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    Bacon Crackers: Classic, Herbed, and Brown Sugar

    Source of Recipe

    From "The Southerner's Cookbook" by the editors of Garden & Gun

    Recipe Introduction

    "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 tiny 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."

    List of Ingredients

    ◦ 12 bacon slices (not thick-cut)
    ◦ 48 saltines or buttery crackers, such as Club brand
    ◦ 48 fresh rosemary tips (for Herbed Bacon Crackers)
    ◦ 6 teaspoons dark brown sugar (for Brown Sugar Bacon Crackers)


    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 crosswise to create four 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 ⅛ teaspoon brown sugar on the bacon 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 inch apart in a single layer and bake for 1 to 1 hours, until the bacon is at your desired level of crispness. Transfer the crackers to a cooling rack and let cool completely before serving.

    Makes 48 crackers;
    Serves 12




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