Cook the Book: Candied Pecan Bacon

Cook the Book: Candied Pecan Bacon

[Photograph: Caroline Russock]

I'm going to go out on a limb here and declare that this Candied Pecan Bacon from Pig: King of the Southern Table by James Villas might very well be the best cocktail hour snack ever.

I realize that this is a bold statement but once you've tried these crisp, sweet and salty strips of pecan crusted bacon you'll surely be on board. Making this candied bacon might require a little more effort than, say, putting out a bowl of olives or nuts, but the payoff is worth it. Paired with some bourbon-based cocktails it doesn't really get any better.

Picking the right bacon is key here. Thick-cut is preferable and a good ratio of fat to meat is important since you want for your bacon slices to remain a little chewy. Once you've got your bacon just dredge it in the crushed pecans and brown sugar and pop it into the oven. Since the brown sugar caramelizes that bacon, it's a good idea to check on your strips after about 15 minutes to make sure they don't burn.

Win Pig: King of the Southern Table

As always with our Cook the Book feature, we have five (5) copies of Pig: King of the Southern Table to give away this week.

  • Yield:at least 8


  • 1/2 cup packed dark brown sugar
  • 1 tablespoon all-purpose flour
  • 1/2 cup finely chopped pecans
  • 1 pound lean sliced bacon


  1. 1.

    Preheat the oven to 350°F.

  2. 2.

    On a plate, combine the sugar, flour, and pecans and mix till well blended.

  3. 3.

    Lightly dredge the bacon slices in the mixture, arrange the slices close together on a broiler pan, and bake till browned and almost but not quite crisp, about 30 minutes. Drain on paper towels, break each slice in half, and serve at room temperature with cocktails.