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Candied Bacon Crackers

Candied Bacon Crackers: Sweet & Savory Delight in Every Bite

Candied Bacon Crackers are a delightful combination of sweet and savory, perfect for snacks and gatherings.
Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 45 minutes
Total Time 1 hour 25 minutes
Servings: 10 crackers
Course: Snacks
Cuisine: American
Calories: 150

Ingredients
  

For the Crackers
  • 1 box Saltine Crackers
For the Topping
  • 8 oz Thick-Cut Bacon High-quality for better flavor.
  • 1 cup Unsalted Butter Softened.
  • 1 cup Light Brown Sugar Packed.
  • 1/2 teaspoon Vanilla Extract Opt for pure.
  • 1/4 teaspoon Ground Cinnamon Optional.
  • 1 pinch Cayenne Pepper Optional.
  • to taste Coarse Sea Salt For sprinkling.

Equipment

  • Oven
  • baking sheet
  • Parchment paper
  • Mixing bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Arrange the thick-cut bacon in a single layer on the baking sheet and bake for 15-20 minutes until crispy.
  3. In a mixing bowl, cream together the butter and brown sugar until fluffy. Stir in vanilla, cinnamon, and cayenne if using.
  4. Lower the oven temperature to 325°F (160°C) and prepare another lined baking sheet.
  5. Arrange the saltine crackers in a single layer on the new baking sheet and spread the topping mixture over each cracker.
  6. Sprinkle the crumbled bacon evenly over the crackers.
  7. Bake at 325°F (160°C) for 8-10 minutes until the topping is bubbling.
  8. Cool on the baking sheet for 30-45 minutes before transferring to an airtight container.
  9. Store in an airtight container at room temperature for up to a week.

Nutrition

Serving: 2crackersCalories: 150kcalCarbohydrates: 18gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 300mgPotassium: 50mgSugar: 6gVitamin A: 300IUCalcium: 10mgIron: 0.5mg

Notes

These candied bacon crackers are crowd-pleasers and customizable with various toppings and spices.

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