Pecan Bacon Recipes

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with aluminum foil (for easy cleaning) and place a wire baking rack on top.
• Combine the brown sugar and pecans in a food processor and process until the pecans are finely ground. Add the salt, black pepper and cayenne pepper and pulse to combine. Add the maple syrup and pulse again to moisten the crumbs.
• Cut each bacon slice in half crosswise and line up the pieces on the baking rack without touching. With a small spoon, evenly spread the pecan mixture on top of each piece of bacon, using all of the mixture. Bake for 25 to 30 minutes, until the topping is very browned but not burnt. If it's underbaked, the bacon won't crisp as it cools.
• While it's hot, transfer the bacon to a plate lined with paper towels and set aside to cool. Serve at room temperature. (The caramelized bacon can be made early in the day and stored at room temperature.)

Steps:

• Preheat the oven to 400 degrees F. Place a 12-cup muffin tin on a baking sheet lined with parchment paper. Line 2 additional baking sheets with aluminum foil.
• Lay the bacon slices on the baking sheets lined with foil. Bake until almost crispy, but not quite done, about 18 minutes. Remove the bacon to a paper towel-lined plate. Pour the bacon fat into a small pot. Once the bacon is cool, crumble into small pieces.
• Place the pot over medium-low heat. Add 1 cup brown sugar and cook, whisking frequently, until the sugar is dissolved, about 3 minutes. (The mixture will look granular.) Slowly stream in the maple syrup and whisk vigorously as the mixture begins to bubble. Once syrup comes together, add the cream and kosher salt. Remove from the heat and whisk until all of the cream is incorporated. Reserve until ready to use.
• Melt the butter in a small saucepan over medium-low heat. Unfold both sheets of puff pastry and arrange the sheets so that the fold lines run parallel to the counter edge. Generously brush the sheets with the melted butter. Combine the remaining 1/2 cup brown sugar with the cinnamon in a small bowl. Sprinkle the sugar mixture evenly over the buttered sheets. Sprinkle 1/2 cup crumbled bacon and some of the chopped pecans over the pastry. Gentle press the bacon and nuts into the sugar mixture with your palms. Roll the pastry away from you, forming 2 tight logs. Use a serrated knife to cut each log into 6 equal pieces.
• Pour 1 tablespoon of the bacon caramel into each muffin cup. Sprinkle with 1 tablespoon each crumbled bacon and chopped pecans. Place sticky buns cut-side into caramel in each muffin cup and gently press down, maintaining the round shape.
• Bake until the caramel bubbles and the buns are deeply golden brown, about 35 minutes. Work quickly to release the sides of the buns from the muffin cups, using a small knife. Carefully invert the muffin tin onto another baking sheet. Spoon any caramel that remains in the muffin tin over the buns. Serve immediately.

Steps:

• Make the crust: Preheat the oven to 375 degrees F. Butter an 8-inch-square baking dish and line with nonstick foil, leaving an overhang on 2 sides. Lightly butter the foil.
• Combine the flour, sugar and salt in a food processor and pulse to combine. Add the butter and pulse until the mixture looks like coarse meal. Add the lemon juice and pulse until the dough just comes together. Press the dough into the bottom of the prepared baking dish and bake until lightly golden, about 15 minutes.
• Meanwhile, make the filling: Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes; drain on paper towels. Whisk the eggs, corn syrup, sugar, melted butter, vanilla and vinegar in a medium bowl until combined.
• Scatter the pecans and bacon over the prepared crust, then pour in the filling. Bake until the filling is set and the nuts are golden brown, 30 to 35 minutes. Let cool completely in the pan on a rack, then lift out of the pan using the overhanging foil. Cut into squares and top with ice cream and more 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.

Steps:

• Preheat the oven to 350 degrees F.
• Spread the pecans in a shallow baking dish. Brush the top of the bacon slices with maple syrup. Press the bacon into the pecans and lay the slices on a wire-rack-fitted sheet tray. Bake until crisp and golden, 25 minutes.

Steps:

• For the bacon pecans: Add butter to a skillet over medium-high heat until melted. Then add the brown sugar, pecans, bacon and vanilla. Cook until a caramel texture, 2 to 3 minutes.
• For the waffles: Spray a waffle griddle with nonstick cooking spray. Heat the griddle on medium heat.
• Whisk together the pancake mix, milk, oil, cinnamon, sugar and vanilla in a large bowl. Ladle the waffle batter into the waffle griddle and close. Cook until golden, 1 to 2 minutes. Repeat with remaining batter.
• Remove and serve with the bacon pecans poured directly over the waffles.

Steps:

• Preheat oven to 425°F.
• On rack of a large broiling pan arrange bacon slices in one layer and cook in middle of oven 10 minutes, or until it just begins to turn golden. In a small bowl stir together sugar and chili powder. Remove pan from oven and sprinkle bacon with sugar mixture and pecans. Return pan to oven and cook until bacon is crisp and browned, about 5 minutes. Transfer bacon, praline-sides up, to paper towels to drain.

Steps:

• Preheat oven to 350°. In a large skillet, cook bacon over medium-low heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Reserve drippings (about 2 tablespoons); cool slightly., In a large bowl, beat cream cheese, sugar and reserved drippings until smooth. Beat in egg. In another bowl, whisk flour, baking powder and salt; add to cream cheese mixture alternately with milk, beating well after each addition. Fold in pecans, onion, pepper and bacon. Transfer to a greased 9x5-in. loaf pan., Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack to cool. Freeze option: Securely wrap cooled loaves and freeze. To use, thaw in the refrigerator.