-
1
Special equipment: candy thermometer
-
2
Preheat the oven to 400 degrees F. Line 1 rimmed sheet pan with heavy foil and another with parchment paper.
-
3
Place a baking rack over the foil-lined sheet pan and arrange the bacon slices across the rack next to each other, but not overlapping.
-
4
Bake until crispy, 15 to 18 minutes.
-
5
When cool enough to handle, finely chop and set aside.
-
6
Reduce the oven temp to 350 degrees F.
-
7
In a small saucepan over moderate heat, melt 3 tablespoons butter and 3 tablespoons brown sugar, about 1 minute.
-
8
Add the pecans and combine until the pecans are coated.
-
9
Pour out onto another unlined sheet pan and bake until golden brown, about 10 minutes.
-
10
Let cool.
-
11
Place the remaining 2 cups brown sugar into a 3-quart heavy saucepan, being careful to not get sugar on the sides of the pan.
-
12
Add the cream, the remaining 2 tablespoons butter and salt and cook over very low heat (do not let simmer), stirring frequently with a rubber spatula, until the sugar is dissolved, 10 to 15 minutes.
-
13
Wash down any sugar crystals on the side of the pan with a pastry brush dipped in cold water.
-
14
Clamp on a candy thermometer to the saucepan and boil the syrup over moderately-high heat until it registers 236 degrees F.
-
15
Remove the pan from the heat, leaving the thermometer in place, and let cool until the syrup registers 220 degrees F, 1 to 2 minutes.
-
16
Using a rubber spatula, stir in the bacon and pecans.
-
17
Working quickly, drop 1 tablespoon of pralines onto the prepared parchment-lined sheet pan.
-
18
If the mixture starts to harden, place back on the stove over moderately-low heat and let it melt.
-
19
Let the pralines sit until they harden, about 45 minutes.
