Finally, a dessert in which bacon doesn't seem like a last-minute addition. Baking Out Loud: Fun Desserts with Big Flavors presents a bacon praline that is salty, smoky, sweet and rich. And best of all, it teaches you how to candy bacon.
Tips: As with any caramel preparation, make sure your surfaces are liberally greased to prevent sticking. A combination of butter and oil will give good flavor. Candy the bacon the day before to make assembling the praline a breeze; just try not to eat it all beforehand.
Tweaks: If you like, when coating the candied bacon with the caramel, toss in 3/4 cup of oat flake cereal, or puffed rice cereal. It will lighten the texture of the praline and cut the richness. Add a teaspoon of cinnamon or 1/4 teaspoon of freshly ground black pepper to spice it up. Reserve an extra spoonful of candied bacon bits to sprinkle on top with the fleur de sel. Feel free to substitute fleur de sel for a smoked salt.
Get the Recipe
As always with our Bake the Book feature, we have five (5) copies of 'Baking Out Loud' to give away.