Christmas Crack

17 Dec

elvis!

We’re keeping our Christmas party hors d’oeuvres simple this year.

Our contribution will consist of some  lovely gourgeres  and another appearance of sugared bacon sticks.  Dubbed “sweet and salty meat candy” in the New York Times, they are always a hit.

A sprinkling of brown sugar over a baking sheet of bacon strips is all that’s required. A little self-control afterward helps, too!

In years past, we’ve bundled these up and served them from a vintage musical Elvis tin from Russel Stover. Har.

We typically present these as long strips, but are wondering if cutting into cocktail nibble-sized squares would be a good idea to switch things up this year.

CHRISTMAS CRACK
(sugared bacon)
1 pound thick sliced bacon

1 cup light brown sugar

optional: sprinkling of ground black pepper
Preheat oven to 350 degrees.

Line a rimmed baking sheet with parchment or foil (I’m through using my Silpat for this because it’s just too bacony!). Spray a cookie cooling rack and place on top of baking sheet.

Arrange bacon slices in a single layer on the rack.

Sprinkle a thin, even layer of brown sugar over bacon, coating both sides. Bake and rotate sheet until crisp and dark golden, 20 to 25 minutes. (But keep watching just in case!)

Transfer bacon slices to another wire rack set over paper towels or another liner to catch drips.

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One Response to “Christmas Crack”

Trackbacks/Pingbacks

  1. Christmas Crack (Lol) - December 15, 2013

    […]  These sugared bacon sticks dubbed “sweet and salty meat candy” in the New York Times, are always a hit! Find them at https://cookbookcherie.wordpress.com/2012/12/17/christmas-crack/ […]

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