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Candied Bacon Sticks

Happy New Year to all!

When I saw this recipe in the Boston Globe, I knew I had to try it, so I made them for my New Year’s Eve celebration. After all, might as well get it in before the New Year’s resolutions start.

 

The recipe called for thinly sliced bacon, which I think would work better than the thick applewood smoked bacon I had on hand. That said, I loved the sticks; they were so addictive. They were sweet, salty, crunchy, chewy and smoky all at the same time. I found them a little greasy, but I think that would be remedied with thinner bacon.

 

Enjoy!

 

 

 

 

Vegetable oil (for the pan)

1 1/4

to 1 1/2 pounds thinly sliced bacon

2

boxes (3 ounces each) thin breadsticks, such as Alessi

1/2

cup packed dark brown sugar

1/2

cup packed light brown sugar

1. Set the oven at 325 degrees. Line a large rimmed baking sheet with foil. Brush lightly with oil.

2. Starting about 1 inch from one end of a breadstick, wrap the bacon around the stick. (Don’t worry about wrapping it snugly because as the bacon cooks it will tighten around the stick.) Leave at least 1 inch uncovered at both ends. For larger, broken sticks, cut the bacon to fit. Place the wrapped sticks in the pan, fitting them close together as needed.

3. In a bowl, combine the dark and light brown sugars. Sprinkle the mixture all over the bacon sticks. Bake for 55 to 65 minutes or until the bacon is cooked through and nicely browned. Carefully spoon off the fat from the pan. Cool the sticks for a few minutes, then transfer them to a wire rack or a sheet of parchment paper to cool completely. If you wait too long to remove the sticks from the pan, the sugar will harden and stick to the pan. The sticks can be made up to one day ahead; store at room temperature or refrigerate. Lisa Zwirn. Adapted from Tastings Caterers

 

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