"Your guests will not be able to resist the sweet and spicy flavor of Bacon Wrapped Pretzels, So, go ahead and make a double batch."
1 package pretzel rods
1 pound bacon (not thick cut)
2 cups brown sugar
3–4 tablespoons red chili powder (or more, if you want it really spicy)
1–2 dashes (or three!) cayenne pepper
Preheat oven to 375°F.
Break the pretzels in half. I have the best luck if I cut them with a very sharp knife. Cut the bacon slices in half.
Mix the brown sugar, chili powder and cayenne in a medium-size bowl and spread the mixture out in a large flat dish.
Coat each strip of bacon on both sides with the brown-sugar mixture, pressing firmly to make sure a lot of it adheres.
Wrap a bacon piece around each piece of pretzel. Place it on a wire rack placed on top of a baking sheet or roasting pan. Try to make sure the tail end of the bacon is on the bottom to avoid it unwrapping during baking.
Bake 10–15 minutes or until bacon cooks and appears crisp. Remove from the oven and let cool on the wire rack, rearranging occasionally while cooling so they don’t stick to the rack. Do not put these on paper towels or they stick.
Note: For easy clean up, line the baking sheet with aluminum foil. After baking, pitch the foil, fill the pan with hot water, and put the wire rack the water upside down to soak. The caramel bacon yucky stuff will melt away.