So here it is in all its glory… our most talked about, sought after and begged for recipes.
We love these served in mint julep cups or silver goblets. Although this recipe calls for just three simple ingredients, there are a few tips that will make you a pro. Always line your rimmed baking sheet with heavy-duty aluminum foil.
Watch the bacon bites, and, if they are cooking too fast on the bottom, roll them over so they can caramelize evenly. As soon as they are done take them off the pan, otherwise, they will superglue themselves to the foil.
Once they are cool you can stack them in an airtight container and they will keep for two days!
This recipe is excerpted from What Can I Bring? by Elizabeth Heiskell. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. NewYork, NY. All rights reserved.
- 2 cups light brown sugar, packed
- 22 bacon slices
- 22 very thin breadsticks (from a 3.5-ounce package)
- 1 Preheat the oven to 350°F. Spread the brown sugar in a large pan or baking sheet. Wrap 1 bacon slice around each breadstick, starting at 1 end of the breadstick and barely overlapping the bacon. Roll the breadsticks in the brown sugar, pressing to adhere. (At this point, you can cover and refrigerate overnight, if desired.) Place breadsticks on an aluminum foil-lined 12- x 7-inch baking sheet.
- 2 Bake in the preheated oven until bacon is cooked through and almost crisp, 35 to 40 minutes. Immediately remove the warm sticks from baking sheet, and place on wax paper. (They will stick like glue if not moved immediately.) Cool to room temperature.