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Sweet and Spicy Pecan Pepper Cocktail Bacon

Source of Recipe

From "Southern Snacks" by Perre Coleman Magness


Recipe Introduction

"One wedding reception venue in Memphis was known for its lacquered bacon bar snack. When I was planning weddings, people insisted that there be an endless supply of the shiny, sweet strips on every bar. Lines would form at these receptions as soon as guests arrived, not to greet the bride or the family, not to admire the flowers, not for the buffet, not even for drinks. Only for the bacon. It caused quite a scandal when a second, rival venue started offering the bacon as well, but there is no loyalty when it comes to lacquered bacon - the lines still formed. My favorite version is a little dressier than this standard, with crunchy pecans and snappy pepper. I list this recipe for two pounds of bacon, but I assure you, you can simply never have enough. Double or triple the amount, it will still be gone by party's end. Seriously. I made four pounds of this as a little snack for a party of twenty people with a laden buffet, and they were gone before the ham biscuits came out of the oven."

List of Ingredients

◦  2 pounds thick-cut smoked bacon
◦  ½ cup chopped pecans
◦  ½ cup light brown sugar
◦  1 Tbsp all-purpose flour
◦  ½ tsp dry mustard
◦  ½ tsp freshly cracked black pepper
◦  ⅛ tsp cayenne pepper


Recipe

Preheat the oven to 375° F.

Line two rimmed baking sheets thoroughly with foil. Place a wire rack in each baking sheet and spray with cooking spray. Place the bacon on the racks, close together but not touching.

Put the pecans, brown sugar, flour, mustard, black pepper, and cayenne in the bowl of a food processor fitted with the metal blade (I like to use a mini). Blend until the pecans are very finely chopped and everything is well combined.

Use a small spoon to sprinkle the pecan mixture carefully over each piece of bacon. Use the back of the spoon to spread the mixture in an even layer that completely covers the surface of the bacon. I find that I use about 2 teaspoons per piece. Press the filling firmly into each piece of bacon with the back of the spoon.

Place the baking sheets on two racks in the oven and set the timer for 15 minutes. At the end of the time, swap the baking sheets from the upper to the lower and the lower to the upper racks and cook the bacon for another 15 minutes. Check to see that the topping is brown and caramelized, but not burned. Cook for a further 5 to 10 minutes if needed, then remove from the oven to cool. You want the bacon a nice, dark brown. It will crisp as it cools. The bacon can be cooked up to 4 hours ahead of serving.

I find it best to cut the bacon strips in half or in thirds when they are fully cool, so that they are easy to pick up with one hand while you hold a glass of bourbon in the other.


Makes 2 pounds