Photo re-shoot! Here’s the old one:
Artificial lighting, they look more orange than brown, and for sure don’t capture the true deliciousness of these pecans! Now for the new ones:
I think I’m learning a think or two, yeah?
We cook with bacon grease. A lot.
The other day I was cooking with it while my parents were here, and it generated a conversation with my mom about how her mother used to cook with bacon grease, but they were later told it was unhealthy, so she doesn’t do it anymore. (If you too subscribe to this school of thought, please take yourself here, then come back and enjoy my recipes, full of healthy, saturated fats! 🙂 )
Most of the bacon grease we cook with comes from husband’s homemade bacon. (Don’t worry, recipe is en route!) By curing our own bacon, we know what goes into the cure, and can keep it nitrate free. We’re even working on some Whole30 compliant bacon! And can I just tell you how much cheaper it is to buy pork belly in large quantities, rather than bacon cured with sugar and chemicals? Well, I don’t know how much, exactly, but it’s a lot. You know what really gets my goat? The packages in the store of “uncured bacon.” Do you know what uncured bacon is?? Pork Belly! You are just paying more for the packaging, the slicing, and the name “bacon” instead of “belly.” Seriously. Find yourself a butcher or local pork source, and get some pork belly. You won’t regret it.
Anyway, I digress. The point of this post is actually these delicious pecans. They’re super-easy and will save in an airtight container in the pantry for weeks, just like any other nut. It might seem weird to be coating nuts in bacon grease at first, but once you taste them, you’ll change your mind. Promise.
- 8 oz raw pecan pieces
- 2 Tbsp maple syrup
- 2 Tbsp melted bacon grease
- sea salt
- Preheat the oven to 325 degrees and line a baking sheet with parchment paper.
- In a mixing bowl, combine the bacon grease and maple syrup and whisk. Add the pecans and toss until well coated.
- Spread the coated pecans out on the parchment paper and sprinkle lightly with sea salt. Bake at 325 for 12-14 minutes or until toasted, tossing halfway through cooking.
- Sprinkle lightly with a bit more sea salt again after removing from the oven.
- Cool and store in an airtight container at room temperature.