Bacon Crackers – a Two Ingredient Masterpiece
I didn’t host, entertain, or hang out for about six months, and I’d be lying if I said it wasn’t taking its toll on my little extroverted heart. But not having other people doesn’t mean I can’t enjoy eating at parties – after all, I deserve to be entertained, even if I’m not in the business of entertainment.
I don’t know who invented bacon crackers – I’ve eaten them at church dinners and holiday parties for as long as I can remember – but they were definitely geniuses. In bacon crackers, everything is simple and straightforward, almost obvious. This is why it is surprising that they are rarely seen outside the South.
All you have to do is wrap half of the bacon around the cracker and then bake it in the low-temperature oven until the bacon tapers around the cracker. The low temperature is key as it gives the cracker time to absorb the bacon fat as it slowly comes out of the bacon. As the fat seeps into the cracker, it becomes more crumbly and softer, almost like the crust of a pie, just not as crumbly. After about an hour, you have wonderful little packets of buttery, not quite pie-like crust wrapped in crispy bacon, which is great. (It would be elegant if it weren’t for homemade, regular ingredients.)
Many people add brown sugar or parmesan, both great additions, but not absolutely necessary. Sometimes I put some maple syrup on top of the bacon, which adds sweetness and keeps it mildly chewy, which is great fun if you’re in the mood for a bit chewy and sweet bacon. The Parmesan should be underneath the bacon (chop the pepper on top), and you can press a couple of large pinches of brown sugar on top of the bacon for a sugared effect. I love to bake mine on the wire rack (so the bacon crunches on the bottom), but you can cook them in a skillet with foil. To make many bacon crackers you will need:
- 1 sleeve of rusks
- 1 pound bacon, thinly sliced ( not thick), halved
- Optional: brown sugar, parmesan cheese, herbs, maple syrup.
Preheat oven to 250 ℉ and line a rimmed baking sheet with foil (or place a wire rack inside the pan). Take a cracker and wrap it in half a strip of bacon, then place the cracker on the baking sheet. Repeat until you run out of crackers, leaving at least half an inch in between.
If using Parmesan, place 1/4 teaspoon of chopped or powdered curd cheese in the center of the cracker, then gently wrap the bacon around it to keep the cheese trapped. If using brown sugar, press 1/8 teaspoon of bacon. If you are using herbs, be sure to place them under the bacon to prevent them from burning. Maple syrup can be applied directly to bacon.
Bake the bacon crackers for at least 45 minutes, until the bacon is crispy and shrinks around the cracker, giving it a slight waist. Let cool to room temperature and enjoy.