Just in time for all those holiday parties that will be hosted in the next few weeks: the easiest appetizer ever. The only thing to keep in mind is that these take an hour and a half in the oven.
But then! So very tasty.
Here’s what happens.
Get the crackers. I cut back on the original recipe amounts.
Twenty crackers, so five pieces of bacon.
Cut each bacon slice in half horizontally.
Then cut each half in half again, lengthwise.
Wrap each cracker with a piece of bacon.
Place all the bacon-wrapped crackers on a rack over a foil-lined baking sheet.
Bake for an hour and a half.
Bacon Crackers, served warm.
Yield Makes 48 Crackers, Serves 12
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 pie crust. 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.
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 4 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 1/8 teaspoon brown sugar 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 1/2 apart in a single layer and bake for 1 to 1-1/2 hours, until the bacon is at your desired level of crispness. Transfer the crackers to a cooling rack and cool completely before serving.