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.