Buttermilk Bacon Pralines


So, those of you who have been reading this blog for a while know all about my wild love affair with bacon.  The bacon cinnamon rolls.  The bacon pancakes.  The bacon cheddar bagel panini.  I thought I knew what true love was, bacon-wise.

And then one fateful day, I made buttermilk bacon pralines, and the universe shifted…bacon-wise.  As the devoted wife of a Southern man, I’ve had my share of pralines, those sugary, pecan-filled circles of heaven.  But until I ran across this recipe in Screen Doors and Sweet Tea,  I didn’t know what a praline truly could be.  I actually didn’t think I ever would or could make a praline.  But the bacon called out to me, and one afternoon I found myself with a candy thermometer, some pecans and a plate of bacon, and there was no turning back.

By the way, a quick word about candy thermometers.  I used to be terrified of them.  I would get to a recipe that looked fabulous, see the words “candy thermometer” and then wistfully turn the page.  And then I bucked up and bought this one, and my life has changed for the better, and believe me…if I can do it, so can you.

Back to the pralines.  I promise you, they are SO simple, and once you make them you will wonder how you lived so long in this life without them.  All you do is boil up some sugar, some buttermilk and a few other things for about 20-30 minutes or until your trusty candy thermometer tells you it is ready.   Then stir in some pecans, some vanilla, some orange peel and the BACON.  Drop it by spoonfuls onto parchment paper or a Silpat, and in about 30 minutes you will be changed forever.  While they are of course the perfect little dessert, the original recipe suggests they are equally perfect with a glass of wine before dinner…and I’m here to tell you that if you try that, you might not even NEED dinner.

 

Buttermilk Bacon Pralines
Ingredients
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup buttermilk
  • 1 tablespoon light corn syrup
  • ½ teaspoon baking soda
  • ¼ teaspoon coarse salt
  • 4 tablespoons butter
  • ½ teaspoon vanilla extract
  • 1 cup chopped pecans
  • ½ teaspoon orange zest
  • 4 slices bacon, cooked crisp and crumbled
Instructions
  1. 1. In a heavy deep saucepan, combine the sugars, the buttermil, corn syrup, baking soda and salt. Cook slowly over medium heat for about 20 minutes, until the mixture reaches 235 on a candy thermometer.2. Remove from heat and add butter, vanilla, pecans, orange zest and bacon and beat with a wooden spoon until creamy. Be very careful - this stuff is HOT.3. Drop by teaspoonfuls onto a silicone mat or buttered parchment paper. Let stand for 30 minutes or until cool and firm.

Recipe via Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook

Yum

Comments

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  1. I believe you have just revolutionized pralines for all of us! that sweet and salty can't be anything but amazing.

  2. PoetessWug says:

    Candy thermometer aside…..YUM!!! :-))

  3. Alisha Singh says:

    I love to cook. Your blog provides great information on various recepies….Love reading it…Keep the good work!!!

  4. Wicked Domestic says:

    I love this recipe! I tried it out a few months ago and was blown away!

    http://www.wickeddomestic.com/2011/01/27/buttermilk-and-bacon-pralines/

  5. Clipping Path says:

    Awesome! I've found lots of excellent post on your site! very nice work you've done. thanks a lot for sharing..

  6. Barbara says:

    I wasn't crazy about a bacon pecan pie I had recently, so perhaps I'm not as big a bacon fan as I thought I was. These DO look good, and I think I'll give this bacon/sweet idea one more try. After all, I do like syrup with my bacon!

  7. i have an irrational fear of any recipe requiring a candy thermometer, but perhaps the proper tool will indeed take care of that! these are amazing, kate–bravo!

  8. oh heck yes.

  9. bakerbynature says:

    These sound like the most addicting treat ever, and I've been dying to use my new candy thermometer- perfect!

  10. FramedCooks says:

    We can all form a candy thermometer support group! No fear! :)

  11. ingridbuck@pralines says:

    Bacon pralines that’s a new combine right. I’ve never heard that one though I’m sure it’s tasty. I’ve seen and taste different pralines but this one is unique. I love to try that one out.

  12. Mellie and Shane's Epic Dinrar says:

    oh my!!!
    I've stolen your recipe, and I'll be trying it out in a few weeks!!
    I'm salivating just looking at it
    Thanks!!

  13. Brook - Learn To Preserve says:

    I own Martha Hall Foose's cookbook "Screen Doors & Sweet Tea" and I made these a couple nights ago, to serve alongside a Spinach, Roasted Golden Beet & Gorgonzola Salad and they were incredible!
    I was looking for a way to use my home-cured bacon and these were the perfect showcase. I must add they were also great as an app the next day with red wine and, well….they're good just by themselves. Very addictive.
    Thank you for posting the recipe. I know the process of posting recipes is time-consuming and you just saved me the work. Now when my friends & readers ask for the recipe I can just direct them to your website. In fact, I've already included a link to you from my website and Facebook page :)

  14. Linda Nortje says:

    Bacon will be my death … uhm, yes… by choice ! Thanks so much for posting these recipes. Be sure, I will be a regular visitor to this site (I’ve also signed up for your e-mail updates.

  15. I made these for a picnic in Central Park and your sister had some. :) http://lifestooshorttoskipdessert.blogspot.com/2012/07/buttermilk-bacon-pralines.html

Trackbacks

  1. […]  My love is true and ever-lasting, and I will put bacon in anything from cinnamon rolls to pralines.  Some of my friends are a little concerned about me (you know who you are!) but hey, when it […]

  2. […] Click here for preparation method. […]

  3. […] Bacon Chocolate Chip Cookies Six Years Ago: Noodle Kugel More Praline recipes you might enjoy: Buttermilk Bacon Pralines Traditional Pecan Pralines Mexican Chocolate Pralines Bourbon […]

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