Bacon Crackers: Classic, Herbed, and Brown Sugar
Source of Recipe
From "The Southerner's Cookbook" by the editors of Garden & Gun
"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 ½ inch apart in a single layer and bake for 1 to 1 ½ 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;