Bacon Bark
















Christmas is the season of making bark.
















White Chocolate, Peppermint, you name it- people are barking.
















But not like this….
















Waistline….meet…..Bacon Bark.
















It sounds too good to be true.
















But yes, Virginia, it exists…
















It’s not for everyone, of course.
















This is the bark you would make if say, the Dukes of Hazzard were coming over for Christmas.  Hee haw.

Bacon Bark

I used pumpkin seeds in my bacon bark instead of walnuts cause I’m crazy like that. Also, because I didn’t have any walnuts. This bark is addictive if you are a bacon lover or Grendel who didn’t mind the substitution at all. Good dog.
  • 1 cup pecan halves
  • 1 cup walnut halves
  • ¼ cup light brown sugar
  • 2 tablespoons maple syrup
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon Hungarian paprika
  • Salt and freshly ground black pepper
  • Bacon:
  • ¼ cup light brown sugar
  • ½ teaspoon Hungarian paprika
  • 6 strips center-cut bacon, chopped
  • 1 lemon, zested
  • Salt and freshly ground black pepper
  1. Preheat the oven to 350 degrees F.
  2. To prepare the nuts: In a small bowl, add the pecans, walnuts, brown sugar, maple syrup, pumpkin pie spice, paprika and a pinch of salt and a grind or 2 of pepper. Stir until everything is coated and set aside.
  3. To prepare the bacon: In another small bowl, add the brown sugar, paprika, bacon, lemon zest, a pinch of salt and a grind or 2 of pepper. Spread out on a nonstick baking sheet and cook until the bacon is almost done and the sugars are bubbling, 8 to 10 minutes. Remove from the oven and add the nut mixture on to the sheet. Stir and fold with a spatula and spread everything out on the sheet again. Place back in the oven for 15 more minutes, stirring and spreading again halfway through. Serve warm, or allow to cool and break apart.


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