Our recipes and stories, delivered.

By clicking Go, I acknowledge that I have read and agree to the Penguin Random House Privacy Policy and Terms of Use and agree to receive news and updates from TASTE and Penguin Random House.

Praline Bacon
1 lb
thick-cut bacon (12 slices)
2 tbsp
finely chopped pecans
¼ c
packed light brown sugar
¼ tsp
freshly cracked black pepper
Praline Bacon

Conquer homemade brunch with Joy Wilson’s book, Over Easy, with plenty of ideas for eggs, bacon or bread. 

This bacon has a place at every single one of my brunch tables. It’s the answer to every question, especially if it’s “What’s for breakfast and can it please be the most delicious thing ever?” Yes. Thick-cut bacon that’s been covered in brown sugar and baked—we’re calling it “praline” because the concept was invented at Elizabeth’s in the Bywater. Our hearts, and bacon, are in New Orleans.

12 slices

  1. Place a rack in the upper third of the oven and preheat to 400°F.
  2. Line a rimmed baking sheet with foil and lay the bacon slices in a single layer. Bake for 10 minutes.
  3. In a small bowl, toss together the pecans, sugar, and pepper. Remove the bacon from the oven and sprinkle with the sugar mixture.
  4. Bake for 10 to 12 more minutes, until browned and bubbling.

Reprinted from Joy the Baker Over Easy. Copyright © 2017 by Joy the Baker, Inc. Interior and cover photographs by Jon Melendez. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.