I will never forget the words on the hand written recipe that my friend Stacy gave me for these treats so many years ago. It went something like this:
Do not proceed if you are looking for a low fat or low calorie dish!
Have to admit, she is right but for the occasional treat, they are SO good! I mean so decadently good!
Bacon. Pretzel. Brown Sugar. Cayenne Pepper. Really…what’s not to love right? Sweet, salty, hot, crunchy; this one will tickle all of your taste buds. I first had these pretzels when Stacy, who was always invited to my annual ‘Girls Nite In‘ brought them as her contribution to the event. From then on…it was by everyone’s request and she followed through each year and we, or at least I, looked forward to them with great anticipation.
Stacy has moved to Seattle and though I’ve made these several times over the years, I’m mostly reminded of those fun evenings during the summer and I’ll have a craving. A bad one when I realize I can no longer survive without this indulgence. Besides, it was time to make them and remember to capture a photo before they disappeared so that I could share them with you! But it does not mean you can blame me for wanting to eat them all (I didn’t because I had company coming but I assure you I think I could have!).
Bet you can’t eat just one.
A crunchy, sweet, hot and bacony appetizer of nothing but goodness!
- 1 Package Pretzel Rods
- 1 pound of regular bacon - regular cut, NOT thick cut
- 2 cups Brown Sugar
- 3-4 Tbsp Red Chili Powder (or most to taste if you want them real spicy)
- Dash or two (or three!) Cayenne Pepper
- Break the pretzels in half; I actually have the best luck if I cut them with a very sharp knife.
- Cut the bacon slices into half.
- Mix the sugar, chili powder and cayenne in a medium size bowl and then spread it out on a large flat dish.
- Coat each strip of bacon on both sides with the brown sugar mixture.Press firmly to make sure a lot of it adheres to the bacon.
- Wrap the bacon around the pretzel.
- Place the delicious treat on a wire rack placed on top of a baking sheet or roasting pan; I try to make sure that the tail end of the bacon I just wrapped is on the bottom to try and avoid having it 'unwrap' during cooking.
- Bake at 375 for about 10 minutes or until bacon cooks and appears crisp.
Thicker cut is not better. You need the bacon to cook without burning the pretzels...so regular bacon is best. I know...I tested this theory once. Trust me.
For Easy clean up: I line my baking sheet with aluminum foil. After they are baked and removed to a serving dish, the foil it pitched and I fill it with hot water. Put the wire rack in there to soak a bit and the caramel bacon yucky stuff will melt away. (Not true about the fat on our thighs after eating the entire batch of bacon pretzels!).
As tempting as it might be; do not take a bite straight out of the oven. Your tongue will thank me.