2 cups pecans (combination of halves and chopped pieces)
3 cups brown sugar
¼ cup unsalted butter
1 cup heavy cream
2 tbsp light corn syrup
1 tsp vanilla extract
sea salt for sprinkling
Toast the pecans in a pan or in the oven until they begin to darken and become fragrant. Combine sugar, cream, corn syrup and butter in a high sided heavy based saucepan and bring to the boil. Remove from the heat at 233f (it should continue to cook off the stove and reach 236f which is the correct setting temp, but leaving it on for longer can result in crumbly pralines). Allow the mix to stand until the temperature decreases to 150f, should take 10-15 minutes. Stir in vanilla, pecans and bacon. Grab a wooden spoon, and beat the mixture vigorously until it lightens in color and loses it's gloss. Spoon onto greaseproof paper, working quickly as the mixture will begin to harden rapidly. Sprinkle with salt to finish and allow to cool completely, then store in airtight container – Best eaten within 2-3 days.