If you want to take your brunch to the next level I have the secret weapon for you. Say it with me..."Pecan Encrusted Bacon." Doesn't it just sound divine and evil all at the same time? I was in Ohio this past January for a friend's wedding, and while there my friend, Abigail, and I were able to visit a local restaurant. If you are ever in Cleveland, Ohio I highly recommend taking the time to visit Lucky's Cafe. We feasted like royalty and left happy and content. Abigail got a ship wrecked omelet, and I got gingerbread waffles with stewed apples on top. Of course we split both meals so we could get the best of both worlds, and also shared some incredible pecan encrusted bacon. I finally got around to searching for a recipe online for such a creation, and finally found one from Alton Brown. I was pretty sure my family would not be impressed by this bacon...only because they have boring palettes and don't like things that sound too creative. Surprisingly my dad and brother were big fans, but my Mom thought it was too sweet. I loved it, and will definitely be making this again.
Pecan Encrusted Bacon
from Alton Brown
- 1 pound thick cut bacon
- 2 1/2 ounces light brown sugar, about 6 tablespoons
- 1 1/2 ounces pecan halves
Heat the oven to 400 degrees F.
Line a half sheet pan with aluminum foil. Arrange the bacon in a single layer on a cooling rack, and set it in the prepared sheet pan. Bake until the bacon browns and the fat is rendered and bubbly. About 30 to 35 minutes. (I just used a broiler pan and rack, and it worked just fine)
Meanwhile, combine the brown sugar and pecans in a small food processor. Pulse about 15 times or until the pecans are finely chopped.
Remove the bacon from the oven, sprinkle with the brown sugar mixture, and pat down to adhere. Return to the oven a bake until the bacon is crisp, about 10 minutes.
Cool on the rack for 10 minutes before serving.
Pecan Encrusted Bacon alongside my homemade Oatmeal bread and Agave Peach Jam