- Prep Time: 5m
- Cook Time: 1:5 h
- Ready In: 1:50 h
- 1 lb thick cut bacon
- 3/4 cup light brown sugar
- 3/4 cup pecan halves
- 1/4 cup butter
Preheat oven to 400 F. Line a baking sheet pan with aluminum foil (double line it for good measure), and set a well-greased cooling rack on top of the sheet pan.
Spread the bacon evenly on the cooling rack and bake it until it begins to get crispy and brown, about 25-27 minutes.
While it's cooling, put the brown sugar and pecans in a food processor and process until a crumb consistency.
Remove the bacon from the oven and raise the temperature to 425F. Pack the brown sugar and pecans onto the bacon, return to the oven and bake for another 15 minutes.
Remove from the oven one more time. Take little bits of the butter and drop it on top of the brown sugar-pecan topping of the bacon. Bake for an additional 10-15 minutes, or until the praline topping os golden brown and crisped into the bacon.
Remove and allow to cool at room temperature on the wire rack. Once cool, chop using a very sharp knife into little bits. Serve immediately, or store in an air-tight container in the fridge for up to 4 days.