Brussels Sprouts With Bacon and Pecans

• 2 lbs fresh Brussels sprouts, washed and trimmed
• 12 teaspoon salt
• 6 slices bacon
• 1 teaspoon flour
• 18 cup brown sugar, packed
• 2 tablespoons water
• 2 tablespoons cider vinegar
• 1 12 teaspoons Dijon mustard
• 12 cup chopped pecans
• salt, to taste
• pepper, to taste

1. With tip of knife, cut an X in base of each b sprout.
2. Place Brussels sprouts in a large saucepan; add just enough water to cover.
3. Add the salt.
4. Bring to a boil over high heat.
5. Reduce heat; simmer 8 to 10 minutes or until tender.
6. Drain and place in a large serving bowl.
7. Cover to keep hot.
8. Meanwhile, cook bacon until crisp in large skillet.
9. Remove bacon from skillet.
10. Reserve 2 tablespoons bacon drippings in skillet.
11. Add flour to cooled drippings; cook and stir over medium-low heat until bubbly.
12. Remove from heat.
13. In small bowl, combine brown sugar, water, vinegar and mustard; mix well.
14. Gradually stir into bacon drippings mixture.
15. Add the hot bacon dressing mixture to cooked sprouts in the bowl; toss gently.
16. Crumble the cooked bacon over the Brussels sprouts then sprinkle with pecans.
17. Salt and pepper to taste.

brussels sprouts, salt, bacon, flour, brown sugar, water, cider vinegar, mustard, pecans, salt, pepper

Taken from www.food.com/recipe/brussels-sprouts-with-bacon-and-pecans-328255 (may not work)