Nov 11

Bacon pralines are as sinful as the city they hail from. Taking the traditional Louisiana recipe of butter, brown sugar and cream, this American style candy are the creation of chef Donald Link whose restaurant Couchon has earned numerous accolades in the last year. In keeping with the indulgent style of New Orleans, the recipe swaps the usual addition of pecans for chunky strips of dried bacon. The result is a decadent, sweet bite of creamy butterscotch laced with smoke and saltiness. If you are lucky enough to live within commuting distance of cochon butcher, the neighboring shop that sells these little deadlys, you might very well form an addiction. The big easy confections satiate the sweet salty craving in a way few other desserts do.

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