Bacon is amazing on its own, but a brown sugar and pecan topping takes it over the top. Praline Bacon is perfect for brunch. You just need 5 ingredients!
Your brunch menu needs this Praline Bacon! It’s made in the oven, so you won’t need to worry about manning the stove while it cooks. And, it takes just a little hands-on time to create an amazing brunch dish that will fly off the platter.
Origin of pralines
The inspiration behind this dish—pecan pralines—is decidedly Southern. The recipe for pralines is thought to have arrived with French settlers to New Orleans.
The settlers used almonds along with brown sugar, milk, and butter to craft the sweet treat. Later on, chefs substituted locally grown pecans for the almonds, and pecan pralines were born.
You just need 5 ingredients to make praline bacon:
- Thick-cut bacon is best to hold the topping
- Finely chopped pecans get sprinkled on top
- Brown sugar and maple syrup create the candied exterior
- Dijon mustard adds a little kick
How to make praline bacon
Preheat oven to 400°F. Line a baking sheet with foil. This makes for easy clean-up!
Place a wire rack on top of the foil. The wire rack ensures that the bacon cooks evenly. I use this baking sheet and wire rack set.
Place the bacon in a single layer on the wire rack.
In a small bowl, stir together the brown sugar, maple syrup, and dijon mustard.
Brush the brown sugar mixture over the bacon. Flip the bacon and brush it on the other side, too.
Cook the bacon for 20–25 minutes, or until it is mostly cooked through.
Meanwhile, place the pecans in a food processor and process until finely chopped. You don’t want pecan dust, but you do want them to be very finely chopped so they stay on the bacon.
Sprinkle the pecans over the bacon.
Return the pan to the oven for another 5–10 minutes, or until the bacon is crisp.
Remove the bacon immediately and place on a paper towel lined plate.
To clean the pan, let the bacon grease sit until it hardens. Then carefully remove the foil. You should be left with a clean pan (or mostly clean, at least!).
What to serve with praline bacon
I put this bacon recipe on the menu for a Southern-themed brunch that I threw with my friend Kelley of Haviland Events.
Kelley used her grandmother’s Canton Rose Medallion plates to set the table. I can’t get enough of their fun pattern and gorgeous colors!
Here’s what else I served:
With fresh strawberries for the side, it was a colorful and really delicious brunch.
- 1 lb thick cut bacon
- ½ cup brown sugar
- 2 tablespoons maple syrup
- 1 teaspoon Dijon mustard
- ½ cup very finely chopped pecans
- Preheat oven to 400°F.
- Line a rimmed baking sheet with foil and top with a wire rack. Lay the bacon in a single layer on the wire rack (it can touch slightly but not overlap).
- In a small bowl, stir together the brown sugar, maple syrup, and Dijon mustard. Use a pastry brush to brush the half the mixture over the bacon. Flip the bacon onto the other side and brush with the remaining mixture.
- Bake the bacon for 20–25 minutes, or until the bacon is mostly cooked through.
- Remove from the oven and sprinkle the chopped pecans over the top, pressing gently with a spatula to adhere if necessary.
- Return to the oven and cook until the bacon is crisp, about 5–10 more minutes.
- Remove from the oven and let cool slightly. Serve immediately.
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