I had these at a party several months ago and loved them! So, I made them yesterday for a New Year's party and they were a huge hit. I was really running late, with barely enough time for cooking (which was about 30-40 minutes for me, not 20 minutes as suggested in the recipe description), so I just dumped the smokies into a bowl of brown sugar (try not to get the juice from the smokie bag into the brown sugar). The smokies had some juice on them so the brown sugar stuck to them. I mixed it all around and then wrapped them with the bacon and stuck them with the toothpick. I was too cheap to buy center-cut bacon, so I picked up some regular and I really regretted it. Several pieces were almost pure fat and that made it hard for them to crisp up. You definately don't want these to be soggy. Using the broiling pan is not necessary if you have very low fat bacon, you don't want to loose your sugar down the holes too, but using it is a very good idea for fatty bacon. Also, I agree with all who suggested tin foil lining on the bottom pan for catching the grease. Oh, and we turned on the broiler for the last 3-5 minutes fo cooking to get that final attempt to crisp up. In the end they worked out fine. I made up 2 full packages and only got to eat the 1 I tried at home, the rest were gone before I got up to the food table! So easy to make, just be prepared for a possible long cooking time trying to get the bacon to crisp.
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I had these at a party several months ago and loved them! So, I made them yesterday for a New...