RSJ’s Praline Bacon

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

Ingredients

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

Instructions

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.

Recent Recipes

Cappuccino Cheesecake

The Cappuccino Cheesecake was a favorite at the Purple Parrot Café, perfect for those nights when the dining room was dressed up with white linens and holiday cheer. Rich, creamy, and laced with espresso, it’s a decadent end to a Christmas feast or any special occasion.

Shrimp and Butternut Squash Bisque

One of the first recipes I ever created was a shrimp bisque. It’s been a staple at Crescent City Grill for years now, served to countless guests who have come through our doors. Back in those early days in the kitchen, there wasn’t any formal training to rely on— just curiosity, passion, and a willingness to experiment until it was just right. Adding butternut squash wasn’t a part of the original recipe. Though its natural sweetness balances the richness of the shrimp and the cream.

Roasted Brussels Sprouts

From the upcoming cookbook, Robert St. John’s Mississippi Christmas (due in October)

RobertStJohn.com