Yes, you read that correctly!
I first had bacon pralines at Cochon Butcher in New Orleans and it was fantastic! It was so good that I exercised extreme willpower and brought some home to my parents to taste. That was in August and three months later we were still talking about them!
When planning what I’d make for Thanksgiving, I automatically put pralines on the menu. We always have them. Then a couple of days before I had a lightbulb moment. Bacon pralines! Duh! I looked at a few recipes online but they called for things I don’t normally put in my pralines and I like mine soft and creamy, not brittle so I ended up going with my regular recipe, just adding in some thick cut crumbled bacon. The result was a definite win. This will be a version gracing our table often, I have a feeling!
A Cooking with Christen original
1 stick butter
3 cups white granulated sugar
1 can evaporated milk
1 tsp. vanilla
2 cups pecans (make sure there are no shells!!)
1 pkg thick cut hickory smoked bacon (not maple), cooked and crumbled
Note: These MUST be made on a sunny day or they will not set!
In a heavy bottomed pot, heat up the butter, evaporated milk and sugar. Stir well so it’s all mixed. Continue to stir regularly so that it does not stick, until it reaches the soft ball stage. Once stage is reached, remove from heat and stir in the vanilla, bacon and pecans. Continue to vigorously stir (but be careful not to get it all over the sides of the pot, thus wasting good stuff!) until it starts to lose it’s shine and is thicker. Then very carefully put spoonfuls onto waxed paper or silicone mats (love my silicone mats!). Allow to get firm and then store in an airtight container in the refrigerator. It’s much easier to make when you have someone helping stir, as it gets to be tough on the arms! Just be careful when it’s time to put spoons of it out because the stuff is HOT!!