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.
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup buttermilk
- 1 tablespoon light corn syrup
- 1/2 teaspoon baking soda
- 1/4 teaspoon coarse salt
- 4 tablespoons butter
- 1/2 teaspoon vanilla extract
- 1 cup chopped pecans
- 1/2 teaspoon orange zest
- 4 slices bacon, cooked crisp and crumbled
- 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.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.Drop by teaspoonfuls onto a silicone mat or buttered parchment paper. Let stand for 30 minutes or until cool and firm.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!