Maple Praline Bacon Recipe -
Maple Praline Bacon Recipe
  • READY IN 35 mins

Maple Praline Bacon

Recipe by  

"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."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 20 slices Change Servings
  • PREP

    5 mins
  • COOK

    30 mins

    35 mins


  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!
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Mar 09, 2009

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.

Most Helpful Critical Review
Apr 06, 2009

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.


10 Ratings

Mar 23, 2009

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!

Feb 16, 2010

Yum! Great for a dinner party as a conversation starter. Better to lay the bacon on parchment paper and then drizzle the mix over it, then add chopped/toasted pecans quickly... Didn't feel that there was enough to dip it in, could double the drizzle if you wanted extra. Delicious!

Oct 01, 2009

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.

Dec 16, 2009

I had this at a resturant in Baton Rouge for Mother's Day Bunch, I have been trying to figure out how to make it ever since. It came out GREAT! Thanks!

Apr 19, 2011

If you are looking for an unusal sweet treat you are right on the money. My daughter begged me to make this and it wasn't bad. We didn't add the nuts as she isn't a fan but otherwise followed direction exactly. The bacon does need to be crispy. I baked mine in the oven and it came out crispy and solid for dipping in the sauce. I hade a bit of extra caremel but my daughter just put it on her french toast.

Dec 29, 2009

this stuff is addicting


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 219 kcal
  • 11%
  • Carbohydrates
  • 18.4 g
  • 6%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 14 g
  • 21%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 372 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Maple Roasted Brussels Sprouts with Bacon

Sweet and smoky roasted Brussels sprouts.

Chocolate-Covered Bacon Strips

How do you make bacon even better? Add chocolate, of course.

Chef John’s Bacon Jam

Turn your favorite cured, smoked meat into amazing jam.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States