecan mixture, pressing lightly with your fingertips to make the topping adhere. Flip the bacon and repeat on the other side. (In the middle of this process the topping may begin to cake up. Re-mix it with a fork if necessary). Lay each slice on the rack.
  • Bake on the middle rack for 20 minutes. Let cool slightly before removing from the rack. Serve warm or cooled -- and enjoy.

NEW ORLEANS BACON PRALINES



New Orleans Bacon Pralines image

Provided by Claire Robinson

Time 1h55m

Yield 18 to 24 pieces

Number Of Ingredients 6

1 pound thick-cut bacon
3 tablespoons plus 2 cups light brown sugar
3 tablespoons plus 2 tablespoons butter, cut into 1/2-inch cubes
1 1/4 cups pecans, roughly chopped
1/2 cup heavy cream
1/4 teaspoon table salt

Steps:

  • Special equipment: candy thermometer
  • Preheat the oven to 400 degrees F. Line 1 rimmed sheet pan with heavy foil and another with parchment paper.
  • Place a baking rack over the foil-lined sheet pan and arrange the bacon slices across the rack next to each other, but not overlapping. Bake until crispy, 15 to 18 minutes. When cool enough to handle, finely chop and set aside.
  • Reduce the oven temp to 350 degrees F.
  • In a small saucepan over moderate heat, melt 3 tablespoons butter and 3 tablespoons brown sugar, about 1 minute. Add the pecans and combine until the pecans are coated. Pour out onto another unlined sheet pan and bake until golden brown, about 10 minutes. Let cool.
  • Place the remaining 2 cups brown sugar into a 3-quart heavy saucepan, being careful to not get sugar on the sides of the pan. Add the cream, the remaining 2 tablespoons butter and salt and cook over very low heat (do not let simmer), stirring frequently with a rubber spatula, until the sugar is dissolved, 10 to 15 minutes. Wash down any sugar crystals on the side of the pan with a pastry brush dipped in cold water. Clamp on a candy thermometer to the saucepan and boil the syrup over moderately-high heat until it registers 236 degrees F.
  • Remove the pan from the heat, leaving the thermometer in place, and let cool until the syrup registers 220 degrees F, 1 to 2 minutes. Using a rubber spatula, stir in the bacon and pecans. Working quickly, drop 1 tablespoon of pralines onto the prepared parchment-lined sheet pan. If the mixture starts to harden, place back on the stove over moderately-low heat and let it melt. Let the pralines sit until they harden, about 45 minutes.

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