Tender bacon bits ride atop wafers light as air when you make these Candied Bacon Crackers—sweet, savory, and, with the chili flakes, spicy, in every bite.
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This recipe is yet more proof that bacon makes everything better. Not that crackers really need to be improved upon. They are a humble snack. But taking just the slightest sliver of bacon makes them an hors d’oeuvre. THAT’s how good these Candied Bacon Crackers are—combining the sweet and savory with the crunchy makes you speak French!
The ‘candied’ bit comes from the brown sugar, while I also suggest red pepper chili flakes for a smattering of heat. There’s a little something in each mouthful for everyone, which is convenient considering I usually make these when I am expecting a large group of people over for dinner. Truth be told though, I end up making two batches: one for them, one for me!
Are Candied Bacon Crackers Healthy?
There’s nothing really nutritious about these Candied Bacon Crackers (I mean, the name contains the word ‘candied’, for starters). Bacon contains protein, sure, but it also contains fat, sodium, and calories. The crackers contain carbs, which are a no-no in some books. So, it really comes down to which diet you’re on, if any. Unfortunately, there really isn’t any major diet that this recipe fits into. The closest would be a gluten-free diet, assuming you use gluten-free crackers. You could make other changes, but then, this wouldn’t be a recipe for Candied Bacon Crackers anymore.
What Type of Cracker Should I Use?
Club crackers are my usual choice, as they have a lovely, buttery taste to them that contrasts nicely with the sweet and savory. Speaking of ‘buttery’, the likes of Ritz crackers can also be used, though it depends on how neutral you want your crackers to be (Ritz not being very neutral, in my opinion). Crackers seasoned with rosemary and/or herb are also an option, though, like the Ritz, are more flavorful. It’s up to you whether this is a good thing or a bad thing. Saltines can be used if the idea of a salty meat and a salty cracker doesn’t turn you off. Aside from these, you can let your diet decide and go for whole wheat or gluten-free crackers if that’s what you would prefer to eat.
INGREDIENTS
- 30 rectangular crackers
- 8-10 slices of bacon
- 1/2 cup brown sugar
- 1 tsp red pepper chili flakes (optional)
- pinch of black pepper
INSTRUCTIONS
Prep
Preheat the oven and prepare the baking sheet with a wire rack.
Arrange
Place crackers on the rack and top each with a piece of bacon.
Sweeten
Cover the bacon with brown sugar, and add chili flakes and pepper if you like it spicy.
Bake
Cook until the sugar caramelizes and the bacon crisps up.
Cool & Serve
Let the crackers cool, then enjoy your scrumptious treat!
Devour!
FAQs & Tips
Let them cool completely then lay them gently inside an airtight container. You can keep them in the fridge for up to three days. You can also freeze them for up to a month, though the bacon may become chewy and the crackers may take on moisture as they freeze. So the texture and overall quality may be lacking when you eventually reheat them. I would let them thaw in the fridge before warming them back up in the oven.
You can use whichever type of bacon slice you prefer. I would think twice about using Canadian bacon, though. Bacon strips are thin and easy to cut into square pieces. You don’t get that convenience with the much thicker Canadian bacon, which might prove somewhat unwieldy on that teeny cracker.
Actually, if you have any red pepper jelly, you can replace the chili flakes AND the brown sugar, as that one condiment/preserve is spicy AND sweet. If you don’t want to be economical about it, then use maple syrup, honey, agave nectar, coconut sugar, or, date paste. That last one is made by blending dates with water until it forms a paste. It’s natural and bears a hint of caramel.
It’s recommended, as the rack will allow heat to access the cracker from all sides. Given you can’t exactly flip them, this is the next best thing.
You can fill your baking sheet with the crackers then add the bacon and sugar. You then have the option of covering them in plastic wrap or aluminum foil and setting them in the fridge for up to 24 hours. When you need them, put them in the oven to bake. You may need to extend the cooking time considering they’ll be cold if coming straight from the fridge.
Other Bacon Appetizers Worth Trying
- Air-Fryer Bacon-Wrapped Chicken Tenders: Does what it says on the tin. Two kinds of meat conveniently cooked in the air fryer.
- Bacon Deviled Eggs: The devilish one just got naughtier with the addition of bacon to his particular style of egg.
- Bacon-Wrapped Pineapple Bites: Yes, when an appetizer features bacon, it usually means one food is wrapped in it.
Candied Bacon Crackers
Ingredients
- 30 rectangular crackers such as Club crackers
- 8-10 slices of bacon
- 1/2 cup brown sugar
- 1 tsp red pepper chili flakes optional
- pinch of black pepper
Instructions
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Preheat your oven to 350°F.
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Line a baking sheet with parchment paper, then place a wire rack on top. Arrange the crackers neatly on top.
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Cut the bacon slices into thirds or quarters, ensuring each piece will fit on a cracker. Place a piece of bacon on each cracker.
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Generously sprinkle brown sugar over the bacon on each cracker to cover.
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For a spicy kick, lightly sprinkle red pepper chili flakes and black pepper over the crackers, if desired.
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Bake in the preheated oven for 15 to 20 minutes, until the brown sugar has melted and the bacon is crispy.
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Let the crackers cool before serving to allow the caramelized sugar to set.
Nutrition
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