Best New Orleans Bacon Pralines Recipes

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NEW ORLEANS BACON PRALINES



New Orleans Bacon Pralines image

Provided by Claire Robinson

Time 1h55m

Yield 18 to 24 pieces

Number Of Ingredients 6

1 pound thick-cut bacon
3 tablespoons plus 2 cups light brown sugar
3 tablespoons plus 2 tablespoons butter, cut into 1/2-inch cubes
1 1/4 cups pecans, roughly chopped
1/2 cup heavy cream
1/4 teaspoon table salt

Steps:

  • Special equipment: candy thermometer
  • Preheat the oven to 400 degrees F. Line 1 rimmed sheet pan with heavy foil and another with parchment paper.
  • Place a baking rack over the foil-lined sheet pan and arrange the bacon slices across the rack next to each other, but not overlapping. Bake until crispy, 15 to 18 minutes. When cool enough to handle, finely chop and set aside.
  • Reduce the oven temp to 350 degrees F.
  • In a small saucepan over moderate heat, melt 3 tablespoons butter and 3 tablespoons brown sugar, about 1 minute. Add the pecans and combine until the pecans are coated. Pour out onto another unlined sheet pan and bake until golden brown, about 10 minutes. Let cool.
  • Place the remaining 2 cups brown sugar into a 3-quart heavy saucepan, being careful to not get sugar on the sides of the pan. Add the cream, the remaining 2 tablespoons butter and salt and cook over very low heat (do not let simmer), stirring frequently with a rubber spatula, until the sugar is dissolved, 10 to 15 minutes. Wash down any sugar crystals on the side of the pan with a pastry brush dipped in cold water. Clamp on a candy thermometer to the saucepan and boil the syrup over moderately-high heat until it registers 236 degrees F.
  • Remove the pan from the heat, leaving the thermometer in place, and let cool until the syrup registers 220 degrees F, 1 to 2 minutes. Using a rubber spatula, stir in the bacon and pecans. Working quickly, drop 1 tablespoon of pralines onto the prepared parchment-lined sheet pan. If the mixture starts to harden, place back on the stove over moderately-low heat and let it melt. Let the pralines sit until they harden, about 45 minutes.

NEW ORLEANS-STYLE MAPLE-BACON PRALINES



New Orleans-Style Maple-Bacon Pralines image

Want to experience New Orleans flavor without the Mardi Gras crowd? Make southern-style scrumptiousness at home with these maple-bacon pralines.

Provided by My Food and Family

Categories     Home

Time 40m

Yield Makes 25 servings.

Number Of Ingredients 8

6 slices OSCAR MAYER Butcher Thick Cut Applewood Smoked Bacon, finely chopped
1/4 cup unsalted butter
1-1/2 cups packed brown sugar
1 cup granulated sugar
1/2 cup maple-flavored or pancake syrup
1/4 cup whipping cream
1 pkg. (6 oz.) pecan halves
1 tsp. ground cinnamon

Steps:

  • Cook bacon in skillet on medium heat 12 min. or until crisp, stirring frequently; drain on paper towels.
  • Meanwhile, cook next 5 ingredients in large saucepan on medium heat 15 min. or until temperature reaches 239ºF (soft-ball stage) on candy thermometer, stirring occasionally. Remove from heat.
  • Stir in bacon, nuts and cinnamon. Immediately pour onto baking sheet sprayed with cooking spray; refrigerate 10 min. or until firm. Break into bite-size pieces.

Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

NEW ORLEANS BACON PRALINES



New Orleans Bacon Pralines image

How to make New Orleans Bacon Pralines

Provided by @MakeItYours

Number Of Ingredients 6

1 pound thick-cut bacon
3 tablespoons plus 2 cups light brown sugar
3 tablespoons plus 2 tablespoons butter, cut into 1/2-inch cubes
1 1/4 cups pecans, roughly chopped
1/2 cup heavy cream
1/4 teaspoon table salt

Steps:

  • Special equipment: candy thermometer
  • Preheat the oven to 400 degrees F. Line 1 rimmed sheet pan with heavy foil and another with parchment paper.
  • Place a baking rack over the foil-lined sheet pan and arrange the bacon slices across the rack next to each other, but not overlapping. Bake until crispy, 15 to 18 minutes. When cool enough to handle, finely chop and set aside.
  • Reduce the oven temp to 350 degrees F.
  • In a small saucepan over moderate heat, melt 3 tablespoons butter and 3 tablespoons brown sugar, about 1 minute. Add the pecans and combine until the pecans are coated. Pour out onto another unlined sheet pan and bake until golden brown, about 10 minutes. Let cool.
  • Place the remaining 2 cups brown sugar into a 3-quart heavy saucepan, being careful to not get sugar on the sides of the pan. Add the cream, the remaining 2 tablespoons butter and salt and cook over very low heat (do not let simmer), stirring frequently with a rubber spatula, until the sugar is dissolved, 10 to 15 minutes. Wash down any sugar crystals on the side of the pan with a pastry brush dipped in cold water. Clamp on a candy thermometer to the saucepan and boil the syrup over moderately-high heat until it registers 236 degrees F.
  • Remove the pan from the heat, leaving the thermometer in place, and let cool until the syrup registers 220 degrees F, 1 to 2 minutes. Using a rubber spatula, stir in the bacon and pecans. Working quickly, drop 1 tablespoon of pralines onto the prepared parchment-lined sheet pan. If the mixture starts to harden, place back on the stove over moderately-low heat and let it melt. Let the pralines sit until they harden, about 45 minutes.

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