Chef notes
I love this recipe because it's salty, sweet and easy to make. Crispy bacon gets a bold punch of flavor in this over-the-top nod to a classic Southern-style confection.
Technique tip: Before they cool completely, I put them on a cookie cooling rack so I can allow them to drain more while staying straight. I like the option of serving it straight and having the option to stage the bacon upright in a glass or jar.
Swap option: Add chili flakes to make it spicy.
Ingredients
- 1 (16-ounce) package thick-cut hickory bacon
- 1 cup chopped pecans
- 1 cup brown sugar
Preparation
1.Preheat oven to 425 F.
2.Add a baking rack to a sheet pan to allow the bacon to cook elevated, allowing the fat to drip so the bacon can be drier versus swimming in the fat (we need the bacon to be separate from the fat so that the sugar can sit on top instead of the bacon fat washing it away).
3.Line up the bacon on the rack and bake for about 15 minutes then sprinkle with the pecans and then the brown sugar.
4.Bake for 3 minutes. Check on it to see if the sugar is melting; if it needs help, spoon some of the bacon fat on the bacon, and bake for about 2 more minutes. Remove from the oven and allow to cool.
