Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, candied bacon crackers. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Candied bacon crackers is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Candied bacon crackers is something that I’ve loved my entire life.
Thrill your guests with the salty-sweet magic of candied bacon. Get the Candied Bacon Cracker Appetizer FULL printable recipe. They're basically crackers with candied bacon on top, plus a little pepper to make sure you really get hooked.
To begin with this particular recipe, we have to prepare a few components. You can have candied bacon crackers using 5 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Candied bacon crackers:
- Get bacon
- Get saltine crackers
- Make ready butter
- Get plus 2 Tablespoons light brown sugar
- Prepare coarse sea salt
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Instructions to make Candied bacon crackers:
- Chop the bacon and cook in skillet until crispy. Drain well and set aside.
- Line rimmed cookie sheet with foil and lightly spray with non-stick spray. Lay one solid layer of crackers on the cookie sheet.
- Melt butter in a saucepan over medium heat. Add light brown sugar and boil for 3 minutes, stirring occasionally.
- Pour evenly over the layer of crackers and bake at 400 degrees for 5 minutes.
- Remove crackers from oven and sprinkle with bacon and coarse sea salt.
- Allow crackers sheet to cool for 1 hour and break into individual crackers.
Arrange crackers on baking sheet and sprinkle with Parmesan. Tightly wrap each cracker with bacon and place seam-side down, then top. This post may contain affiliate links which won't change your price but will share some commission. View my Disclosure Policy for details. View top rated Bacon crackers recipes with ratings and reviews.
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