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!
For a roundup of all of our Advent Calendar posts for the year, click here.
If you're looking for a dessert that's a little bit different, these bacon pralines will fit the bill. Deliciously.
- 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)
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.
||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. |