1 pound bacon
1/2 cup chopped pecans
3 tablespoons maple syrup
3 tablespoons butter
1/2 cup packed brown sugar
2 tablespoons white sugar
Fry bacon in your favourite frying pan until evenly browned. Drain slices on several thicknesses of paper towel.
Spread your pecans on a baking sheet (supposedly pronounced “pecauns” or so I’ve been told and toasted for about 8 minutes until they smell amazing and they have turned a nice golden brown color. Whatever you do, don’t allow them to burn. I have been pronouncing them “pecans” which is what you take onto a boat just in case. ;)
Combine the syrup, butter sugars and cook over medium high heat until the syrup becomes rather foamy and the temp has reached 270 degrees which is apparent the soft crack stage. (My mom used to be able to do this with a cup of cold water. She would let a tiny amount of syrup drizzle into the water and be able to tell within seconds how hot or what stage the syrup had achieved. Not me. )
Now this is the part that you are going to love. Toss in the bacon and coat each strip. Remove from the hot syrup with a pair of tongs, and don’t be tempted to drizzle a little onto your finger. This stuff is HOT! Once the strips have been coated with the syrup mixture, sprinkle on the chopped pecans. Allow to cool on a parchment lined baking sheet and then enjoy. You will have a hard time going back to regular old fried bacon, but I did! I love bacon and tomato sandwiches and the sugared bacon simply doesn’t work. But eating a slice of bacon on it’s own… heaven!!