Pecan Rosemary Bacon
Recipe: #17341
February 12, 2015
Categories: Breakfast, Pork, Bacon, Nuts/Seeds, Pecan, Southern, 5 Ingredients Or Less, 5-Minute Prep, Brunch, Oven Roast, Gluten-Free, No Eggs, Non-Dairy, more
"From Southern Living, March 2015; recipe by Julie Grimes."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (51.7 g)
- Calories 271.4
- Total Fat - 18.4 g
- Saturated Fat - 3.7 g
- Cholesterol - 17.6 mg
- Sodium - 353.7 mg
- Total Carbohydrate - 18.7 g
- Dietary Fiber - 2.1 g
- Sugars - 13.6 g
- Protein - 9.9 g
- Calcium - 19.4 mg
- Iron - 1.1 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350F.
Step 2
Stir together pecans, brown sugar, rosemary, and black pepper.
Step 3
Dredge bacon slices in pecan mixture, pressing to adhere.
Step 4
Arrange bacon in a single layer on a wire rack coated with cooking spray; place rack in an aluminum foil-lined jelly-roll pan.
Step 5
Bake 40 to 50 minutes or until crisp.
Tips & Variations
- Wire rack
- Cooking spray
- Aluminum foil
- Rimmed jelly roll pan, or rimmed cookie sheet
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