Pig Candy | Everything’s better with bacon

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You will need:

  • 3 1/2 cups Brown sugar, light or dark.
  • 1 pound bacon
  • 2 gallon-size freezer bags
  • Chopped pecans, either chopped or halved. About 2 1/2 cups, chopped (optional, but highly recommended)

Preheat oven to 350.

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Lay out bacon strips in baking pan (lined with aluminum foil if you’re a neat freak like me) and top with a generous, even coating of brown sugar. Bake for 30 – 45 minutes to desired crispness, turning once if you like, but not necessary. Be sure to check in on it to make sure that the brown sugar isn’t burning and is just caramelizing nicely.

While bacon is cooking, chop your pecans.

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When bacon reaches desired crispiness, remove onto paper-towel lined plate or cooling rack. When you’re using a cooling rack, go ahead and spray the rack with a little bit of cooking spray just so the caramelized bacon isn’t inclined to adhere to it.

Toss pecans into gallon bag, and add just enough bacon grease to make the brown sugar stick to the pecans, about 1/4 – 1/2 cup. Shake vigorously, coating the pecans and bake for 20-25 minutes at same temperature. Stir your pecans at the 10 minute mark to make sure they all get toasted evenly.

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When bacon is cool enough to handle, cut into pieces, toss in with pecans. If you like to give it a little kick, sprinkle a pinch of cayenne into the bag and shake thoroughly. Gives it a little kick!

I love to make a large batch and parcel it out to friends in a brown paper lunch sack with a pretty ribbon. That is, if your household doesn’t get to it all first!

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Voila! Pig Candy. Delightful on it’s own, and the right step towards our Bacon Chocolate Chip Cookies or sprinkled over our  Pumpkin, Squash, and Apple Bisque.

Pig Candy
 
Prep time
Cook time
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Everything IS better with bacon! This is a delightful little snack that goes great with chocolate chip cookies, topping on soups or salads, or just by itself.
Author:
Recipe type: Snack Food
Serves: 6
Ingredients
  • 3½ cups Brown sugar, light or dark.
  • 1 pound bacon
  • 2 gallon-size freezer bags
  • Chopped pecans, either chopped or halved. About 2½ cups, chopped (optional, but highly recommended)
Instructions
  1. Preheat oven to 350.
  2. Lay out bacon strips in baking pan (lined with aluminum foil if you're a neat freak like me) and top with a generous, even coating of brown sugar. Bake for 30 - 45 minutes to desired crispness, turning once if you like, but not necessary. Be sure to check in on it to make sure that the brown sugar isn't burning and is just caramelizing nicely.
  3. While bacon is cooking, chop your pecans.
  4. When bacon reaches desired crispiness, remove onto paper-towel lined plate or cooling rack. When you're using a cooling rack, go ahead and spray the rack with a little bit of cooking spray just so the caramelized bacon isn't inclined to adhere to it.
  5. Toss pecans into gallon bag, and add just enough bacon grease to make the brown sugar stick to the pecans, about ¼ - ½ cup. Shake vigorously, coating the pecans and bake for 20-25 minutes at same temperature. Stir your pecans at the 10 minute mark to make sure they all get toasted evenly.
  6. When bacon is cool enough to handle, cut into pieces, toss in with pecans. If you like to give it a little kick, sprinkle a pinch of cayenne into the bag and shake thoroughly
 

PigCandy_nerdsandnomsense-4200 Food is love, y’all.

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