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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

RSJ’s Praline Bacon

From the upcoming coffee table cookbook, A Mississippi Palate by Robert St. John and Wyatt Waters


1 pound Thick cut bacon
6 Tbsp Brown sugar
1/3 cup Toasted pecans
1/4 tsp Salt


Preheat oven to 400.

Line a baking sheet with aluminum foil. Arrange the bacon in a single layer on a cooling rack and place it on the baking sheet.

Cook until the bacon just begins to brown, about 12-15 minutes. Meanwhile, combine the brown sugar, pecans, and salt in a food processor and pulse until pecans are finely chopped.

Remove the bacon and sprinkle the brown sugar and pecan mixture over the bacon, distributing as evenly as possible. Cook another 6-8 minutes, until the bacon is a deep brown color.

Remove and allow to cool to room temperature. It will become firmer and crispier as it cools.

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