Praline-Cayenne Bacon

Wonderfully gooey and indulgent, this classic combination of sweet and salt makes it the perfect partner for cocktails....
Staff Writer
Praline-Cayenne Bacon

Iain Bagwell

Wonderfully gooey and indulgent, this classic combination of sweet and salt makes it the perfect partner for cocktails. You can also cut it into pieces and use it as a garnish for salads.

Excerpted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen by Emeril Lagasse. Copyright © 2015 Emeril Lagasse dba MSLO Acquisition sub, LLC. Reprinted with permission from Oxmoor House, an imprint of Time Inc. Books. All rights reserved.

4
Servings
703
Calories Per Serving
Deliver Ingredients

Ingredients

  • Nonstick cooking spray
  • 1/2 Cup lightly salted butter, cubed
  • 1 Cup firmly packed light brown sugar
  • 3/4 Teaspoons cayenne pepper
  • 1 Pound thick-cut bacon

Directions

Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with aluminum foil and place a wire rack on top of the baking sheet. Spray the rack thoroughly with nonstick spray.

In a small bowl, combine the butter, brown sugar, and cayenne, using a fork to mash it all together until thoroughly blended and smooth.

Arrange the bacon slices on top of the wire rack in a single layer so the slices don’t overlap. Divide the butter-sugar mixture evenly among the slices of bacon (about 2 tablespoons per slice). With slightly damp hands, spread the mixture evenly over the slices, trying to cover as much of the bacon as possible with an even coating. Bake on the center rack of the oven until the bacon is crisp around the edges and the sugar mixture is caramelized and bubbly, 35 to 40 minutes.

Remove the pan from the oven and let the bacon cool slightly, then transfer the strips to a serving plate. Set aside until completely cool, about 20 minutes. (The bacon will continue to harden as it cools.) To serve, cut it into smaller lengths, if desired, and place on a serving plate in a single layer for guests to help themselves. This is best enjoyed the day it is made.

Nutritional Facts

Total Fat
33g
47%
Sugar
22g
24%
Saturated Fat
6g
25%
Carbohydrate, by difference
87g
67%
Protein
22g
48%
Vitamin A, RAE
24µg
3%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
35mg
47%
Vitamin K (phylloquinone)
43µg
48%
Calcium, Ca
155mg
16%
Choline, total
13mg
3%
Fiber, total dietary
9g
36%
Folate, total
264µg
66%
Iron, Fe
15mg
83%
Magnesium, Mg
111mg
35%
Manganese, Mn
1mg
56%
Niacin
14mg
100%
Pantothenic acid
1mg
20%
Phosphorus, P
373mg
53%
Riboflavin
1mg
91%
Selenium, Se
13µg
24%
Sodium, Na
870mg
58%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
2µg
13%
Water
44g
2%
Zinc, Zn
2mg
25%

Praline Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Praline Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.