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30 thin slices bacon
30 whole grissini (long thin breadsticks)
1/3 cup firmly packed light brown sugar
3 Tbs. pure chili powder
Preheat oven to 350 degrees. Let the bacon come to room temperature so it's pliable. Wrap one bacon slice gently in
a spiral around each breadstick. In a shallow dish long enough to fit the breadsticks, stir together the brown sugar
and chili powder. Press out any lumps or brown sugar with a fork. Roll each bradstick gently in mixture, coating bacon
well and arrange about 1/2 inch apart on the rack of a broiler pan. Bake the breadsticks for about 20 minutes or until the coating is carmelized and bacon is deep golden. Loosen the breadsticks GENTLY from the rack. They will be very soggy! Allow to cool about 15 minutes. The bacon will become crip and the breadsticks will harden as they cool. Serve at room temperature.
30 whole grissini (long thin breadsticks)
1/3 cup firmly packed light brown sugar
3 Tbs. pure chili powder
Preheat oven to 350 degrees. Let the bacon come to room temperature so it's pliable. Wrap one bacon slice gently in
a spiral around each breadstick. In a shallow dish long enough to fit the breadsticks, stir together the brown sugar
and chili powder. Press out any lumps or brown sugar with a fork. Roll each bradstick gently in mixture, coating bacon
well and arrange about 1/2 inch apart on the rack of a broiler pan. Bake the breadsticks for about 20 minutes or until the coating is carmelized and bacon is deep golden. Loosen the breadsticks GENTLY from the rack. They will be very soggy! Allow to cool about 15 minutes. The bacon will become crip and the breadsticks will harden as they cool. Serve at room temperature.