Praline Bacon New Orleans Recipes

Steps:

• Preheat oven to 425°. Arrange bacon in a single layer in 2 foil-lined 15x10x1-in. pans. Bake 10 minutes; carefully pour off drippings., Mix brown sugar and chili powder; sprinkle over bacon. Sprinkle with pecans. Bake until bacon is crisp, 5-10 minutes. Drain on paper towels.

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.

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.

Steps:

• Line 3 baking sheets with parchment paper. Have 2 small spoons ready for scooping. Bring the cream, sugar, corn syrup and orange zest to a gentle simmer in a large heavy-bottomed saucepan over medium-low heat, stirring occasionally with a whisk or wooden spoon (do not let the cream mixture boil over). Simmer, stirring, until the mixture is thickened and light brown in color and a candy thermometer registers 240 degrees F (soft-ball stage), 20 to 30 minutes (start by stirring occasionally, then switch to stirring constantly when the mixture starts to stick to the bottom of the pan). Stir in the pecans and salt; the temperature will drop at least 5 degrees F to 10 degrees F.
• Continue to simmer, stirring, until the mixture begins to pull away from the sides of the pan (the thermometer should register 246 degrees F to 247 degrees F). To test for doneness, drop a quarter-size amount onto a prepared baking sheet: The mixture should hold a rounded shape and look dull; if it runs out flat, continue cooking.
• Use the small spoons to spoon about quarter-size mounds of the mixture onto the prepared baking sheets. Let sit until cool, set and dry, 30 minutes to 1 hour. If the pralines are still too soft to pick up after a few hours, let them sit in a cool, dry place, uncovered, for 1 or 2 days. Once dry, store in an airtight container for up to 1 week.

Steps:

• 1. Place pecans and brown sugar in a food processor and chop till the nuts are chopped fine but not powdered. Set aside.
• 2. Place the bacon on a foil lined cookie sheet. Cook the bacon in the oven at 425 degrees for 12-15min. Take the bacon out and place on a paper towel to drain.
• 3. With a pastry brush, brush the dark corn syrup generously on the slices of bacon.
• 4. Pile the pecan brown sugar mix on top of the bacon and press into the corn syrup.
• 5. Place the bacon back in the oven for an additional 5-10min. If you like a crisper bacon you can cook longer.
• 6. Remove the bacon from the oven and drain on a paper towel. Enjoy!

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.