This very simple and very savory treat has been a great success for pretty much every event I have ever brought it to, with the exception to a party that I went to that was hosted by vegetarian friend. So with that said... bake away and ENJOY!
Step 1: Ingredients
For this recipe, I just got
-a 16 oz package of "Lil Smokies"
-16 oz of Bacon. Thick cut, peppered, smokey, its really up to you and your preference in flavor palette. (Make sure the bacon is cold as it becomes easier to work with)
-a 1lb box of dark brown sugar (You can use light brown, however I find that the intensity of the sweetness is lacking. The molasses-y taste is much more vibrant in the dark brown, but again, its totally up to you)
-a box of round toothpicks (Avoid toothpicks with color as the dye will bleed into the food when your baking, and flat ones, as they don't seem as strong to pierce through all that meaty goodness)
-shallow baking dish, glass/ceramic casserole dish, or roasting pan (stay away from cookie sheets as the grease from the bacon may overflow)
Step 2: Prep
Open up your package of bacon and take the whole slab of bacon out of the packaging. Then slice the whole thing in half.
Open up your package of weenies. Id place the weenies in a bowl or something (You won't need all of them) once you open the package as there tends to be a lot of meat juice.... mmmmmmm meat juice.
Step 3: More Prep
Take one piece of bacon (a half piece) and wrap the weenie.
then when the little guy is all snug in the bacon, pierce it with toothpick to secure it in place. Again, make sure the bacon is cold... as it sits, it becomes harder to work with, thus resulting in sloppy little weenies.
Place the bacon wrapped weenie on your baking apparatus.
Line them up so they are closely touching.
Step 4: Apply Brown Sugar
If you are concerned about the amount of sugar.... just keep in mind that your about to eat bacon wrapped meat.... i mean, why start acting healthy with the sugar?
When its all done, throw this bad boy into the oven for about 20-25 minutes, or until the bacon is cooked nicely (to your preference) and there is a slight golden caramelized crust on the bacon from the sugar.