I'd baked this a day ahead. Once cooked, the bacon will keep in the
fridge for a week or so. I've also prepared it well in advance and frozen it
between sheets of wax paper in the big ziploc bags, the only
adverse affect to it being a slow diminishing of quantity due
to pilfering by the cook!
The recipe is simple. Three ingredients:
brown sugar (two cups or so)
There are (almost) always roasted chopped pecans in
the freezer here. It's handy to have them ready to go
in a cheesecake crust or to add a crunch to chicken salad
or for a pan of praline bacon.
Make the clean-up easy on yourself. Line a pan with foil and place bacon strips in single thickness in it.
If you don't need the whole pack of bacon praline-ated but despise storing a
partial pack of it (it seems to get forgotten about until too late
in the fridge here) go ahead and cook it.
And don't forget to save the grease for the potatoes!
Bake in a preheated oven at 425 Fahrenheit for ten minutes. In the mean time, put the brown sugar and pecans in one of these big ziplock bags for coating the bacon. You can throw the mixture in the freezer afterward and have on hand for the next batch of praline bacon.
If you're a lover of bacon, there will be another batch.
Drain off the bacon grease and put all the bacon in the brown sugar/pecan mixture.
Seal the bag and give it all a good shake, flopping as only bag fulls of bacon can, to make sure all the slices are coated.
Return to the pan. I like to sprinkle a few more pecans on top. You can't ever have too many pecans.
Bake for ten minutes more (or less - remember, the oven here bakes a few degrees cooler) and voila!!!
For quality control's sake, go ahead and have a slice of it,
then quickly put it away if cooking for another day.