BACON CRACKERS
These dangerously addictive little bites fueled countless 1950s and '60s bridge parties from Greenwood Mississippi, to Greenville, South Carolina, before being rescued from recipe-box oblivion by modern Southern cooks like Martha Hall Foose. And thank goodness. Magic happens when a cracker slowly sops up the fat from smoky, crisping bacon; it transforms into something more akin to piecrust. Unadorned, bacon crackers are pure pork perfection. The addition of a tine bundle of rosemary needles makes for a fancified version, while topping the "belt" of bacon with a bit of brown sugar adds a hint of sweet to the smoke.
Provided by Editors of Garden & Gun
Categories Bacon Appetizer Kid-Friendly HarperCollins
Yield Makes 48 Crackers, Serves 12
Number Of Ingredients 4
Steps:
- Preheat the oven to 250°F. Line the bottom of a broiler pan with foil for easy cleanup.
- Cut the bacon slices in half lengthwise and then crosswire to create 4 long strips.
- Arrange the crackers on a work surface and wrap a bacon strip around each cracker, overlapping the ends on top.
- If making Herbed Bacon Crackers, tuck a base of rosemary tips under overlapping ends of bacon. If making Brown Sugar Bacon Crackers, carefully sprinkle 1/8 teaspoon brown sugar on the top side of each cracker, pressing to help it adhere (avoid getting sugar on the cracker or it will burn.)
- Set a perforated rack on top of the foil-lined broiler pan and arrange the crackers seam-side down 1/2 apart in a single layer and bake for 1 to 1 1/2 hours, until the bacon is at your desired level of crispness. Transfer the crackers to a cooling rack and cool completely before serving.
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