Bacon-Wrapped Crock-pot Hot Dogs With Brown-Sugar Crunch

Grilled frankfurter
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    375 min
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Like complementary colors from opposite sides of the spectrum, salty and sweet flavors together make a dish greater than the sum of its parts. A complex chemical reaction inside your mouth can explain the phenomenon, but you don't need a science degree to take advantage of it.

You use this observation when you add salt to a cake batter or sprinkle it on a not-quite-ripe melon. Similarly, the seemingly incongruous mating of hot dogs, bacon and brown sugar in your slow cooker produces a candied crunch that's neither fully sweet nor fully salty but an entirely delicious fusion of flavors.

What You'll Need

  • 20 hot dogs, cut in thirds
  • 20 slices uncooked bacon, cut in thirds
  • 1 cup packed dark brown sugar

How to Make It

    1. Wrap a piece of bacon around each piece of hot dog and secure it with a toothpick.

    2. Put one layer of bacon-wrapped hot dogs in the bottom of your slow cooker insert and add a generous sprinkling of brown sugar. Repeat with the remaining hot dogs and brown sugar.
    3. Cover and cook on low for 5 to 6 hours or high for 3 to 4 hours.
  • Variations

    • Whisk 1/4 teaspoon cayenne pepper and 1/4 teaspoon garlic powder with the brown sugar before you add it to the slow-cooker crock for a spicy-sweet flavor. Adjust the heat level with more or less garlic and cayenne.
    • Dissolve the brown sugar in a 1/2 cup of bourbon and pour it over the hot dogs.
    • Reduce the brown sugar to 1/2 cup and add 1/4 maple syrup and 2 tablespoons Sriracha or other hot chili sauce to the slow cooker.
    • Substitute kielbasa, cocktail weiners or another favorite smoked sausage for the hot dogs.