Bacon Pecan Pralines are a delightful twist on traditional pralines. These sweet treats include BACON, which gives them a sweet and salty flavor – a great combination!
I recently made these Bacon Pecan Pralines for a “BACON” themed dinner my husband and I went to, with two other couples. Every course of the dinner had to include some type of bacon.
Since I was in charge of desserts, I made several. Included were these yummy pralines, which included salty bacon. Sweet and salty… a great combination! They were really good! Remember… everything is better with bacon. Even bacon pecan pralines, right?
I had never made Pralines before this, but I plunged right in, and managed to pull this one off!
Important Tip When Making Bacon Pecan Pralines
The only thing I would do different next time when making these pralines is to use a larger cooking pan. The one I used was medium sized.
I THOUGHT the medium sized pan was big enough, but I was wrong. There were a couple moments of near panic as the mixture nearly boiled up and out of my pan.
The hot praline mixture never did boil over, but please, listen to my advice here. Use a LARGE and DEEP saucepan when you prepare this recipe. You won’t have to frantically stir to keep the candy from boiling over the top of the pan… and yes, you will thank me for this important tip!
How To Make Bacon Pecan Pralines
In a LARGE and DEEP saucepan, mix together granulated sugar, brown sugar, buttermilk, corn syrup, baking soda and salt. Insert a candy thermometer into the mixture.
Cook mixture on medium heat, until it reaches 235 degrees on a candy thermometer.
This will take about 20 minutes or so. Mixture will be VERY hot. Stir mixture often while it cooks to prevent it from burning on the bottom of the pan. The mixture will turn a rich caramel color near the end of the cooking time.
Once mixture reaches 235 degrees, remove pan from heat. Immediately add the butter, vanilla, chopped pecans, orange zest, and cooked bacon crumbles.
Beat the bacon pecan praline mixture with a wooden spoon until the mixture is thoroughly combined.
WARNING: The praline mixture will be very, very hot. Be very careful so you don’t burn yourself!
Drop pralines by teaspoonfuls onto a sprayed baking sheet , a silicone mat, OR onto buttered parchment paper. Leave space between each of the pralines, as they will spread a bit while hot.
Let the bacon pecan pralines sit and cool at room temperature for at least 30 minutes. The pralines will firm up as they cool. When completely firm, they are ready to be served. Carefully remove from pan.
Serve pralines by themselves, as a small treat, or as I did for our Bacon Night, on the side of a scoop of Candied Bacon Ice Cream. YEP! Bacon overload!
If you’re looking for an interesting, yet amazingly good dessert treat, I hope you will consider making these yummy bacon pecan pralines! Have a great day!
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Recipe Source: http://www.framedcooks.com/2011/06/buttermilk-bacon-pralines.html
Bacon Pecan Pralines are a twist on traditional pralines. These sweet treats include BACON, which gives them a sweet and salty flavor - a great combination!
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1/2 cup buttermilk
- 1 Tablespoon light corn syrup
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 Tablespoons butter
- 1/2 teaspoon vanilla extract
- 1 cup chopped pecans
- 1/2 teaspoon orange zest
- 4 bacon slices , pre-cooked crisp, then crumbled
- Place the granulated sugar, brown sugar, buttermilk, corn syrup, baking soda and salt into a large and deep heavy saucepan. Stir to combine. Insert a candy thermometer into mixture, attaching it to the side of pan. Heat on medium heat until the mixture reaches 235 degrees F on the candy thermometer, stirring often to prevent candy from burning on the bottom of pan.
- Once thermometer reads 235 degrees, carefully remove pan from heat. Be careful... it will be HOT!
- Add butter, vanilla extract, chopped pecans, orange zest, and bacon to the hot praline mixture. Beat ingredients together, using a wooden spoon, until all is combined.
- Drop by rounded teaspoonfuls onto a sprayed baking sheet, a silicone mat, OR onto buttered parchment paper. Leave space between each praline, as mixture will spread while hot.
- Let the pralines cool at room temperature for at least 30 minutes, until totally cooled and firm all the way through. Serve and enjoy! (Pralines may be stored in refrigerator).
Here’s one more to pin on your Pinterest boards!