I made these for a new years eve church potluck last night. I must warn you, molecular gastronomy and science prevents you from making this in one place, taking it out into the below zero temps, and then taking it back inside. Once the brown sugar is in liquid form, submitting it to below zero temps, relegates this to bacon/smokey brittle. It's a great thing, it just takes a hammer to break through. :) I'll try this again, only when I'm keeping inside.
Bacon Wrapped Smokies with Brown Sugar and Butter
llyolf Posted: 01/01/15