- Pat M.
Line a baking sheet with parchment paper or Silpat.
To a pan, add 3 tbsp. dark brown sugar, ½ tsp. cinnamon, ⅛ tsp. cayenne pepper, ¼ tsp. smoked paprika, ¼ tsp. vanilla extract, ¼ tsp. sea salt and 1 tbsp. water. Mix and turn on MEDIUM heat.
Allow sauce to bubble for 1-2 minutes, then add 1 cup pecans. Stir them around until each is thoroughly coated in the sauce.
Pour pecans onto the parchment in 1 layer. Refrigerate them for 20 minutes to harden them. While the pecans refrigerate, make the bacon and Brussels.
Line a baking sheet with tin foil, and slice 32 oz. Brussels sprouts in half and place in a mixing bowl.
Pre-heat oven to 400 F. Fry 4 slices of bacon until crispy and place them on a paper towel to dry.
Pour all the fat onto the Brussels sprouts.
Liberally sprinkle with salt and fresh pepper, then stir until all are coated.
Pour Brussels onto the lined baking sheet in one layer. Bake for 30 minutes, or until they’re looking crispy.
Pour them into a mixing bowl. Crush bacon into bits and sprinkle them in (not too tiny – you want nice bite-size pieces, not bacon dust). Add ¼ cup dry cranberries and candied pecans. Stir and serve.