Served at the 2025 Wild Bacon Wine Trail, Reserve Cellars
Ingredients:
4 cups pecan halves
1 Tbsp. butter melted
½ teaspoon coarse sea salt
8 bacon slices cooked and chopped
½ cup brown sugar
⅛ tsp. ground cayenne pepper
1 egg white
½ teaspoon coarse sea salt
Directions:
Preheat oven to 350 degrees.
Spread pecan halves and bacon pieces on a half sheet pan and drizzle butter on top. Sprinkle with sea salt. Using hands, coat with butter and salt.
Bake at 350 degrees for 10 minutes and remove from oven.
Mix brown sugar and cayenne pepper together. Pour over pecan mixture on sheet pan. Stir well.
Drizzle egg white over pecan mixture and stir. Using hands, coat all the pieces.
Spread candy evenly on the sheet pan. Pop back in oven and bake for 15 more minutes.
Remove from oven and stir again, breaking up the candy before it hardens on the pan.
Sprinkle candy with remaining sea salt and mix.
Cool candy on sheet pan, then transfer to airtight containers until ready to serve.
Recipe Credit: Debi Morgan
Serves: 16
Serve with Reserve Cellars Rose’
