30 Thin slices bacon; (about 1
-pound)
30 Whole grissini; (long thin
-breadsticks)
1/3 c Firmly packed light brown
-sugar
3 tb Pure chili powder;
-(preferably new mexican*)
* Kitchen Market – 888-468-4433
Preheat oven to 350 degrees.
Let bacon stand at room temperature to soften slightly, about 10 minutes.
Wrap one bacon slice gently in a spiral around each breadstick and arrange
on a tray. Breadsticks may be wrapped 4 hours ahead and chilled, covered.
In a shallow dish long enough to fit breadsticks stir together sugar and
chili powder until combined well, pressing out any lumps with the back of a
fork. Alternatively, sugar mixture may be forced through a small sieve into
a bowl and returned to dish.
Roll each breadstick gently in mixture, coating bacon well, and arrange
about 1/2-inch apart on rack of a broiler pan.
Bake breadsticks 20 minutes, or until coating is caramelized and bacon is
deep golden. Loosen breadsticks gently from rack with a metal spatula and
cool until firm enough to pick up, 10 to 15 minutes. Bacon will become
crisp and breadsticks will harden as they cool.
Serve breadsticks at room temperature.
Yield: 30 hors d’oeuvres
NOTES : Recipe courtesy of
Yields
1 Servings