Party-Size Candied Bacon Churros

Mini Candied Bacon Churros ~ perfect little bite-sized puffs of deep fried, candied bacon laden, cinnamon-sugar-rolled goodness.  They're easy and fun to make and are a delightful diminutive dessert for your fiesta!  

Yesterday I shared my review and giveaway for Tiny Food Party! Bite-size Recipes for Miniature Meals by Teri Lyn Fisher and Jenny Park of  You can enter to win a copy HERE (through December 31, 2012).

Today I'm pleased to be sharing one of my favorite recipes from Tiny Food Party!Itty-Bitty Candied Bacon Churros.  They were a big hit as a late-night treat at my girls' sleepover last night!

Itty-Bitty Candied Bacon Churros
(from Tiny Food Party! Bite-size Recipes for Miniature Meals by Teri Lyn Fisher and Jenny Park)

Yield:  Approx. 24
Active Time:  Approx. 20 minutes

1 quart vegetable oil, for frying

2 tablespoons unsalted butter
1/2 tablespoon granulated sugar
1/4 teaspoon salt
3/ cup all-purpose flour
2 large eggs
1/2 cup Candied Bacon (see recipe below)

For Topping and Dipping
1/2 cup granulated sugar
2 Tablespoons ground cinnamon
Dulce de Leche or Nutella for dipping (optional, but recommended)

  1. In a large pot, preheat oil to 350 degrees F.
  2. In a medium nonstick saucepan, bring 1/2 cup water, butter, sugar and salt to a boil.  
  3. With a wooden spoon, stir in the flour until a dough forms.  Reduce heat to medium-low and cook for abot 2 minutes, or until batter is thick and sticky.
  4. Remove from heat and beat in eggs, one at a time, until fully incorporated.  (Note:  If dough is too dry and remains in a tight ball, stir in an additional Tablespoon of water.)
  5. Fold in candied bacon.
  6. Scoop batter into a piping bag fitted with a small star tip.  (Note:  My star tip would not allow the dough to pass through because of the bacon bits.  Instead, I removed the tip and allowed the dough to come through the coupler.  It made perfect little uniform churros.  If you do not have a pastry bag, you can use a ziploc freezer bag.  Snip a 1/2" hole in one corner after filling with the dough).
  7. Pipe batter directly into the oil, cutting into 2-inch segments with kitchen scissors to create short, skinny pieces.  Fry in smal batches for 2 to three minutes (or until golden brown).  Transfer to paper towels to drain.     
  8. In a big shallow bowl or baking dish, combine sugar and cinnamon.  Toss hot churros in cinnamon-sugar and serve with warmed dulce de leche or Nutella for dipping.  
Candied Bacon
makes about 1/2 cup

2 tablespoons vegetable oil
1/2 pound bacon, minced
1 1/2 tablespoons granulated sugar

  1. Line a baking sheet with parchment paper.
  2. Warm oil in a large skillet over medium-high heat.  Add bacon and fry, stirring occasionally, for 6 to 8 minutes, or until crisp.  Transfer to a paper towel and drain all but about 2 tablespoons of the bacon grease from the pan.
  3. Return friend bacon bits to the skillet and reduce heat to medium-low.  Sprinkle sugar over top and stir.  Continue stirring until sugar is melted and bacon is well coated (3-5 minutes).  Pour candied bacon onto the prepared sheet and spread in an even layer.  Let cool and dry (about 30 minutes before using).
Tip:  Candied bacon can be stored in an airtight container for up to 3 days.  If it begins to get sticky, spread onto a nonstick skillet and dry out over medium-low heat, stirring occasionally.   
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