4 1/2 c. roasted pecans halves
6 strips bacon
1 c. Boulevard Nutcracker Ale
1/2 t. salt
1 c. brown sugar
2 T. bacon grease
Preheat the oven to 350º.
Cook the bacon until crisp and reserve 2 T. of the grease.
Once cooled, chop the bacon into fine pieces.
Put the Nutcracker Ale, brown sugar, salt and bacon grease into a medium pot, bring to a boil, then reduce the heat to medium and cook down for 20 minutes. Keep an eye on this and stir often or else it will boil over.
After 20 minutes, stir in the chopped bacon.
Place the pecans in a large bowl and pour the glaze on top.
Stir gently so the pecans don’t break up and then spread out onto a baking sheet lined with parchment paper.
Bake for 20 minutes then let cool for 10.
Break into pieces and store in an air-tight container for up to a week.