This is a fun and easy recipe that I use for a lot cheese plates on specialty dinners, but that is not to say it doesn’t have other uses, in fact pork bellies- cured and smoked commonly known as BACON is one ingredient I probably could not get by with out. So versatile I use in crumbled on salads, added to mashed potatoes for an interesting and unique flavor or just as a snack. It is sweet and smoky and has just a little bite from the cracked black pepper. Enjoy!
1 cup brown sugar
½ cup pecans, raw and ground to a fine meal
1 tsp dry yellow mustard
2 tb cracked black peppercorns- use a mortar and pestle to achieve a nice coarse consistency
METHOD:
Combine all ingredients thoroughly.
To Use:
- Preheat your oven to 350F
- Place your bacon on a parchment paper lined baking tray. Lightly coat both side with the praline crust.
- Bake until golden and a little crunchy.
This crust can be refrigerated for up to 30 days but is best used after it is made.