This is such a delicious game day snack! The savory and sweet mix of bacon and brown sugar, wrapped around cocktail wienies makes these an addictive treat- don’t plan on having any leftovers with this one!!
When I first heard about this appetizer, I was skeptical. In fact, even though I love bacon and hot dogs on their own the idea of them together always seemed like a bit much (and I say that as a lover of meat). So when my sister and her boyfriend showed up on Christmas Eve with this dish as their appetizer I was not convinced. I think I envisioned them being really chewy and fatty (from the bacon).
I have a hard time saying this because I’m a very headstrong person, but I was SO wrong. Seriously. The minute they came out the oven, this sweet and smoky smell began circulating out of the kitchen. The brown sugar had caramelized in such a way that the the bacon had a texture that wasn’t chewy in that gross, grizzly way I had pictured. I don’t want to say that it was crispy, because there wasn’t any crunch to it. But it had this amazing texture; that of candied bacon. The flavor was sweet and salty and smoky. This was a decadent appetizer from 3 simple ingredients.
I would encourage you to double this recipe if you’re making them for more than a couple of people; these will go fast. If you’re thinking ahead on this one, you should definitely assemble these the night before and let them sit and “marinate” in the brown sugar overnight. If not, they’ll still be delicious., But you won’t regret letting them hangout over night, if you can.
Bacon Wrapped Brown Sugar Cocktail Wienies
Source: Nicci Scuteri and Lester Muniz
- 1 14 oz. pkg. of cocktail wienies
- Half of a pkg. of bacon
- 1 cup of brown sugar
Preheat the oven to 325 degrees.
Cut your bacon into quarters. Wrap each wienie with a quarter of bacon and secure with a tooth pick.
Top with the brown sugar and stir to combine in your baking dish (try to to use a dish with sides).
Bake for 40 minutes, turning once half way through. When they’re finished the sugar should be bubbly.
Serve immediately (you can serve them in a slow cooker on warm, but I haven’t had to do this since they go so quickly!).
If they’re not caramelized enough for you- put them under the broiler (I did it on high) for two minutes on each side. Please note: you’ll want to keep a close eye on them so that they don’t burn.
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