Here is a simple, tasty recipe you will love. Try it at a small party or for a quick treat.
INTRODUCTION
Maple Candied Bacon Crackers bring a sweet and salty bite in one small snack. They use buttery crackers, crispy bacon, and a maple brown sugar glaze. The crackers hold the bacon and let the glaze turn shiny and caramelized. These treats are fast to make and good for people of all ages.
If you enjoy bold bacon flavors, you might also enjoy a rich and cheesy option like this cheesy bacon ranch quesadilla as another party food idea.
WHY YOU WILL LOVE THIS RECIPE
You will love these Maple Candied Bacon Crackers because they are quick to bake. You do not need many steps. The flavors are simple but strong: salty bacon, sweet maple, and a little pepper heat. The crackers give a light crunch that balances the sticky glaze. You can put them on a tray and serve right away. They look fancy but they are easy to make.
This recipe uses small, common items you likely already have or can buy easily. It also fits many needs: a snack, an appetizer, or a finger food for guests. The mix of sweet and salty is a favorite for many people, and the maple brings a warm, homey taste.
HOW TO MAKE Maple Candied Bacon Crackers
This recipe is short and clear. You make a sweet glaze and spread it over bacon that sits on crackers. Then you bake until the bacon is crisp and the glaze bubbles.
EQUIPMENT NEEDED
- Baking sheet
- Parchment paper or foil
- Wire rack that fits on the baking sheet
- Small bowl
- Spoon or pastry brush
- Knife and cutting board
- Tongs or spatula for lifting crackers
Ingredients You’ll Need :
24 buttery rectangular crackers, such as Club or Ritz
8 slices bacon, cut into thirds
1/3 cup pure maple syrup
1/3 cup packed light brown sugar
1/8 teaspoon ground black pepper
Pinch cayenne pepper, optional
STEP-BY-STEP INSTRUCTIONS :
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or foil and set a wire rack on top.
- Place crackers evenly in a single layer on the wire rack.
- Set one piece of bacon atop each cracker.
- In a small bowl, combine maple syrup, brown sugar, black pepper, and cayenne pepper if using.
- Generously spoon or brush the maple-brown sugar mixture over each bacon-topped cracker.
- Bake for 18 to 22 minutes until bacon is crisp and topping is bubbling and caramelized. Monitor closely to avoid burning.
- Allow crackers to cool for 5 minutes on the rack before serving.
HOW TO SERVE Maple Candied Bacon Crackers
Serve these crackers warm or at room temperature. Place them on a large platter or a wood board. If you serve them warm, the glaze will be soft and sticky. If you serve them at room temperature, the glaze will set a bit and stay glossy.
For a clean look, place a small napkin under the crackers on the plate. Use small tongs to lift them for guests. They pair well with simple drinks like iced tea, beer, or a light sparkling wine.
When serving at a party, you can set them next to other finger foods. A fresh vegetable platter and a small bowl of olives make a good balance. If you like a sweeter pairing, try cookies that also use maple and spice, such as the chewy maple cinnamon cookies with white chocolate for dessert after the snacks. You can read a good recipe for those cookies here: chewy maple cinnamon cookies with white chocolate.
STORAGE & FREEZING : Maple Candied Bacon Crackers
Store leftovers in a single layer in an airtight container. Place parchment paper between layers to keep the crackers from sticking. Keep them at room temperature for up to 24 hours for the best texture.
For longer storage, you can freeze the baked crackers. Place them in a single layer on a tray and freeze until firm. Then move them to a freezer bag or container with parchment layers. Freeze for up to 1 month. To serve, thaw at room temperature for about 20 to 30 minutes. Warm for a few minutes in a low oven if you want the glaze soft again.
Do not store the crackers with wet toppings or sauces. The crackers will soften if they sit too long with moisture. If you plan to store, keep the glaze thin on each piece so they will stay firmer.
SERVING SUGGESTIONS
- Serve with a small bowl of whole grain mustard on the side for dipping.
- Pair with fresh apple slices to add a crisp, tart bite.
- Place them on a charcuterie board with cheeses, nuts, and fruit. The sweet maple pairs well with sharp cheddar and creamy brie.
- For a simple meal, serve on a plate with a green salad and crusty bread to balance the sweetness and salt.
- If you want a heartier plate, serve them with a pasta dish like this popular chicken bacon ranch pasta to make a full dinner spread.
These crackers make a quick party snack and a nice small plate with drinks. The mix of textures and flavors fits many kinds of food and drinks.
VARIATIONS
- Spicy Maple: Add more cayenne to the glaze or sprinkle a little smoked paprika before baking. This gives the crackers a smoky heat.
- Honey Substitute: Use honey instead of maple syrup for a different sweet note. Honey will be a touch thicker and more floral.
- Brown Sugar Swap: Try dark brown sugar for a richer molasses flavor. The glaze will be deeper in color and taste.
- Sweet and Nutty: Sprinkle chopped toasted pecans or walnuts over the glaze before baking. The nuts toast and stick to the glaze.
- Maple Bourbon: Add a teaspoon of bourbon to the glaze for a warm, deep flavor. Use sparingly to avoid too much liquid.
- Low-Sugar: Use a sugar-free maple syrup and a sugar substitute that bakes well. The texture will differ but you can still get a sweet top.
FAQs
What type of cracker works best?
Use a sturdy, buttery rectangular cracker like Club or Ritz. They hold the bacon and glaze without falling apart. Thin or flaky crackers may become soggy.
Can I use another type of bacon?
Yes. Thick-cut bacon will take longer to crisp and will be chewier. Regular sliced bacon works best for this size. Turkey bacon can also work but will have a different taste and texture.
Will the crackers get soggy?
If you serve right after baking they stay crisp. Storing them in a closed container for a long time can soften them. Put parchment between layers to help keep them crisp.
Can I make the glaze ahead of time?
Yes. Mix the maple syrup and brown sugar ahead and store in the fridge. Warm it a little before you spoon it on so it spreads easily.
How do I stop the glaze from burning?
Watch the pan in the last few minutes of baking. If the sugar starts to darken too fast, lower the oven by 25°F and bake a bit longer. Using a wire rack helps air circulate and keeps the bacon from burning.
Are these safe for kids?
Yes, they are safe for older kids. The glaze is sweet and the bacon adds a familiar flavor kids like. For very young children, watch for small hard bits and serve in appropriate sizes.
MAKE-AHEAD TIPS FOR Maple Candied Bacon Crackers
- Pre-cut the bacon into thirds and keep it in a small dish in the fridge.
- Mix the glaze up to 24 hours ahead. Store it covered in the fridge. Warm slightly before using.
- Place crackers on the rack and keep them covered in the fridge for up to 2 hours before baking. This helps if you want to bake just before guests arrive.
- You can cook the bacon first until it is half done and then place it on the crackers and finish in the oven with the glaze. This shortens bake time and lets you control crispness.
Final note: These Maple Candied Bacon Crackers are easy, quick, and full of flavor. They make a great snack or party finger food. Try one of the variations to find a version you like best.
Maple Candied Bacon Crackers
Ingredients
Method
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or foil and set a wire rack on top.
- Place crackers evenly in a single layer on the wire rack.
- Set one piece of bacon atop each cracker.
- In a small bowl, combine maple syrup, brown sugar, black pepper, and cayenne pepper if using.
- Generously spoon or brush the maple-brown sugar mixture over each bacon-topped cracker.
- Bake for 18 to 22 minutes until bacon is crisp and topping is bubbling and caramelized. Monitor closely to avoid burning.
- Allow crackers to cool for 5 minutes on the rack before serving.