Someone mentioned it on a yahoogroup today, so I looked up a few recipes, and now that I've read them I MUST HAVE SOME! Bacon is of course a staple of the way I eat, as are pecans...and I have some SF chili powder at hand. But brown sugar...hmm...obviously way too carby for me. I've used a couple of different subs: Diabetisweet is one, and Sugar Twin is the other. I've used both and find the Diabetisweet to be preferable but of course that's a personal opinion and about worth what you just paid for it.
Anyway, I need to find out if either of these products would get all melt-y and caramel-y so as to hold the pecan bits together and adhere the topping to the bacon, as real brown sugar does. I will get back to you on that, as soon as I find out - either from someone wiser than me about such things, or from my own experience.
Meanwhile I need to find a way to keep the drool out of my keyboard.
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