Bacon Pralines

I know, I know. It’s gimmicky. Been done to death. Horribly unhealthy, etc. And I’m really not one to indiscriminately add bacon to things — especially sweets — but it’s something I always suspected might be worth the indulgence, so I’m not sorry for this praline adulteration. Not one bit.

I used my dad’s recipe for pralines and simply swapped out a portion of the pecans for an equal amount of chopped, cooked bacon. The results were pretty much what you’d expect. But if you’re a purist, you can’t go wrong with the original recipe. Just serve a little bacon on the side.

Find Darcie’s post here, and let us know what you think if you decide to try these!

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Darcie can be found at her website, Gourmet Creative and on Instagram at @darcie_hunter.
Find me on Instagram at @amyrothphoto, Pinterest at @amyrothphoto and my portfolio at (you guessed it) Amy Roth Photo.

Bacon Pralines

Allergy Milk, Tree Nuts
Meal type Dessert, Snack
Misc Child Friendly
If you're looking for a dessert that's a little bit different, these bacon pralines will fit the bill. Deliciously.

Ingredients

  • 2 cups white sugar
  • 1 stick butter
  • 16 Large marshmallows
  • 1/2 cup evaporated milk
  • 1 1/2 cup pecan halves (toasted)
  • 1/2 cup cooked bacon (finely chopped)

Note

If you'd prefer a regular praline to one loaded with bacon, simply remove the bacon and add another 1/2 cup of toasted pecan halves to the recipe, then sprinkle pralines with Maldon or other finishing salt just after you've spooned them onto the surface to cool.

Directions

Prepare your surface by covering a heat-safe area of your counter or a table with freezer paper. Spray paper well with cooking spray.
Cook sugar, butter, marshmallows, and milk over medium heat, stirring constantly until all ingredients are melted, then add pecans and bacon. Cook, stirring constantly, to soft ball stage, 240° F. Remove pot from burner, add vanilla extract and beat mixture vigorously with a spoon until it begins to thicken. This will ensure the pralines don't spread too much.
Drop mixture by tablespoon or two onto greased freezer paper. Cool to room temperature before serving.

 

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