Nutty bacon baskets are a savory low-carb appetizer with serious crunch: a crisp bacon cup molded in a muffin tin and filled with warm, buttery toasted pecans and macadamia nuts. A little granulated garlic and black pepper round out the filling, and chopped bacon bits sneak in for good measure. They're a game-day and holiday party showpiece that eats like a snack mix.
Forget everything you thought you knew about appetizers! Imagine a crispy, salty bacon cup, perfectly molded and baked to golden perfection. Now, fill that edible vessel with a warm, buttery blend of toasted pecans and macadamia nuts, seasoned with a hint of garlic. This isn’t just a snack; it’s a flavor-packed, low-carb masterpiece that will have everyone reaching for more. Perfect for game day, holiday parties, or any time you crave a seriously satisfying savory treat.
Ingredients
• 12 slices standard-cut bacon, about 6.3 oz or 180g, 6 slices cut in half
• 4 slices cooked bacon, about 2 oz or 60g, chopped into bits
• 1 Tbsp or 14g (0.49 oz) butter
• ½ cup or 55g (1.94 oz) pecans
• ½ cup or 68g (2.4 oz) macadamia nuts
• ¼ tsp or 1.5g (0.05 oz) granulated garlic
• 1/8 tsp or 0.5g (0.02 oz) freshly ground black pepper
Instructions
1. Directions
2. Preheat your oven to 400°F or 200°C (400°F). Prepare a 6-cup standard muffin tin. To form the cups, lay one half-slice of bacon across the bottom of a cup, then place the second half-slice over it to create an ‘X’. Firmly press one full slice of bacon around the inside wall of the cup. Repeat for all 6 cups (1440 ml).
3. Place the muffin tin on a baking sheet to catch any drippings. Bake for 15-20 minutes, or until the bacon is rendered and beginning to crisp.
4. While the bacon bakes, prepare the filling. Melt the butter in a small skillet over medium heat. Add the pecans, macadamia nuts, granulated garlic, and black pepper. Cook, stirring often, for 4-5 minutes until the nuts are fragrant and toasted. Remove from the heat and allow to cool slightly.
5. Once cooled enough to handle, coarsely chop the toasted nut mixture. In a small bowl, combine the chopped nuts with the cooked bacon bits.
6. Carefully remove the bacon cups from the muffin tin and place them on a serving platter. Divide the nut and bacon filling evenly among the cups and serve immediately.
Nutritional Information
• Nutrition
• Calories: 437 kcal
• Protein: 9 g
• Fat: 44 g
Pro Tips
• Use standard-cut bacon, not thick-cut. Thick-cut bacon will not crisp up as well and may be difficult to form into cups.
• The bacon cups can be baked ahead of time. Store them in an airtight container in the refrigerator and re-crisp in the oven or air fryer for a few minutes before filling and serving.
• After baking, you can carefully tilt the muffin tin to pour off excess grease from the cups before they cool completely. This makes for a less greasy final product.
FAQ
Q: Can I make these bacon cups ahead of time
A: Yes, you can prepare the bacon cups in advance. Bake the cups as directed and store them in an airtight container in the refrigerator. When you’re ready to serve, simply re-crisp them in a 400°F (200°C) oven or an air fryer for a few minutes before adding the warm nut filling.
Q: What is the best type of bacon for making bacon cups
A: For the best results, use standard-cut bacon. Thick-cut bacon is not recommended as it won’t crisp up properly and can be difficult to mold into the shape of the muffin tin cups.
Q: How do I stop my bacon cups from being too greasy
A: To reduce greasiness, bake the muffin tin on a larger baking sheet to catch drips. After baking, carefully tilt the muffin tin while it’s still warm to pour out any excess bacon grease from the bottom of the cups before removing them.
Q: Can I use other nuts in this bacon cup recipe
A: Absolutely! While pecans and macadamia nuts offer a wonderful buttery flavor, feel free to substitute with other low-carb nuts like walnuts, almonds, or hazelnuts. Just be sure to toast them with the butter and seasonings to bring out their flavor.
Pro Tips
- Use standard-cut bacon, not thick-cut — thick slices won't crisp properly and are hard to mold into the muffin cups.
- Form each cup with two half-slices crossed in an 'X' on the bottom and one full slice pressed around the wall, and set the muffin tin on a baking sheet to catch drippings.
- While the cups are still warm, carefully tilt the tin to pour off the excess grease from the bottom — it makes the final bites much less heavy.
- Toast the pecans and macadamias in butter with the garlic and pepper for 4-5 minutes until fragrant, then chop coarsely and mix with the bacon bits so every scoop has both.
- The bacon cups can be baked ahead and refrigerated in an airtight container; re-crisp them in a 400°F oven or air fryer for a few minutes before filling and serving.
Frequently Asked Questions
Can I make these bacon cups ahead of time?
Yes — bake the cups, cool them, and store them in an airtight container in the refrigerator. Re-crisp in a 400°F oven or air fryer for a few minutes before adding the warm nut filling.
What is the best type of bacon for making bacon cups?
Standard-cut bacon. Thick-cut bacon won't crisp up properly and is difficult to mold into the shape of the muffin tin cups.
How do I stop my bacon cups from being too greasy?
Bake the muffin tin on a larger baking sheet to catch drips, and while the cups are still warm, tilt the tin to pour out the grease that pooled in the bottom.
Can I use other nuts in this recipe?
Yes — walnuts, almonds, or hazelnuts all work as low-carb swaps for pecans and macadamias. Toast them with the butter and seasonings the same way.
Recipe card below.
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Nutty Bacon Baskets: A Savory Low-Carb Appetizer
Ingredients
Method
- Directions
- Preheat your oven to 400°F or 200°C (400°F). Prepare a 6-cup standard muffin tin. To form the cups, lay one half-slice of bacon across the bottom of a cup, then place the second half-slice over it to create an 'X'. Firmly press one full slice of bacon around the inside wall of the cup.
- Repeat for all 6 cups (1440 ml).
- Place the muffin tin on a baking sheet to catch any drippings.
- Bake for 15-20 minutes, or until the bacon is rendered and beginning to crisp.
- While the bacon bakes, prepare the filling. Melt the butter in a small skillet over medium heat.
- Add the pecans, macadamia nuts, granulated garlic, and black pepper.
- Cook, stirring often, for 4-5 minutes until the nuts are fragrant and toasted.
- Remove from the heat and allow to cool slightly.
- Once cooled enough to handle, coarsely chop the toasted nut mixture.
- In a small bowl, combine the chopped nuts with the cooked bacon bits.
- Carefully remove the bacon cups from the muffin tin and place them on a serving platter.
- Divide the nut and bacon filling evenly among the cups and serve immediately.
- After baking, you can carefully tilt the muffin tin to pour off excess grease from the cups before they cool completely. This makes for a less greasy final product.
