Quick Candied Pecans and Bacon

Delicious on salad. Or in your mouth! I made these for a mixed-green salad with apples, cucumbers and feta with Greek dressing. Worked surprisingly well, and were much simpler than the other candied nuts — though they don’t keep as well and aren’t, overall, as delicious. Except, maybe, the parts of them that are bacon. Because bacon candied in maple syrup… it’s hard to go wrong. Leftovers disappeared pretty quickly.

Quick Candied Pecans and Bacon

4 slices thick-cut bacon
8-10 oz. pecan pieces
1/4 c. or so maple syrup

Cut the bacon into lardons (AKA little sticks; I use kitchen shears for this) and brown it in a pan. When it’s mostly crunchy, drain out the fat (the amount that clings to the pan will be about the right amount) and add the nuts, keeping the heat no higher than medium. Toss them to coat and mix them with the bacon and add the maple syrup; you want enough to coat the nuts and leave a thin layer on the bottom of the pan. Stir and cook as the syrup boils away — it will get thick and sticky and then crystallize. Once it’s crystallized, spread the nuts’n’bacon out on a bit of parchment to dry and cool.

Store in a plastic bag, not for too long, because these guys aren’t thoroughly dried so they’ll get sticky, and also there’s meat in there.


~ by iliadawry on 16 August 2012.

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