Caramelized Bacon Crackers

To achieve that irresistible balance of crunch and rich caramelization, you will need the following components.

Ingredients

• 1 sleeve (about 24 to 30) Ritz crackers (or any sturdy buttery round cracker)
• 1 pound thick-cut bacon (slice each strip in half crosswise so you have pieces roughly matching the length of two crackers)
• 1 cup light brown sugar, packed
• 1 teaspoon freshly cracked black pepper
• Optional kick: 1/2 teaspoon cayenne pepper or red pepper flakes

Instructions

1. Preheat your oven to 250°F (120°C). Line a large baking sheet with heavy-duty aluminum foil. Place a wire cooling rack directly on top of the foil-lined baking sheet and lightly coat the wire rack with non-stick cooking spray.
2. Lay your crackers out in a single layer on the prepared wire rack, salt-side facing up. Make sure they aren’t overlapping.
3. Take your halved bacon strips and drape one piece snugly over the top of each cracker. If the bacon slices are slightly too long, tuck the ends underneath the cracker or gently curve them over the edges.
4. In a small mixing bowl, combine your packed brown sugar and cracked black pepper (along with cayenne pepper if you are using the spicy variation). Generously spoon the brown sugar mixture directly onto each bacon-wrapped cracker. Use your fingers to pat the sugar down firmly onto the meat.
5. Slide the baking sheet into your preheated oven and bake for 45 to 50 minutes. You will know they are done when the bacon is fully rendered and crisp, and the brown sugar has completely melted into a bubbling, dark amber caramel coating.
6. Remove the baking sheet from the oven and let the crackers cool completely on the wire rack for about 10 to 15 minutes.

Notes

Choose Thick-Cut Bacon: Thin bacon tends to shrink too much and can become overly brittle before the sugar caramelizes. Thick-cut bacon holds its shape, stays tender-crisp, and provides the ideal meat-to-crunch ratio. Never Skip the Wire Rack: Baking these directly on a flat sheet pan will leave your crackers sitting in pooled grease and melting sugar, making them soggy instead of crisp. Storage: If you somehow have leftovers, store them in an airtight container at room temperature for up to 3 days, separated by sheets of parchment paper. Re-crisp them in a 300°F oven for 3 minutes before serving.