Monthly Archives: December 2010

Amy , Dan and Avery, my favorite guests from Neveda  requested our recipe  for praline bacon.    This is sooooo good!   I serve this with  sweet potato and pecan waffles.

The key ingredient is Steen’s Cane Syrup.   Since 1910, five generations of Steen’s have produced this cane syrup in Abbeyville Louisiana.   They  still use the original recipe , steam equipment  and open kettle method to make pure cane syrup.  It is  thick and dark with a  very distinct and robust flavor.

1 pound good thick cut bacon
4 TBS cane syrup
3/4 cup brown sugar
3/4 cup pecans, toasted and chopped fine read more »

One of my fond memories of Christmas were  the tins that were filled with my Mom’s homemade candies. She would start weeks ahead to fill them with divinity, chocolate and peanut butter fudge and of coarse those melt in your mouth  creamy pralines.

Nowadays, most pralines are sold in small boutiques and gift shops in the French Quarter. I ‘m not a fan of those shops as I find them to be too sugary and they crystallize  very quickly. I much prefer my Mom’s recipe that is rich and creamy. Give it a try, you and your family will be fighting over them at the Christmas table!

4 tablespoons butter(unsalted)
1/2 cup + 4 tablespoons heavy cream
1 cup sugar
1-1/4 cups packed light brown sugar
2 cups fresh pecan pieces

Line baking sheets using wax paper.

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