OMG! This stuff is so bad for you but so good. I like it best when you let it cool all the way down...sounds a little weird combining candy with meat, but it's like the two were made for each other. And while I was a little intimidated by the whole candy thermometer thing, it was actually pretty easy stuff to make.

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.

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!

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.