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Touchdown Super Bowl Snacks

No matter who you are rooting for this Super Bowl Sunday, try these bacon-wrapped pretzels and caprese pops for the win!

January 29, 2018

Not just for sports fans, bacon-wrapped pretzels and caprese pops are fun to make and delicious any time. These party snacks will disappear as fast as you can make them!

Bacon-Wrapped Pretzels


  • One to two 12-ounce package pretzel rods
  • One to two 1-pound packages uncured thin sliced bacon
  • 1 cup brown sugar, packed
  • 1 tablespoon chili powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne, or to taste


Heat oven to 350 degrees F. Mix brown sugar, chili powder, pepper and cayenne, taste and adjust seasoning, and spread out in a flat baking dish or large plate.

Wind one piece of bacon around each pretzel rod in a spiral, covering evenly and overlapping as little as possible. Roll in the brown-sugar mixture, lightly packing the spice mixture onto the bacon.

Arrange the prepared pretzels on a large, rimmed baking sheet, allowing some space in between each pretzel.

Bake for about 15 minutes, then turn pretzels to evenly cook the bacon. Bake for 15 minutes more on the second side. Time is approximate because no two packages of bacon are alike. Your oven and bacon may need more time; check and keep baking until bacon is bubbly and the sugar has caramelized.

When you turn the rods, you’ll notice that the pretzels are a bit wobbly. They’ll firm back up when they cool. When ready, carefully remove pretzels to a cooling rack, making sure they don’t touch. Serve when cooled and firmed up.

Cook’s note: Each bag of pretzels contains about 30 pretzels, so match the number you’d like to make with the amount of bacon you buy. Thick-sliced bacon doesn’t wrap or cook as well as the thin bacon. Cook bacon pretzels directly on the pan; cooking on a rack doesn’t caramelize them as nicely.

Caprese Pops


  • 1 container cherry tomatoes
  • 1 container small, fresh mozzarella balls -- perline size
  • Fresh basil leaves
  • Bamboo skewers or cocktail picks


Cut a thin slice off the top of each cherry tomato at the stem end and scoop out the insides with a 1/8-teaspoon measuring spoon or paring knife. Place tomatoes cut-side down on a paper towel to absorb any excess moisture.

Slice basil leaves to fit inside the tomatoes, in half or thirds lengthwise, if needed. Place basil leaves over the opening of the tomatoes and press a mozzarella ball into the top. Insert a skewer in the bottom of each tomato and they’re ready to serve.

For a deluxe touch, drizzle them with balsamic syrup, made by boiling 2/3 cup balsamic vinegar and 1 tablespoon brown sugar in a small skillet on medium-high heat until bubbly and thick, and reduced to about 1/4 cup. Cooled and refrigerated, it will keep for up to one month.

Cook’s note: Larger mozzarella balls may not fit in the tomatoes, but you can cut larger sizes into small cubes to fit.