Martha Hall Foose’s Bacon Crackers

Chris Granger

Bacon Crackers
Yield: Serves 6

¾ pound (about 16 slices) thinly sliced bacon
42 Rectangular butter crackers (such as Club or Captain’s or Waverly)

Heat the oven to 250°F. Slice the bacon slices into thirds crosswise. Wrap each cracker with a piece of bacon, overlapping as little as possible. Place the wrapped crackers ½ inch apart on a wire rack set over a rimmed baking sheet or broiler pan. Bake 1½ hours or until the bacon constricts the center of each cracker and becomes crisp. Remove the pan from the oven and allow the crackers to cool on the rack before eating.

From Martha Hall Foose's cookbook, A Southerly Course