This is one of those treats that my mom makes, she got the recipe from a lady at church, who got the recipe from another lady, who etc, etc, etc.
Bacon Wrapped, Brown Sugar Baked, Cocktail Weenies (what they are, and all the ingredients all wrapped up in their name – it doesn’t get simpler folks)
Last night I attended an ornament exchange party at a friend’s house. I brought a half batch of these weenies with me (only a half batch because I know there were only 6 guests). These gals ate them all, and they could not stop saying how tasty they were…it never ceases to amaze me how quickly women will forget the crudite when bacon hits the scene! Of course, because I’ve completely lost my mind waiting for this baby to even hint that he is going to start makng his way out, I forgot to take a picture before running out the door to the party. Seriously though, google: Brown Sugar Smokies and you’ll get a thousand pictures.
Here’s what you need:
A pack of bacon (get the stuff that tastes really good)
A box of brown sugar
2 packs of Lil’ Smokies (Hillshire farm cocktail weenies – you could do this with with the Turkey ones and turkey bacon – but I usually use the all-beef kind)
Cut your strips of bacon into thirds (or fourths if it’s long enough to make four pieces that completely wrap around the weenie)
Wrap each weenie with a piece of bacon and secure with a toothpick.
Layer the weenies into a casserole pan, I like to put them in neat little rows so they cook evenly.
Cover with brown sugar (you can use the whole box or just what you need to thouroughly cover all the weenies and bacon)
Refrigerate overnight (24 hours). *This step is important, you want the weenies and bacon to sit with the brown sugar for at least 4 hours because it draws out the moisture, flavors the bacon and makes the saucey drippings really tasty. If you don’t “marinate” them for a while, the sugar just gets all crusty in the oven – and it’s just not the same. So plan ahead, this is an easy recipe, but planning makes all the difference*
Bake at 400F for 30-45 minutes. The sauce will be bubbly and the bacon with look cooked. If the bacon still looks underdone – keep cooking them until it does.
You can also put these in a slow cooker (I don’t have one, so I can’t give you precise cooking instructions) But a slow cooker would be a great way to keep these warm after you’ve baked them in the oven and probably less mess to transport to a party.
Here are your fair warnings: 1 – These things are addictive, and obviously not a diet food. 2 – These are extremely hot when first out of the oven – use caution when trying to sneak a fresh one. (think caramelizing sugars and hot bacon grease = serious burnage) 3 – Wrap your pan carefully & tightly, before transport, remember, they are probably hot. I would suggest wrapping the whole works in a bath towel (works two ways – you won’t get burned, your food will stay hot) 4 – eat these while hot or still warm. They start to look less appealling when the fat cools and starts to congeal – by then it’s too late and you realize you just ate a dozen of those coated in that now white stuff….but man were they tasty!!
People will eat these up faster than you know – and the best part is you don’t have to tell them how crazy simple they are to make – they can just marvel at your mad kitchen skills.