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!

For a roundup of all of our Advent Calendar posts for the year, click here.
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.

 

Day 23, Pralines

2012 Advent Calendar, Day 23

You didn’t think I’d let Christmas go by without pralines, did you? I’m not capable of such cruelty.

2012 Advent Calendar, Day 23

I always tweak the original recipe ever so slightly. This year, I toasted the pecans before adding them to the sugar mixture. That simple step yielded tons of pecan flavor and has earned it a permanent spot in the praline repertoire.

recipe after the jump

Continue reading “Day 23, Pralines”

Day 8, Macaroons

Chocolate-Drizzled Pecan Macaroons

2012 Advent Calendar, Day 8

For our Save the Date wedding cards, Gil and I originally wanted something along the lines of, “A Cajun Mennonite and a Jew walk into a bar…” Upon further reflection, we decided fielding questions or hearing the end of the joke from a couple hundred people while we were planning a wedding in another city wasn’t the brightest idea, so the card defaulted to more traditional wording. But you can see that, right from the very beginning, we knew how to blend.

While we both came into this thing with an appreciation for Mel Brooks and Faulkner House Books, Gil has taken on LSU football and the whole “Christmas with a large family + boudin” thing with gusto, and I’ve learned to appropriate a few of his holidays while putting a southern spin on them. Example the first: Pecan-Brown Sugar Macaroons.

2012 Advent Calendar, Day 8

. . . with bourbon vanilla extract and drizzled chocolate! Happy Hanukkah, y’all! (I know I should be frying something instead, but these are easier and leave my house smelling a whole lot better.)

2012 Advent Calendar, Day 8

I started with my go-to recipe from the past few years, but wasn’t sure what the added moisture from the brown sugar would do, so I used a little less. The pecans were a one-for-one swap for the almonds, and the bourbon-vanilla because you can’t have pecans and brown sugar without a little bourbon, amirite? (I’ll get to the finer points of making your own vanilla extract in an upcoming post, so stay tuned.) I probably don’t have to tell you how delicious these were, so I’ll just let Ru do the talking . . .

2012 Advent Calendar, Day 8

Honestly! I took Otis out for five minutes and came back to discover this. My initial surprise turned to wonder. Why did he leave three? Is he ok? Is he saving them for a midnight snack? To quote Ron Burgundy, “I’m not even mad; that’s amazing!” (And yeah, we got confirmation that Ru was the guilty party during our walk the next morning. That jerk.)

Chocolate-Drizzled Pecan Macaroons
Print
Pecan Macaroons
Prep Time
40 mins
Cook Time
15 mins
Total Time
55 mins
 

Pecan macaroons with bourbon and brown sugar, glazed with melted chocolate.

Course: Snack
Servings: 16
Calories: 68 kcal
Ingredients
  • .25 cup organic palm sugar, or brown sugar packed
  • 1 large egg white
  • 1 cup unsweetened shredded coconut
  • .25 cup pecan pieces toasted and finely chopped
  • .5 teaspoon bourbon vanilla extract (or pure vanilla extract)
  • pinch coarse salt
  • 1 teaspoon coconut flour
  • .25 cup bittersweet chocolate chips melted
Instructions
  1. Preheat oven to 350°F. Line a baking sheet with parchment. Whisk together sugar and egg white in a large bowl. Stir in the remaining ingredients and allow mixture to rest at room temperature for 30 minutes.

  2. Form dough into sixteen 1-tablespoon mounds and drop each onto sheet, 2 inches apart. Bake macaroons until golden-brown on bottoms and edges, about 15 minutes. Cool on sheets for 5 minutes. Transfer to wire racks and cool completely.

  3. To finish, using a spoon, drizzle melted chocolate over cooled macaroons. Macaroons will keep, covered, for up to one week.

  4. Macaroons will keep, covered, for up to 1 week.

Recipe Notes

Recipe: Homemade Vanilla Extract

Adapted heavily from Martha Stewart.