Today marks the beginning of our advent calendar’s SWEETS WEEK! I have a serious sweet tooth, especially for anything containing chocolate (surprised? I think not). We have some chocolate offerings this week, but today’s recipe is for a sweet southern confection with a twist.
Bacon and Pralines go together like well, bacon and anything. Amy is a Louisiana girl and no Christmas sweets list would be complete without the addition of pralines. So of course, we had to combine the two. She has some fantastic tips on her blog post about the origin of her recipe and how to successfully churn out these classic candies.
Sweet, nutty pralines meet bacon in this twist on a classic
- 2 cups white sugar
- 1 stick butter
- 16 Large marshmallows
- 1/2 cup evaporated milk
- 1 1/2 cup pecan halves toasted
- 1/2 cup cooked bacon finely chopped
Prepare your surface by covering a heat-safe area of your counter or a table with freezer paper. Spray paper well with cooking spray.
Cook sugar, butter, marshmallows, and milk over medium heat, stirring constantly until all ingredients are melted, then add pecans and bacon. Cook, stirring constantly, to soft ball stage, 240° F. Remove pot from burner, add vanilla extract and beat mixture vigorously with a spoon until it begins to thicken. This will ensure the pralines don't spread too much.
Drop mixture by tablespoon or two onto greased freezer paper. Cool to room temperature before serving.
Note: If you'd prefer a regular praline to one loaded with bacon, simply remove the bacon and add another 1/2 cup of toasted pecan halves to the recipe, then sprinkle pralines with Maldon or other finishing salt just after you've spooned them onto the surface to cool.
Please don’t forget to check out food photographer Amy Roth’s website here. You can find us on Instagram as @gourmet.creative and @amyrothphoto. If you like what you see, comment, subscribe and share with friends!