| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Charlotte, Observer | 2 | Servings | ||
INGREDIENTS
| 1 | lb | Bacon; thinly sliced |
| 18 | Plain breadsticks; (up to 20) | |
| 1 | c | Brown sugar |
| Cayenne pepper; to taste |
INSTRUCTIONS
Heat oven to 350 degrees. Line 2 rimmed baking sheets with aluminum foil. Put a cooling rack on each sheet. Spiral-wrap 1 slice bacon around each breadstick. In shallow dish, spread out brown sugar and generously sprinkle with cayenne. Roll each bacon-wrapped breadstick in sugar to coat, pressing sugar mixture to bacon as you roll. Place breadsticks on racks. Bake, turning frequently, until bacon is golden, about 15 to 25 minutes. Cool on clean racks. Store in airtight containers. Should be made 1 hour and up to 8 hours in advance. Notes: At the Association of Food Journalists conference in Washington, we were taken to the Cannon Office Building, which holds offices for the House of Representatives, for an afternoon of seminars. The buffet lunch in the ornate dining room included these clever breadsticks from a caterer, Becky Hamill & Co. The breadsticks get soft while baking, but they crisp back up as they cool. Recipe by: Year's best recipes Compiled by KATHLEEN PURVIS Posted to MC-Recipe Digest V1 #982 by Sue <suechef@sover.net> on Jan 04, 1998
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