Fifteen Spatulas

Praline Bacon

roasted praline bacon pressed with brown sugar and pecans

Have you ever heard (weird) people say “nothing tastes as good as skinny feels?”

Well those people have OBVIOUSLY never had praline bacon.

I remember a few months ago I came across a fitness blog written by this lady who had all sorts of crazy ab action going on, and right on her website was that very statement. Then she wrote that all she eats is chicken and vegetables every day, with salt and pepper. EVERY. DAY. Seriously, can you imagine eating that every day? Give me the option between her chiseled body and the option to eat good food…and well…the choice is pretty obvious (there ain’t no chiseled abs ’round these parts…well, there may be, I just can’t see them if there are, hehe).

Don’t get me wrong, I do love chicken and veggies, but sometimes you want something dang good…that’s oh so bad…something you know is going to cost you some extra time at the gym.

Cue the praline bacon.

But hold on…what is praline bacon?

praline bacon is roasted with brown sugar and pecans

Until a year ago, I didn’t know what it was either. I first saw it on a menu of a New Orleans diner and practically screamed at the waitress when she asked what I wanted, “…PRALINE BACON!!!! What is that??? I WANT IT!!!”

It’s bacon that’s roasted with a pulverized pecan brown sugar until it has caramelized.

In other words, it’s sweet salty smoky nutty delicious.

brown sugar caramelized praline bacon with nuts

Praline bacon is quite simple to make. First start with some toasted pecans:

toasted pecans to be minced for praline bacon

Throw those pecans into a food processor with some dark brown sugar and pulse until it forms a crumb that looks like this:

pulsed pecan brown sugar in a food processor for bacon

Press the bacon slices into the brown sugar pecan crumb and lay them on a wire rack set atop a sheet pan:

Brown sugar pressed bacon to be roasted

Roast in the oven until caramelized:

sweet salty smoky meaty praline bacon on a sheet pan

Then close your eyes and take a bite! Mmm…

Praline Bacon Recipe

Yield: Serves 2-4, recipe easily doubles, triples, etc


6 oz center-cut bacon* (half a 12 oz package)
1/4 cup toasted pecans
1/4 cup packed dark brown sugar


Preheat the oven to 350 degrees F, and set a wire rack above a sheet pan.

Pulse the pecans until they are chopped up into itty bitty pieces, but don't pulse them so far that they turn into nut butter. Add the brown sugar and pulse a couple times to combine.

Press each bacon slice into the brown sugar pecan crumb, making sure to get both sides and shaking off the excess. Then place the prepped bacon slices on the wire rack. Bake for about 30 minutes until the brown sugar has caramelized. Let the bacon cool slightly, but enjoy while hot and fresh out of the oven.

*I strongly recommend center cut bacon because it's less fatty than regular bacon.


Leave a comment:


  1. Courtney montgomery posted on December 6, 2012 at 10:21 am (#)

    Ombacon! That looks could anyone go wrong with bacon &praline yumminess.

  2. Lisa @ Snappy Gourmet posted on December 6, 2012 at 10:49 am (#)

    I’ve been wanting to make praline bacon for a long time. Looks so good!!!!

  3. Rhona @ Mrs Ellwood's Simple Life posted on December 6, 2012 at 10:52 am (#)

    Oh my goodness I actually guffawed at the first line of this post! LOL does not express the noise I made- too funny! They’re obviously not eating the same food I am, because in my opinion soooo many things taste way better than I imagine skinny feels (I like food too much to know how skinny feels)! I’m adding praline bacon to this list of things :)

    • Joanne Ozug replied on December 6th, 2012 at 6:57 pm

      hahaha! That is hilarious. I totally agree with you =)

  4. Aimee @ ShugarySweets posted on December 6, 2012 at 11:18 am (#)

    I had no idea this was such a thing. I love bacon in my sweets…and now you’ve made sweets in my bacon! YUM

  5. Joan@Chocolateandmore posted on December 6, 2012 at 1:16 pm (#)

    OMG! My hubby will think he’s died and gone to heaven! I always have to cook 2 pounds of bacon to make sure there’s some left over for salads and sandwiches, next time I make it, I’m going to hold a few slices back to make this! And we always cook bacon in the oven, so this is just kicking it up a notch!

  6. Dorothy @ Crazy for Crust posted on December 6, 2012 at 1:25 pm (#)

    Oh. My. God. I need this in my life! And I agree. While I would love to be fit and chiseled…I love cookies more. :)

  7. Erin @ Dinners, Dishes and Desserts posted on December 6, 2012 at 1:25 pm (#)

    Oh yeah, chicken and veggies every day for chisled abs – NO! I will take a little balance to enjoy life, and not have the 6 pack.

  8. Karla posted on December 6, 2012 at 3:16 pm (#)

    Yummo! I’ve been making Candy Bacon with Brown sugar, cayanne, chili powder, and curry powder for oh the last year or so… And I sometimes even share it :) But I didn’t think to add the pecans! I’m excited to try this addition. Thanks!

    • Jill replied on February 24th, 2013 at 3:16 pm

      Oh that’s a great idea, too! I’ve made this very recipe for praline bacon and everyone in the house loved it. We’d made chocolate covered strawberries with chili powder this summer and that was too good so I’m going to try this addition to the bacon recipe. Maybe the curry, too.

  9. Suzie posted on December 6, 2012 at 3:20 pm (#)

    Chicken and veggies everyday, no way! What the heck does she have to write about? Lol! 900 ways to cook chicken…lol! This bacon looks to die for…omg!! My abs are hungry now! 😉

  10. Liz posted on December 6, 2012 at 5:16 pm (#)

    Oh, my. Totally irresistible. Never knew there was a way to make bacon even better!

  11. anne posted on December 6, 2012 at 7:32 pm (#)

    Chicken and veggies , everyday ?! With that kind of chiseled bods for sure she can eat some of this wonderfully awesome praline bacon ! 😀 I’m sure can and I’m such a couch potato ! lol

  12. Jen @ Savory Simple posted on December 6, 2012 at 9:10 pm (#)

    Yes to all of this!

  13. Jayne posted on December 7, 2012 at 1:55 am (#)

    ohhh yes! This is grown up candied bacon. wow.

  14. Kristi @ My San Francisco Kitchen posted on December 7, 2012 at 11:02 pm (#)

    Wow this is such a cool idea!!

  15. Anita at Hungry Couple posted on December 9, 2012 at 1:39 am (#)

    I believe it was actually the model Kate Moss who originally made that statement about nothing tasting as good as skinny feels. But what does that skinny, unhappy bitch know, anyway?! I, personally, have a perfectly chiseled body that I keep well protected under several layers of cookie fat. And, apparently, I’m going to be adding some praline bacon fat to that as well.

    • Joanne Ozug replied on December 9th, 2012 at 5:54 pm

      HAHA! You crack me up Anita. Kate Moss doesn’t know what she’s missing! I don’t think she eats very much…

  16. Carol posted on December 11, 2012 at 10:48 pm (#)

    No one in my house appreciates the versatility of bacon like I do. Everyone left to go eat wings and I’m making praline bacon. All for me!

    • Joanne Ozug replied on December 11th, 2012 at 11:06 pm

      haha! I’d definitely rather be making praline bacon with you than out eating wings. They don’t know what they’re missing!

      • Carol replied on December 11th, 2012 at 11:23 pm

        It was so good! I will be making this for my “Secret Santa Baconpalooza White Elephant Ugly Christmas Sweater Christmas Party.” I think my friends can appreciate this dessert.

  17. Dottie posted on May 8, 2013 at 6:46 pm (#)

    Has anyone tried to make this bacon, then freeze it & nuke it a couple seconds before serving? I do this with regular bacon. I have so many things cooking for my dinner party, I’m looking for things I can do ahead.

    • Joanne Ozug replied on May 9th, 2013 at 10:19 am

      Hi Dottie, I’m not sure how that would turn out because of the caramelized sugar. If you try it please let us know how it goes.

  18. Anne posted on June 30, 2013 at 10:58 pm (#)

    Perfect with cocktails! Happy hour dock denizens went crazy. What worked well: Cut the bacon strips in quarters for easier snacking. What I wish I’d done differently: Lined the baking sheet with foil for easier clean up (that burnt sugar-bacon fat combo was tough) and made MORE! Thanks, Joanne. Another inspiration.

    • Joanne Ozug replied on July 1st, 2013 at 11:44 am

      Hi Anne, serving these with cocktails sounds lovely! Thanks for sharing the tips from your experience making them!

  19. Yvonne posted on January 11, 2014 at 6:41 pm (#)

    Everyone has abs! I even have them, they are just better packaged than most other people’s…..
    (like a couple layers of bubble wrap) :)

    • Joanne Ozug replied on January 14th, 2014 at 8:06 am

      LOL! My father-in-law always says he has washboard abs covered by a pile of laundry.

  20. Wendi posted on January 11, 2014 at 7:42 pm (#)

    Good to me

  21. Sally T. posted on January 12, 2014 at 2:29 pm (#)

    I am Sooooooooo making this!!!!!

  22. carolynn posted on June 5, 2014 at 12:40 pm (#)

    i am in shape, round is a shape… LOL , this sounds amazing and i will try it.. i have made bacon wrapped sausages, covered in brown sugar and baked for parties… but this is good for BLT’s can you imagine? thanks!

  23. Anne posted on June 15, 2014 at 12:39 am (#)

    One year into making this and I may have it down! Cayenne added to the crumb mix, two trays- one very crispy, one chewy. Always a hit at cocktail parties. Twice I have made this in advance, packed it into plastic containers and flown with it to parties. Not difficult and worth it- bacon helps you make new friends.

    • Joanne Ozug replied on June 15th, 2014 at 5:09 pm

      Woohoo! That’s awesome, Anne!

  24. Jennifer Lemberg posted on August 30, 2014 at 2:56 pm (#)

    Can you make this a night ahead? Can you leave it out or does it need to be refrigerated?

    • Joanne Ozug replied on September 2nd, 2014 at 10:08 am

      What you could do is prepare the bacon the night before then roast it in the morning. Otherwise yes, you would need to refrigerate it after roasting if waiting until the next morning.