Amy, Dan and Avery, favorite guests to our New Orleans B&B 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
Combine the brown sugar and pecans and set aside.
Cook the bacon in the oven at a temp of 400 degrees. I place the bacon on a wire cooling rack atop a cookie sheet to catch the grease. Cook for 15 to 20 minutes, half way through use a scott towel to soak up any excess fat on the bacon.
Move the bacon strips close together and brush with the cane syrup. Generously sprinkle the sugar mixture on top. Return to the oven for an additional 5 to 10 minutes of cooking.
You can try maple syrup in place of Steen’s but the result just won’t be the same. Steen’s can be purchased online and isn’t expensive. You’ll find many’s ways to use it… especially in salad dressings and glazes.