Candied Pecan and Bacon Topping

2 C chopped pecans
6 strips of Bacon, be sure to cut off extra fat
~ 1 C Brown Sugar
~ 2 Tbls Salted Butter

Using kitchen shears, cut up the 6 strips of bacon into about half inch chunks into a cast iron skillet on medium heat. Get the bacon crispy, but don't burn it (trust me this is not an easy task when you are doing 5 things at once). Put in a paper plate with paper towel to absorb grease. Pour excess grease from the skillet into your bacon grease container, but be sure that you have enough grease left in the pain that it just coats the skillet and it looks shiny, but not soaked. Put the pecans in the skillet and brown them over medium heat, stirring occasionally. Once the pecans get shiny and are starting to brown slightly, throw the butter in the skillet with the pecans. When the butter has melted, stir in the brown sugar. Last, throw the bacon back in the skillet and saute for a few minutes more. The sugar should stay a bit granulated. Turn off the heat and let set. Loosen the mixture with a wooden spatula and sprinkle over french toast bake or what ever else you would like...vanilla ice cream would be a good option for this topping.

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