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Pecan-Rosemary Bacon

Photo: Alison Miksch; Styling: Caroline M. Cunningham

Hands-on time 15 mins
Total time 1 hr

Makes 6 servings


  • 1 cup finely chopped pecans
  • 6 tablespoons light brown sugar
  • 1 1/4 teaspoons chopped fresh rosemary
  • 3/4 teaspoon freshly ground black pepper
  • 12 thick bacon slices
  • Vegetable cooking spray

How to Make It

  1. Preheat oven to 350°. Stir together pecans, brown sugar, rosemary, and black pepper. Dredge bacon slices in pecan mixture, pressing to adhere. Arrange bacon in a single layer on a wire rack coated with cooking spray; place in an aluminum foil-lined jelly-roll pan. Bake 40 to 50 minutes or until crisp.