Snack Recipes - The Bake School https://bakeschool.com/category/snack-recipes/ A website dedicated to baking and the science of baking Tue, 07 Feb 2023 16:32:27 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.3 https://bakeschool.com/wp-content/uploads/2023/09/cropped-Bakeschool-website-favicon-32x32.png Snack Recipes - The Bake School https://bakeschool.com/category/snack-recipes/ 32 32 Toasted maple sesame nuts https://bakeschool.com/toasted-maple-sesame-nuts/ https://bakeschool.com/toasted-maple-sesame-nuts/#comments Tue, 09 Apr 2013 06:47:00 +0000 http://dev6.finelimedesigns.com/2013/04/09/toasted-maple-sesame-nuts/ I made these toasted maple sesame nuts in preparation for a trip. Always pack snacks!

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maple nuts

I made these toasted maple sesame nuts in preparation for a trip. Always pack snacks!

📖 Recipe

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Toasted Maple Sesame Nuts

Course Snack
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 3 cups
Author Janice Lawandi

Ingredients

  • 1 large egg white(s)
  • 45 mL pure maple syrup
  • 1.25 mL cayenne pepper
  • 2.5 mL freshly ground black pepper
  • 3.75 mL grey salt
  • 3 cups mixed nuts (raw) I used 217 grams almonds and 180 grams pecans
  • 45 mL sesame seeds
  • 45 mL millet seeds
Metric - US

Instructions

  • Preheat the oven to 300°F (150 °C). Prepare a rimmed baking sheet by lining it with parchment and set aside for later.
  • In a medium bowl, whisk the egg white til it is frothy, then add the maple syrup, cayenne, pepper, and salt.
  • Toss in the nuts and seeds, and stir with a wooden spoon til everything is evenly mixed and coated (this takes a few minutes to really get everything evenly coated).
  • Pour the syrupy nut mixture onto the prepared pan and toast them for 25 to 30 minutes (stirring if needed every 10 minutes or so).
  • Let cool completely before packing into jars.

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]]> https://bakeschool.com/toasted-maple-sesame-nuts/feed/ 3 Sourdough Discard Crackers https://bakeschool.com/sourdough-discard-crackers/ https://bakeschool.com/sourdough-discard-crackers/#respond Thu, 29 Sep 2022 16:52:25 +0000 https://bakeschool.com/?p=35175 Learn how to make crispy sourdough discard crackers. This easy recipe is a great way to quickly use up the discarded sourdough starter you accumulate from regularly feeding your starter. If you are building up a new sourdough starter, you are likely feeding it daily (or even twice a day!), which means you are discarding...

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]]> Learn how to make crispy sourdough discard crackers. This easy recipe is a great way to quickly use up the discarded sourdough starter you accumulate from regularly feeding your starter.

A bowl of homemade crackers served with cheese and charcuterie.

If you are building up a new sourdough starter, you are likely feeding it daily (or even twice a day!), which means you are discarding often. Using the method for how to grow a new sourdough starter, you will discard 50 grams of starter every day. This means you will end up with 250 grams of sourdough discard in only 5 days.

Cue sourdough crackers. They are easy to make and they are excellent to have on hand for snacking or if companies coming to serve with drinks!

Jump to:

Ingredients

You likely have all the ingredients you need to make sourdough crackers:

Ingredients to make sourdough discard crackers with olive oil, measured out and ready to make the dough.
  • sourdough starter discard—this is the starter I discard every time I feed my sourdough starter. Do not use discard from a brand new starter that you are just beginning. Use starter from one that is established.
  • olive oil—I use the olive oil I cook with, which is an affordable extra virgin olive oil. Nothing too fancy.
  • flour—I use regular bleached all purpose flour for crackers.
  • salt—I use table salt in crackers because I want them to be salty.
  • spices—hot pepper flakes work great, though some people will incorporate garlic or onion powder.
  • toppings—coarse/flaky sea salt, as well as spice blends or za'atar make great toppings for crackers

Please see the recipe card for the exact ingredients and quantities.

Note: The most "tricky" ingredient on the list is the sourdough starter discard because you will have to have sourdough starter leftover from multiple feedings to make this recipe. I like to store the discard in a clean 250 mL (1 cup) jar in the fridge. I add to it every time I feed my starter. When the jar is full, I promptly make crackers with it.

Substitutions and Variations

With a short list of ingredients, the substitutions are limited.

  • Flour - I use bleach all-purpose flour to make the dough, but you can use a combination of all-purpose with rye, whole wheat, or other whole grain flour. Replace up to 20 % of the weight of flour with your alternative. More may make the dough harder to work with.
  • Oil - you can replace the olive oil with canola oil or another vegetable oil. Use an oil you like to eat, but watch for oils that are very flavourful because they may impart a stronger taste to the crackers
  • Spicy - add chili pepper flakes to the dough and also sprinkle on top with salt before baking. I also like to sprinkle with freshly ground black pepper
  • Everything but the bagel - grab your favourite "everything but the bagel" seasoning mix and sprinkle generously on the crackers before baking them
  • Sour - sprinkle with sumac and salt before baking for a play on salt and vinegar crackers
  • Middle Eastern - sprinkle with za'atar before baking. It's a blend of dried thyme, oregano, sesame seeds, and sumac) and it's so delicious on crackers!
  • Italian - I'm obsessed with Trader Joe's "Spicy Italian sprinkle," which contains fennel seeds that add a really lovely flavour

If you are using a spice mix or seasoning mix, if it's quite salty, you may have to pull back on the salt in the dough. You will have to do a little trial-and-error to find just how salty you want your crackers and what works with the seasoning mixes you are using.

Instructions

Crackers are easy. Mix the dough in a bowl, shape it into a disk to chill overnight, then roll it out and cut it into crackers. Season generously and bake them until golden brown and crispy!

Dry ingredients plus olive oil and spices in a bowl to make dough for crackers.

Combine all the ingredients (except for the garnishes) in a medium bowl.

Combining dough in a bowl to make crackers.

Use a dough whisk to mix the dough well.

Kneading dough to make crackers.

Knead the dough a little to bring it together into a smooth disk.

Cracker dough stored in a reusable resealable sandwich bag.

Wrap the disk of dough and chill it overnight in the refrigerator. I like to use a 450 mL Stasher bag to chill the dough overnight.

Two sheets of cracker dough rolled out thin and placed on a sheet pan lined with parchment.

Roll out the dough with either a rolling pin by hand, or you can use a pasta machine, gradually increasing the setting from 1 to 4 or 5 for crackers that are fairly thin, but not too thin (⅛–1/16" thickness or 1.6 to 3.2 mm thick). Place them on half sheet pans lined with parchment paper

Sourdough discard crackers before baking in the oven.

Use a pizza wheel (pizza cutter) or a knife to cut out crackers. Leave them where they are on the parchment paper because they are too soft to move around at this stage.

Tip: If you plan on making crackers every week, I highly recommend trying to use a pasta machine to roll out the dough. You can use a hand-cranked model, but I love to use the KitchenAid pasta roller attachment for my stand mixer so all I have to do is guide pieces of the dough through the rollers, while the machine does the work.

Sheets of rolled out cracker dough garnished with spices and salt, ready to be cut out and baked

Make sure to season the crackers generously

Bake the crackers until they are light golden brown. Honestly, it can be tricky because it seems they go from underbaked to burnt the minute you turn your back. Pay attention towards the end of the baking to make sure they don't brown too much.

Freshly baked sourdough discard crackers on a sheet pan.

Hint: if the crackers get too dark, immediately pull the sheet pan out of the oven and dump the crackers onto another pan quickly to get them cooled down as fast as possible. This will slow down any further browning.

A sheet pan of golden brown baked crackers topped with salt, spices and sesame seeds.

Storage

Store the baked crackers in an airtight container in a cool dry place for up to one month. They store very well as long as they stay dry.

If the crackers are exposed to humidity, they will become chewy and the texture won't be as nice. If this happens, try to place them on a sheet pan at 300 °F and heat them in the oven to try to evaporate the water and recover that crispy texture.

Top tip

A bowl of homemade crackers.

Keep your jar of discard in the refrigerator and every time you have enough to make crackers, do so. This way, it never goes to waste and you'll always have a snack on hand.

Sourdough Discard Cracker FAQs

Can I add cheese to sourdough discard crackers?

I've been testing out versions with cheese, or dried powdered cheese (similar to the orange powder in boxed macaroni and cheese), but with mixed results. Powdered cheese tends to brown/burn too fast before the crackers are done drying out. So for now, I can't recommend using cheese as a topping or in the cracker dough.

Can I use discard from a new starter that I've just started building up?

No, you cannot use discard from a fresh starter before it's "established" and thriving. The pH of new starter is too high to store. It goes bad quickly as it is contaminated with microorganisms that aren't the good kind you find in sourdough starter yet. For this reason, you need to build up the starter first before using it to bake with.

Other Savoury Baking Recipes

Baking doesn't always have to be sweet! In fact, I love to bake savoury treats. Here are some savoury baking recipes to try:

If you tried this recipe for the best sourdough discard crackers (or any other recipe on my website), please leave a ⭐ star rating and let me know how it went in the comments below. I love hearing from you!

📖 Recipe

A bowl of homemade crackers served with cheese and charcuterie.
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Sourdough Discard Crackers

Learn how to make the best sourdough discard crackers with this easy recipe. You can roll the dough for these olive oil crackers with a rolling pin, though I prefer to use a pasta machine to do the job quickly.
Course Snack
Cuisine American
Prep Time 25 minutes
Cook Time 20 minutes
Chill time 1 day
Total Time 1 day 45 minutes
Servings 8
Calories 160kcal
Author Janice Lawandi

Equipment

Ingredients

Sourdough discard cracker dough

Finishing

  • Flaky sea salt
  • za'atar or your favourite spice blend
Metric - US

Instructions

Sourdough discard cracker dough

  • Combine all the ingredients in a medium bowl. Use a Danish dough whisk or a wooden spoon to mix them well. The dough will be a little shaggy at first.
  • Knead the dough a few times to smooth it out, then shape it into a disk.
  • Cover the bowl in plastic wrap or place the disk of dough in a reusable sandwich bag.
  • Refrigerate the dough overnight or for up to 2 days.

Finishing

  • Preheat the oven to 350 °F (175 °C).
  • Roll out the dough until it is very thin. You can do this with a rolling pin between two sheets of parchment. I prefer to use a pasta roller to do the job, dividing the dough into 8 equal pieces and passing each piece through the machine from setting 1 to 4 until each forms a long, thin strip of dough.
  • If rolled out by hand on parchment, remove the top paper and transfer the parchment sheet with the dough to a sheet pan. If rolled out with a pasta roller, transfer the strips of dough to parchment paper-lined sheet pans.
  • Sprinkle the rolled out cracker dough generously with flaky salt and garnish with za'atar or your favourite spice blend.
  • Cut the dough into 1 inch squares using a pizza wheel.
  • Bake the crackers until golden brown. This takes about 20 minutes or so.
  • Let cool, then transfer to an airtight container to store for up to one month.

Notes

Nutrition

Calories: 160kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1mg | Potassium: 21mg | Fiber: 1g | Sugar: 0.1g | Calcium: 3mg | Iron: 1mg

FAQ

Why is my cracker dough tearing and hard to roll out?

I have noticed that if you store the cracker dough in the fridge for more than 2 or 3 days maximum, the structure within the dough (gluten) breaks down and the dough tears more easily when rolled. It becomes so delicate that it is too difficult to roll out with a pasta roller, and hard to manipulate when rolled thin. Make sure to roll out your cracker dough within a couple days of making the dough!

Why are my crackers soft and chewy?

You have to bake crackers for long enough to evaporate the water so that they dry out. If there's any residual water left in the crackers, they are chewy and bendable, instead of crispy and crunchy. Make sure to bake them until golden brown, but keep an eye on them towards the end of the baking time because they burn quickly!

Why won't my crackers brown nicely in the oven?

The crackers are baked in a moderate oven (350 °F) for approximately 20 minutes. It takes that long for the colour to develop in them because remember sourdough discard tends to be quite acidic! Sourdough starter has a pH below 5, so the dough tends to be quite acidic too and Maillard browning reactions will be slower. Maillard browning is faster at higher pH (more basic or alkaline).

What is discard?

Each time you feed your sourdough starter, you will remove a portion to use it to make bread, or you will discard it. This ensures you have a small, manageable amount of starter. If you don't ever discard or remove a portion and continue to feed it, you will end up with a huge amount of starter, more than you can use to make bread as a home baker.

When can I use sourdough discard?

When you first mix a new starter, throw out the discard every day for at least the first week, if not two weeks. On the first days of building a new starter, the lactic acid and acid-loving microbes aren't present or thriving yet. You'll notice the smell of your starter may be odd or cheesy. Throw out the discard every feeding until the starter smells sour or boozy, after a week to two weeks of consistent feeding. After this point, you can use the discard to make crackers and the starter to make bread.

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]]> https://bakeschool.com/sourdough-discard-crackers/feed/ 0 Toasted pumpkin seeds https://bakeschool.com/toasted-pumpkin-seeds/ https://bakeschool.com/toasted-pumpkin-seeds/#respond Sun, 18 Oct 2020 18:26:28 +0000 https://bakeschool.com/?p=20829 Save those pumpkin seeds to make this easy snack with only 3 ingredients (actually 2 ingredients if you don't count the seeds). This toasted pumpkin seeds recipe is so simple, you're going to want to buy whole pumpkins often to make more! If you love to bake with pumpkin, order your copy of the e-book...

The post Toasted pumpkin seeds appeared first on The Bake School.

]]> Save those pumpkin seeds to make this easy snack with only 3 ingredients (actually 2 ingredients if you don't count the seeds). This toasted pumpkin seeds recipe is so simple, you're going to want to buy whole pumpkins often to make more!

Roasted pumpkin seeds in a pink bowl with a pink spoon for serving

If you love to bake with pumpkin, order your copy of the e-book All About Pumpkin so you can celebrate this star ingredient!

Pumpkin seeds are sometimes referred to as pepitas. These seeds don't require shelling to be consumed. They are small and the shells aren't so fibrous so when you eat them, you can eat them whole. You will inevitably have a lot of them when you scoop a pumpkin, here's what to do with them!

If you are a big fan of baking with pumpkin, check out my new e-book All About Pumpkin full of tips and tricks for getting the most out of fall's most beloved ingredient!

The size of the seed will vary. Sugar pumpkins yield small seeds that are perfect for toasting and eating whole (shell and all). On the other hand a carving pumpkin (jack-o-lantern) or bigger pumpkins may yield larger seeds with a tougher shell. Those pumpkin seeds can also be toasted using the same technique and recipe, but when it's time to eat them, you may want to crack open the shell and eat only the green seed inside because the outer shell can be tough to chew and can be hard to digest for many people.

Ingredients to make toasted pumpkin seeds

I've used this same technique to toast acorn squash seeds and this worked beautifully yielding crispy seeds as pictured. Any squash or pumpkin that yields small seeds will work well here. However, if the seeds are larger with a thicker shell, like carving pumpkins or kabocha squash seeds, when you toast these in the shell, you'll notice the shell is tougher to chew (and to digest), so for bigger seeds, when you snack on them, you'll have to break them open with your teeth to extract the little green seed inside the shell. If you aren't sure, just give it a try and see what happens!

Soak pumpkin seeds in a bowl of water before baking.

For crispy toasted pumpkin seeds, soak them before baking

Once you've removed the seeds from the pumpkin, be sure to manually take away as much of the pumpkin flesh that's left behind, but if you can't get it all off, don't worry: the next step is soaking the pumpkin seeds in cold water. The soaking step yields roasted seeds that are more crispy and the soak gives you ample opportunity to rinse away any extra gunk before baking.

After soaking seeds for about an hour, drain well, rinse a few times, then dump the strained seeds on a clean kitchen towel to pat dry thoroughly. 

Pumpkin seeds on a sheet pan lined with parchment ready to be toasted in the oven

When you roast pumpkin seeds on a sheet pan to toast them, use a little oil and salt for the best flavour. Make sure you don't over-bake them because if the seeds brown too much in the oven, the flavour can become bitter and they are less tasty to snack on. If you'd prefer to make unsalted toasted pumpkin seeds, just skip the salt in the recipe and toast them in plain oil.

Once toasted, cool them completely and store the pumpkin seeds in an air-tight container to prevent them from becoming soggy.

Pumpkin seeds toasted on a sheet pan lined with parchment paper.

📖 Recipe

A pink bowl of toasted pumpkin seeds with a pink spoon for serving
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Toasted Pumpkin Seeds

Save those pumpkin seeds and make toasted pumpkin seeds, a super easy snack!
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Soak time 1 hour
Total Time 1 hour 25 minutes
Servings 6
Calories 131kcal
Author Janice Lawandi

Equipment

Ingredients

  • 125 mL pumpkin seeds from a Sugar pumpkin or from an Acorn squash
  • 7.5 mL canola oil
  • grey salt to taste (or you can use kosher salt or a flaky sea salt)
Metric - US

Instructions

  • Place the fresh pumpkin seeds in a big bowl. Pour cold water over top, stir with a fork, then let soak for 1 hour.
  • Drain the pumpkin seeds and rinse well. Dump the drained seeds on a large clean kitchen towel and pat dry.
  • Preheat the oven to 375 ºF (190 °C). Line a sheet pan with parchment paper.
  • Transfer the soaked seeds to a clean bowl. Add the oil and a generous sprinkling of salt (as little or as much as you want). Stir well to coat the seeds.
  • Place the pumpkin seeds on the sheet pan spreading them out into an even, single layer if possible so that they can dry properly. Roast for about 15 minutes or until golden brown. Don't let them get too dark because they will taste bitter so keep an eye on them when you bake them!
  • Let the toasted seeds cool completely, then transfer to an air-tight container to store.

Nutrition

Calories: 131kcal | Carbohydrates: 3g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Sodium: 4mg | Potassium: 164mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 11mg | Iron: 2mg
A pink bowl of toasted pumpkin seeds with a pink spoon for serving

Once you've made toasted pumpkin seeds, besides snacking on them, you can try adding them to your favourite brittle recipe to make pumpkin seed brittle!

If you find the shell of your pumpkin seeds are tough, even after toasting them, it could be the type of pumpkin you used and the size of the seeds. The bigger the pumpkin or squash, the bigger the seeds and the tougher the shell. So small Acorn squash and Sugar Pie pumpkins yield crispy, easy-to-chew seeds that you can snack on, shell and all, while larger carving pumpkins (jack-o-lantern type) and Kabocha squash, for example, yield seeds with tougher shells, even after roasting. Here's a photo so you can see the difference in the size of the seeds.

Toasted kabocha seeds compared to toasted acorn squash and Sugar pumpkin seeds to show that Kabocha and big pumpkins yield bigger seeds.

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]]> https://bakeschool.com/toasted-pumpkin-seeds/feed/ 0 Chili lime popcorn https://bakeschool.com/chili-lime-popcorn/ https://bakeschool.com/chili-lime-popcorn/#comments Tue, 07 May 2013 23:58:00 +0000 http://dev6.finelimedesigns.com/2013/05/07/chili-lime-popcorn/   I'm convinced that a bowl of freshly-popped popcorn can make all sorts of miserable situations at least a tiny bit better.     I like to douse my buttered popcorn in Frank's Red Hot, which yields soggy popcorn that kind of tastes like chicken wings. I know you're thinking it's weird, but trust me,...

The post Chili lime popcorn appeared first on The Bake School.

]]> Chili lime popcorn made with chili powder, lime zest

 

I'm convinced that a bowl of freshly-popped popcorn can make all sorts of miserable situations at least a tiny bit better.

Basic ingredients for making popcorn

 

Spice up your popcorn with chili lime popcorn

 

I like to douse my buttered popcorn in Frank's Red Hot, which yields soggy popcorn that kind of tastes like chicken wings. I know you're thinking it's weird, but trust me, soggy chicken-wing-flavored popcorn is pretty awesome. Just do it and thank me later.

Then there's chili lime flavored popcorn. I struggled a lot with how to get this one right. Obviously the easy way to make chili lime popcorn is to just take your buttered popcorn and sprinkled with chili powder, salt, and sprinkle with lime juice. This totally works, but again, this yields damp popcorn. Recently, my new strategy is to omit the lime juice and use citric acid instead. It's a powder, and it's how many chip companies impart that tangy citrus flavor to snacks without the water. It works, and when combined with a little lime zest, lots of chili powder and salt, it's winning. For more recipes to make with popcorn, try this popcorn brittle and popcorn brittle brownies.

 

📖 Recipe

Spice up your popcorn with chili lime popcorn
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Chili Lime Popcorn

Chili lime popcorn is a light snack full of flavour with lime zest and chili powder. Give your popcorn extra tang without making it soggy by using a pinch of citric acid powder 
Course Snack
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 2
Calories 281kcal
Author Janice Lawandi

Ingredients

  • 400 grams popped popcorn
  • 45 grams unsalted butter or even more, melted
  • 5 mL chili powder or more
  • 2.5 mL Diamond Crystal fine kosher salt optional, if you find your popcorn isn’t salty enough from the butter
  • 2 pinches citric acid or the juice of a lime
  • ½ lime or more, zested
Metric - US

Instructions

  • Toss together the popcorn with all the ingredients and thoroughly mix. Taste it and adjust your seasoning accordingly.

Notes

Find citric acid on Amazon

Nutrition

Calories: 281kcal

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]]> https://bakeschool.com/chili-lime-popcorn/feed/ 7 Candied bacon jerky https://bakeschool.com/candied-bacon-jerky/ https://bakeschool.com/candied-bacon-jerky/#comments Tue, 17 Sep 2013 05:50:00 +0000 http://dev6.finelimedesigns.com/2013/09/17/candied-bacon-jerky/ This is a homemade candied bacon jerky recipe that is made at home, in the oven, without a dehydrator. There was this Montreal foodie craft fair, le Salon J'ai Faim, several months back. And at this fair, there was this one booth selling candied bacon jerky, and the company that made that bacon was J.J.Comestibles....

The post Candied bacon jerky appeared first on The Bake School.

]]> This is a homemade candied bacon jerky recipe that is made at home, in the oven, without a dehydrator.

Candied bacon without a dehydrator

There was this Montreal foodie craft fair, le Salon J'ai Faim, several months back. And at this fair, there was this one booth selling candied bacon jerky, and the company that made that bacon was J.J.Comestibles. The bacon they were selling was sweet and salty, with a little kick from some cayenne. It was THE best bacon I've ever had. I bought myself one piece to test it out, and then I went back for a whole bag of their candied bacon because it was so fantastic.

Confession: I am totally hung up on and still in love with the bacon fat strips in that bacon from J. J. Comestibles. It was sweet, crispy, bacon-y goodness. It was so delicious that I almost didn't share. Almost. I mean, come on: just look at it!

Spicy bacon jerky in the oven

It's taken me months to try to make it myself for a few reasons, but mainly my paralyzing fear of the smoke detector. When that sucker goes off, all hell breaks loose in my apartment. There is usually a mad, panicked scramble for a step ladder. The fight to quickly find a kitchen towel among my mess. Then there's me on the ladder, heart pounding, desperately trying to fan the smoke detector into understanding there's no fire. Meanwhile, my cat is long gone, having bolted straight to the closet. She is no help when alarms sound (or for that matter, when doorbells ring or somebody knocks at the door). Making candied bacon had me fretting over this scenario because in my mind, a hot oven plus sugar dripping into bacon fat equals smoke, doesn't it?

I don't have the secret to J. J. Comestibles' bacon jerky, but I have this version to tide me over in the meantime. This candied bacon jerky recipe yields crispy salty-sweet bacon with a slight chew and a kick of cayenne (and hooray! no smoke!). It's everything I was looking for. Of course, if J. J. Comestibles happens to be selling some candied bacon jerky at the next fair, I will line up for it again, and again, and again, even if I can make my own at home. It's that good.

What is bacon jerky?

Bacon jerky is a snack made from strips of bacon that are dried out. It can be made in the dehydrator or the oven, just like beef jerky. You can also make candied bacon jerky by coating the bacon strips with brown sugar before baking. This will yield a sweet coating that you can also add cayenne to if you'd like spicy bacon jerky.

How do you make bacon jerky without a dehydrator?

If you don't have a dehydrator to make bacon jerky, use your oven. Bake the bacon jerky low and slow in a low temperature oven for many hours, almost 3 hours if you can. This allows the bacon to cook and dehydrate to become crispy and a little chewy. Flip the strips every hour to make sure that the bacon dries out as evenly as possible.

📖 Recipe

Candied bacon jerky
Print

Candied Bacon Jerky

Spicy candied bacon jerky baked in the oven so that you can make bacon jerky in the oven without a dehydrator. 
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 10
Calories 130kcal
Author Janice Lawandi

Ingredients

  • 100 grams light brown sugar
  • 1.25 mL cayenne
  • 10 strips bacon I used the reduced sodium bacon that my grocery store sells, nothing fancy
Metric - US

Instructions

  • Preheat the oven to about 225 °F (107 °C). Use a rimmed baking sheet with a fitted rack for this recipe if you can. Line the baking sheet with foil and spray the rack generously with cooking spray.
  • In a shallow bowl, combine the brown sugar and cayenne. Dip/pat each slice of bacon on both sides in the sugar mixture, shaking off excess, and then place on the wire rack (note: you may or may not be able to squeeze them all on one pan).
  • Bake the bacon for about 2.5–3 hours, flipping the strips every hour. When the bacon is done, it will be a deep mahogany brown and will have shrunk quite a bit. Let the bacon cool a minute then move it around every so often to ensure it doesn’t stick to the pan. The bacon will firm up as it cools. I won’t judge you if you eat it all in one sitting.

Notes

For the baking rack lined sheet pan, I used one from Chicago Metallic, which you can buy on Amazon

Nutrition

Calories: 130kcal | Carbohydrates: 10g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 15mg | Sodium: 148mg | Potassium: 58mg | Fiber: 0.01g | Sugar: 10g | Vitamin A: 29IU | Vitamin C: 0.04mg | Calcium: 9mg | Iron: 0.2mg

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