It’s Sunday the 21st, if you didn’t already know.
And my dad is pretty low-key thankfully. The man likes ribs, BBQing without actually manning the grill (that’d be my job), and pool parties, which he will not get the latter. We don’t have a pool and thus will not be partying.
Though there will be liquor. There’s always liquor.
Now my dad is a pretty cutting edge guy. He likes to play dress up in his bright colored shorts and Hawaiian shirts, color coordinate his outfits and shop for socks. He’s also a total dude: he watches nearly every sport except golf and soccer (thank god), drinks beer without being snobbish, and likes bacon.
Wait. Minus the sports, that sounds like me. Am I a dude after all? This answers a lot of questions actually.
So I wanted something “cutting edge” with bacon, because bacon makes 95% of whatever-it-is better. You know I’m right.
I realize pralines aren’t cutting edge, innovative, or different. They’re a Southern staple that’s been made famous for their melt-in-your-mouth quality and slightly crunchy texture. Pralines, like my dad, are truly one-of-a-kind. So to make my pralines extra fabulous, I made them with bacon from Bacon Freak. Have you heard of this website? It’s a website all about BACON. They have a HUGE variety of bacon and bacon-related products, including fun flavors like Cajun and Apple Cinnamon, which is what I happened to have for my pralines. It added a nice sweetness and smokiness to the already sweet, tender pralines.
And let’s just go ahead and assume your dad would probably love some bacon from Bacon Freak for Father’s Day. A natural, correct assumption, am I right?
So to all the dads in the world, you rock. But mine rocks better.
*adapted from this recipe
- 1 & ½ cups white sugar
- ¾ cup brown sugar
- ½ cup milk (I used 2%)
- 6 Tbsp butter
- 1 tsp vanilla extract
- 1 & ½ cups chopped pecan pieces
- 1 lb. bacon, cooked until chewy and slightly crisp, then cut into pieces
- Line a clean, flat work surface with parchment or wax paper. Set out two spoons.
- In a large saucepan, bring the white and brown sugars, milk, butter, vanilla, pecan pieces and bacon pieces to a boil on medium-high heat, stirring constantly. Boil for 3 minutes, stirring the entire time and scraping the edges and bottom of the saucepan.
- Once three minutes is up, immediately remove from the heat and continue to stir, stir, stir. Stir until the mixture is slightly cloudy, has thickened, and appears almost creamy.
- Using your spoons, spoon little mounds of pralines onto the prepared flat work surface, working quickly as pralines set quite fast. Allow the pralines to set completely, about 30 minutes, before peeling off the paper gently and serving. Pralines are delicate, so be careful with them. Serve immediately, or within 1 day.
This recipe doesn’t use a candy thermometer (which is typical for praline-making) lending to a more tender praline. I didn’t use one because frankly, they give me the heebie-jeebies. But boiling and stirring the mixture for three minutes gives the sugar plenty of time to caramelize and melt, giving proper structure to your pralines. And of course, there’s the fact that there’s crisp, chewy, smoky BACON in there. A total game-changer!
Have a sweet day!!
In the interest of full disclosure, I was generously provided with bacon from Bacon Freak to develop this recipe. All opinions are 100% my own. Thank you for supporting the brands that make The Domestic Rebel possible!