Glazed Bacon Wrapped Crackers Recipes

Steps:

• Preheat the oven to 400 degrees F.
• For the red chile-honey glaze: Lay the bacon in a single layer on a sheet pan, keeping space in between each slice. Place bacon in pan and bake until lightly browned and crisp, 15 to 20 minutes. While the bacon is cooking, whisk together the clover honey and ancho chile powder in a medium bowl until smooth. Remove the bacon from the oven, using mitts, and carefully drain the fat, tipping the pan, into a medium bowl. Blot the top of the bacon with a few paper towels. Place the sheet pan with the bacon on it on a cooling rack and immediately brush each slice with the glaze.
• For the sorghum glaze: Lay the bacon in a single layer on a sheet pan, keeping space in between each slice. Place bacon in pan and bake until lightly browned and crisp, 15 to 20 minutes. Remove the bacon from the oven, using mitts, and carefully drain the fat, tipping the pan, into a medium bowl. Blot the top of the bacon with a few paper towels. Place the sheet pan with the bacon on it on a cooling rack and immediately brush each slice with the sorghum syrup.
• For the brown sugar-pecan glaze: Line a baking sheet with a silpat or parchment paper. Lay the bacon in a single layer on the baking sheet, keeping space in between each slice. Divide the brown sugar evenly over the top of each slice of bacon and bake until bacon is golden brown and almost crispy, about 13 minutes. Remove from the oven and sprinkle with the finely chopped pecans, return to the oven and continue baking until pecans are toasted and bacon is crispy, about 3 minutes longer.
• Let sit at room temperature for 10 minutes.

Steps:

• Cut the bacon slices in half crosswise. Place the bacon in a single layer in an ungreased 15x10x1 inch jellyroll pan. Bake at 350 degrees for 10 minutes or until almost crisp. Drain well. Return the bacon to the pan.
• Combine the sugar, wine, and mustard. Brush the bacon with half of the sugar mixture. Bake at 350 degrees for 10 minutes. Turn bacon; brush with the remaining sugar mixture. Bake 10 minutes or until golden (Watch closely, you don't want them too brown!).
• Serve warm or at room temperature.

Steps:

• Preheat the oven to 250 degrees F (120 degrees C). Line two rimmed cookie sheets with aluminum foil.
• Arrange crackers on the prepared cookie sheets in a single layer. Place a piece of bacon on top of each cracker, then put about a teaspoon of brown sugar on top of the bacon.
• Bake in the preheated oven until bacon is browned and crackers and bacon are glazed, about 45 minutes. Drain on paper towels before serving.

Steps:

• Preheat oven to 350°.
• Line cookie sheet with Reynolds Release® foil.
• Cut bacon slices in half (or thirds if you've'smeared' it thin and long with your hands).
• I separate crackers at perforations so each cracker will be about two bites.
• Wrap bacon from under short end of cracker up and around to the other end of cracker so the cracker is wrapped and ends of bacon are underneath cracker.
• Sprinkle each bacon wrapped cracker with some brown sugar (to taste).
• Bake in 350° for about 20-30 minutes or until lightly browned and bacon is a little crispy.
• Remove IMMEDIATELY from baking sheet to serving platter especially if you haven't used the Release® foil because you don't want them to stick.
• Enjoy warm.