Sweet Bacon Crackers are an idea that have been running around the internet for quite some time. Lord knows, I have looked at a few of them, so it is hard telling which onse was the first one I saw. It is also hard to tell if there was any one recipe that I have used so I apologize to any other blogger out there who believes this recipe may belong to them.
This can be made any type of cracker that you would like. I prefer the buttery small rectangles, only because I like the shape that this cracker becomes. All of the cracker types will shrink somewhat in the general area the bacon is wrapped.
The key to keeping your crackers together is to keep the heat high in the oven. If you cook these too slow, there is more time for the grease to absorb into the crackers and they will be soggy in the middle. But if you like your pork fat, this might be the way you want to cook them.
Be sure to use a non-stick cooking surface, like non-stick aluminum foil or parchment paper that has an extra layer of protection added by using baking spray. These may stick if allowed to set for too long before removing from the baking sheet, even with extra levels of non-stick protection! Trust me, I have lost many crackers this way. The brown sugar and bacon fat will turn into hard caramel cement.
Make sure you use a baking pan with sides! If you do not use one with sides you might find the bottom of your oven smoking or even a few dancing flames down there. Yes, this is from experience. Yes, I still tempt Murphy and his law by not using sides, I generally lose.
Bake until the bacon is your preferred level of crisp. I am not a fan of hard crispy bacon, so yours may require more time in the oven than my recipe calls for.
I make one small snack size sleeve if I am only serving 2 or 3 as a true snack alongside other snacks. If I am serving a crowd I may use an entire box of crackers and 3 or 4 pounds of bacon. The amount of bacon used also depends on the thickness of the bacon. I find that generic bacon tends to be thinner so I can get more crackers out of a package of bacon. This recipe represents an amount that is somewhere in between the two extremes, so please adjust up or down according to your own needs.
Take bacon out of the refrigerator and allow to soften slightly.
Preheat oven to 375 degrees F.
Prepare baking sheet with sides by lining with non-stick foil or parchment paper. Spray foil or parchment with baking spray.
Cut bacon into thirds if using regular bacon, half if using center cut bacon.
Wrap one bacon piece around one cracker.
Lay on baking sheet with seam side down. These can be placed close together, but not touching.
Sprinkle the top of each wrapped cracker with brown sugar. Do not use too much or it will run off and create a hard caramel layer.
Place into preheated oven and cook for 30 to 45 minutes. Longer may be required for crisper bacon.
Remove from oven and allow to cool for a few minutes.
Remove to serving tray.
Other Appetizers to Try: