| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 15 to 20 hors d’oeuvres |
Ingredients
- 1/2 cup light brown sugar, lightly packed
- 1/2 cup chopped or whole pecans
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cayenne pepper
- 2 tablespoons pure maple syrup
- 1/2 pound thick-sliced applewood-smoked bacon, such as Nodine’s
Instructions
- Preheat the oven to 375 degrees F. Line a sheet pan with aluminum foil (for easy cleaning) and place a wire baking rack on top.
- Combine the brown sugar and pecans in a food processor and process until the pecans are finely ground. Add the salt, black pepper, and cayenne pepper and pulse to combine. Add the maple syrup and pulse again to moisten the crumbs.
- Cut each bacon slice in half crosswise and line up the pieces on the baking rack without touching. With a small spoon, evenly spread the pecan mixture on top of each piece of bacon, using all of the mixture. Bake for 25 to 30 minutes, until the topping is very browned but not burnt. If its underbaked, the bacon won’t crisp as it cools.
- While its hot, transfer the bacon to a plate lined with paper towels and set aside to cool. Serve at room temperature.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 98 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 0 g |
| Sugar | 7 g |
| Protein | 2 g |
| Cholesterol | 8 mg |
| Sodium | 97 mg |
Reviews
Yummy! Recipe is perfect as is. Came out delicious on the first try. I agree on using parchment paper rather than paper towel. For those that had to cook for 50 minutes you might want an oven thermometer to make sure your oven is at the correct temp. Mine runs cool so I have to cook everything at 25 degrees hotter.
Mine smells Fab but they burnt in the oven hmmm! Never happens when I use an Ina recipe
These were a big hit! Great for our Christmas brunch. My only suggestion is to cool the bacon on parchment paper or foil. Mine stuck to paper towels.
The caramel didn’t set the way it should have on my first few attempts with the same batch. It tastes better when the glaze gets much crispier in the oven. I might give this one another try later; undecided.
Another fantastic and flavorful recipe by Ina! I took these to a brunch party and they were a total hit! I had to keep some pieces in the oven for 50 minutes though, so be prepared if you have thick slices that you may need to adjust the time. Other than that, I highly, HIGHLY recommend this recipe!
Super yummy! Agree with other reviewers, cook until well done (can get smoky in the oven) and cooled on parchment paper.
Yummmm and easy. Everyone loved this. I now make it often.
Thank you Ina!
TO DIE FOR!!! Don’t hesitate. Make this! It is such a crowd pleaser!! AND . . . it’s easy!
Delicious. I cut back on the salt as I always do with Ina’s recipes. I added just a sprinkle of hot pepper flakes to the mixture and blended it in. (Just a slight sprinkle.)
the best and very easy most popular at my xmas party everyone hoping I will make it again this
year