Ingredients
Scale
PECAN CHEESE SPREAD
2 lbs Hahn’s Bakers Cheese
1 lb Hahn’s Cream Cheese
1/2 Cup Buttermilk Full Fat
1/4 Cup Water
1 Cup Candied Bacon with Pecans
1 Cup Chopped Pecans
2 TBS Bacon Fat
1 TSP Liquid Smoke
1 TBS Pure Maple Syrup
1 TSP Sea Salt
1 TSP Black Pepper Fine Grind
CANDIED BACON
2 Packages Pre-cooked Bacon
1 Cup Brown Sugar
1 Cup Pure Maple Syrup
1/2 Cup Bourbon
1 Cup Chopped Pecans
Instructions
PECAN CHEESE SPREAD
- Combine Bakers Cheese and Cream Cheese in 6 to 8 quart mixer bowl with paddle attachment.
- Add Buttermilk and Water, mix until smooth.
- Add rest of ingredients and mix until combined. Taste and adjust seasoning.
- Store in air tight container until ready to eat. Serve with vegetable sticks, crackers, mini toasts or crostini’s.
CANDIED BACON
- Mix Brown Sugar, Syrup and Bourbon.
- Lay bacon out on parchment line sheet pans. Brush each bacon strip top and bottom with Brown Sugar, Maple Bourbon Mix.
- Sprinkle with Chopped Pecans. Bake at 375 until golden brown. Remove from oven and cool.
- Crumble in fine pieces for use as noted above.