Maple Praline Bacon

Maple Praline Bacon

Frankie 5

"I recently took a weekend trip, and I experienced one of the best meals of my life at a fine little establishment that specializes in Southern cuisine. One of the things that made this meal so memorable was the praline bacon that I had, so I took it upon myself to recreate it. The only difference is that I like mine better."

Ingredients 35 m {{adjustedServings}} servings 219 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 219 kcal
  • 11%
  • Fat:
  • 14 g
  • 21%
  • Carbs:
  • 18.4g
  • 6%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 372 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (135 degrees C). Line a baking sheet with parchment paper.
  2. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
  3. Spread the pecans onto an unlined baking sheet, and toast 7 to 10 minutes in the preheated oven, until golden brown and aromatic. Watch the nuts carefully as they bake, because they burn quickly. Set aside to cool.
  4. Stir the maple syrup, butter, brown sugar, and white sugar together in a large skillet over medium-high heat and cook, stirring constantly, until the hot candy resembles foamy caramel and a candy thermometer reads 270 degrees F (130 degrees C) (soft crack stage). Quickly stir in the pecans.
  5. Toss the bacon in the candy mixture to coat each strip, and remove with tongs to cool and harden on the prepared baking sheet. Last but not least… eat up!
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Reviews 10

  1. 10 Ratings

Trish McQuhae

I also love the idea of this. I followed the directions to a T and was very disappointed. As soon as I added the toasted pecans, the candy mixture turned into a solid mass! I almost threw it out. Instead I tried adding about 2 more tablespoons of maple syrup to the pot, and put it back on low heat. It slowly broke up to the point where I was able to spread it on top of the bacon, but not coat the bacon. The flavour of the bacon and the mixture together is divine. But next time I wont be adding the pecans to the mixture. I will coat the bacon in the mixture then coat the top of the dipped bacon with the pecans.

Sarah Jo

This really is fabulous. I've been making this ever since I saw it in a southern cookbook when I first moved into my own place. Only difference is I always used heavy duty foil that I sprayed liberally with Pam. Make sure to watch the candy mixture carefully, otherwise you'll have a mess on your hands. This is addictive, watch out. Very, very good.


I love the idea of this - and the taste. I had a little trouble with the praline mixture coating the bacon. I felt like it may have been too thick, and some of it dried funky-looking. Granted, I don't have a candy thermometer, so I was winging it a bit. I'm also going to try this again cutting the bacon into bite-size pieces before I fry it. I felt like a whole bacon strip was a bit much (maybe if the candy is thinner it would be a good sized serving, I don't know). Anyway, will definitely make these again - thanks for the recipe!