You just need 5 ingredients to make Praline Candied Bacon. The brown sugar and pecans make it over-the-top delicious!
Your brunch menu needs this Praline Candied Bacon! It’s made in the oven, so you won’t need to worry about manning the stove while it cooks.
This bacon is the perfect combination of sweet, savory, chewy, and crunchy, and I can attest that it is SUPER popular at gatherings, large or small.
I’ve made it for brunch and I’ve also made it for a holiday cocktail party. At the holiday party, I stood it up in glasses of fresh cranberries and it was so pretty. However you serve it, it’s bound to be a hit.
And, it takes just a little bit of hands-on time to make it!
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 candied 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 candied 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 half of the brown sugar mixture over the bacon on one side.
Bake 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.
You can also chop them by hand with a sharp knife.
Remove the bacon from the oven, and flip it over. Brush the bacon with the remaining brown sugar mixture, then sprinkle the pecans on top.
Return the pan to the oven for another 5–10 minutes, or until the bacon is very 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, if using. You should be left with a clean pan (or mostly clean, at least!).
Frequently Asked Questions
Yes! You may need to reduce the cooking time slightly if using regular cut bacon.
This bacon recipe is delicious with or without the pecans. Feel free to leave them off, or even substitute walnuts. Then, I would call it candied bacon since pecans are essential to calling it praline candied bacon. 🙂
Store any leftover bacon in a single layer in a plastic freezer bag. Freeze for up to 1 month. Defrost in the refrigerator and bake in the oven until crisp.
I put this praline candied 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:
– Bacon Cheddar Spoon Bread
– Banana Bread French Toast Casserole with Salty Caramel Sauce
– Peach Apricot Bellinis
With fresh strawberries for the side, it was a colorful and really delicious brunch.
If you’re on the hunt for more brunch ideas, don’t miss this Overnight French Toast Casserole, a German Pancake with Apples, or this easy Cherry Coffee Cake!
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
Praline Candied Bacon
- 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 brown sugar mixture over the bacon.
- Bake the bacon for 20–25 minutes, or until the bacon is mostly cooked through.
- Remove from the oven and flip the bacon onto the other side. Brush the bacon with the remaining brown sugar mixture. 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 very crisp, about 5–10 more minutes.
- Remove from the oven and let cool slightly. Serve immediately.