Maple Praline Bacon
Okay you guys.
I’ve done something. Changed something. Opened some sort of magic box, some secret portal to a new world. And now that I’ve glimpsed the other side, I rather doubt I’ll be the same again.
It all started with an innocent breakfast suggestion. On my recent winter escape to Oregon, all we wanted was a place to eat one misty Wednesday morning in Portland. Instead, we ordered a plate of food that, rather than fading from my memory as most meals do, has haunted my daydreams ever since.
It was praline bacon. And within moments of eating it, I knew that I wanted to, nay, that I must! try to recreate it at home. This weekend I finally had the time, the health, and the daylight. It took four failed attempts, but I finally found the balance I was looking for. And the best part? It’s so absurdly, ridiculously easy.
Obviously, we start with bacon. Then we have pecans, maple syrup, brown sugar, a little salt, and some cayenne pepper.
THAT IS ALL, PEOPLE.
Instead of pan-frying the bacon, I baked mine. It helps the bacon stay flat (necessary for topping with sugary pecans later) and the excess fat drains into the pan below. I may actually start making all of my bacon this way.
While the bacon cooks, chop up some pecans. I’ve seen some versions where the pecans are food-processed into oblivion, but I prefer a larger cut. Smaller than a rough chop but bigger than a fine chop, does that make sense? About the size of a tooth? (Is that gross?)
