You only need five ingredients to make Praline Candied Bacon. Brown sugar and pecans create an irresistibly delicious glaze.
Your brunch spread will thank you for adding Praline Candied Bacon. Baked in the oven, it’s hands-off while it cooks so you can focus on the rest of your menu.
This bacon balances sweet and savory with a satisfying mix of chewy and crunchy textures. It’s a crowd-pleaser for gatherings of any size and makes an excellent appetizer or brunch accent.
I’ve served it at casual brunches and at a holiday cocktail party where I stood strips in glasses filled with fresh cranberries for an elegant display. However you choose to present it, guests always ask for more.
Hands-on time is minimal — most of the work is waiting for the oven to do its job.
Origin of pralines
The idea for this dish comes from pecan pralines, a Southern confection with French roots. French settlers in New Orleans originally made pralines using almonds, brown sugar, milk, and butter. Over time, local cooks substituted pecans for almonds, creating the classic pecan praline.
Ingredients
You only need five ingredients for praline candied bacon:
- Thick-cut bacon — holds the topping best
- Finely chopped pecans — sprinkled on top for crunch
- Brown sugar and maple syrup — form the sweet, candied coating
- Dijon mustard — adds a subtle tang and balance
How to make praline candied bacon
Preheat the oven to 400°F and line a rimmed baking sheet with foil for easy cleanup. Set a wire rack over the foil so the bacon cooks evenly.
Arrange the bacon in a single layer on the rack. In a small bowl, combine the brown sugar, maple syrup, and Dijon mustard. Brush half of the mixture over one side of the bacon.
Bake the bacon for 20–25 minutes, or until it is mostly cooked through.
While the bacon bakes, pulse the pecans in a food processor until they are very finely chopped but not powdered. You can also chop them with a sharp knife if you prefer.
Remove the bacon from the oven and flip each strip. Brush the remaining brown sugar mixture on the other side, then sprinkle the chopped pecans over the top and press gently so they adhere.
Return the pan to the oven and bake another 5–10 minutes, until the bacon is very crisp and the glaze is set.
Remove the bacon immediately and place it on a paper towel–lined plate to drain any excess grease. Let cool slightly before serving so the glaze firms up.
To clean the pan, let the grease cool and solidify, then lift off the foil for easy disposal.
Frequently Asked Questions
Yes. Regular cut bacon works; you may need to reduce the cook time slightly to avoid overcooking.
Absolutely. The recipe is delicious without pecans, or you can substitute walnuts. Without pecans it’s still candied bacon, though pecans give it the praline character.
Yes. Store leftovers in a single layer inside a freezer bag for up to one month. Thaw in the refrigerator and re-crisp in the oven before serving.
Serving suggestions
Praline candied bacon pairs beautifully with Southern-style brunch dishes. It works as a plated side, a garnish for savory-sweet bites, or a show-stopping appetizer. I’ve served it alongside spoon bread, fruit, and rich breakfast casseroles.
The recipe also complements baked French toast, waffles, or a fruit-forward cocktail. Fresh strawberries or other seasonal fruit add color and brightness to the plate.
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating or a comment below!
Recipe
Praline Candied Bacon
Ingredients
- 1 lb thick cut bacon
- ½ cup brown sugar
- 2 tablespoons maple syrup
- 1 teaspoon Dijon mustard
- ½ cup very finely chopped pecans
Instructions
- Preheat oven to 400°F (204°C).
- Line a rimmed baking sheet with foil and top with a wire rack. Lay bacon in a single layer (it can touch but should not overlap).
- In a small bowl, mix brown sugar, maple syrup, and Dijon mustard. Brush half of the mixture over one side of the bacon.
- Bake 20–25 minutes, until mostly cooked through.
- Remove from oven and flip each strip. Brush with the remaining sugar mixture, sprinkle with chopped pecans, and press gently so the nuts adhere.
- Return to the oven and bake an additional 5–10 minutes, until very crisp.
- Remove from oven, let cool slightly on paper towels, and serve warm.
Notes
You can use regular cut bacon; reduce cook time as needed. The method was refined to brush bacon with the second half of the sugar mixture after the initial bake for better adhesion of the pecans.
Nutrition (per serving)
Calories: 466 kcal • Carbohydrates: 25 g • Protein: 10 g • Fat: 37 g • Sugar: 22 g
Related recipes
Overnight French Toast Casserole-
Asparagus and Ham Quiche with Gruyere
-
Overnight Yeast Waffles
-
Banana Bread French Toast Casserole
