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Ingredients
- 30 x Thin slices bacon, (about 1 lb.)
- 30 whl grissini, (long thin breadsticks)
- 1/3 c. Firmly packed light brown sugar
- 3 Tbsp. Pure chili pwdr, (preferably new mexican*)
Directions
- Preheat oven to 350 degrees.
- Let bacon stand at room temperature to soften slightly, about 10 min.
- Wrap one bacon slice gently in a spiral around each breadstick and arrange on a tray. Breadsticks may be wrapped 4 hrs ahead and chilled, covered.
- In a shallow dish long sufficient to fit breadsticks stir together sugar and chili pwdr till combined well, pressing out any lumps with the back of a fork. Alternatively, sugar mix may be forced through a small sieve into a bowl and returned to dish.
- Roll each breadstick gently in mix, coating bacon well, and arrange about 1/2-inch apart on rack of a broiler pan.
- Bake breadsticks 20 min, or possibly till coating is caramelized and bacon is deep golden brown. Loosen breadsticks gently from rack with a metal spatula and cold till hard sufficient to pick up, 10 to 15 min. Bacon will become crisp and breadsticks will harden as they cold.
- Serve breadsticks at room temperature.
- Yield: 30 hors d'oeuvres
- NOTES :
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