Save My kitchen smelled like a carnival the morning I first twisted bacon with cinnamon sugar. I was experimenting with brunch ideas, half-asleep, when the scent pulled me fully awake: smoky, sweet, and impossibly inviting. The bacon emerged from the oven lacquered and glossy, the sugar caramelized into a crisp shell that crackled under my fingertips. I ate three twists standing by the stove before anyone else got up.
I brought these to a brunch potluck once, stacked on a plain white plate with no explanation. They disappeared in minutes, and someone asked if I'd ordered them from a bakery. The best part was watching people take a cautious first bite, then immediately reach for another. One friend called them dangerous, which I took as the highest compliment.
Ingredients
- 12 slices thick-cut bacon: Thick-cut holds its shape during twisting and gets wonderfully crisp without burning, so don't skimp on quality here.
- 1/3 cup light brown sugar, packed: Brown sugar melts into a toffee-like glaze that clings to every ridge of the bacon, adding moisture and deep caramel flavor.
- 1 teaspoon ground cinnamon: Cinnamon brings warmth and a bakery-like aroma that balances the savory pork beautifully.
- 1/8 teaspoon cayenne pepper: Just a whisper of heat keeps the sweetness from becoming cloying and adds complexity.
Instructions
- Preheat and Prep:
- Set your oven to 350°F and line a baking sheet with parchment or foil, then place a wire rack on top. The rack lets heat circulate around the bacon so it crisps evenly instead of steaming in its own fat.
- Mix the Spiced Sugar:
- Combine brown sugar, cinnamon, and cayenne in a shallow dish, breaking up any lumps with your fingers. The mixture should feel like damp sand and smell like autumn.
- Coat the Bacon:
- Dredge each bacon slice through the sugar mixture, pressing gently to coat both sides. Don't be shy, the sugar will melt and cling during baking.
- Twist and Arrange:
- Hold each coated strip by the ends and twist several times to form a tight spiral, then lay on the wire rack with space between each twist. They'll shrink slightly as they cook but need room to crisp.
- Sprinkle Extra Sugar:
- Dust any remaining spiced sugar over the twists for an extra layer of caramelization. Every bit counts toward that glossy finish.
- Bake Until Golden:
- Bake for 25 to 30 minutes, rotating the tray halfway through, until the bacon is deeply browned and the edges look candied. The sugar will bubble and darken beautifully.
- Cool and Set:
- Let the twists rest on the rack for 5 minutes so the caramelized coating hardens into a crisp shell. They'll firm up as they cool and become easier to handle.
Save These twists became my secret weapon for holiday mornings and lazy Sunday gatherings. There's something about handing someone a piece of candied bacon that feels generous and a little indulgent, like you went out of your way even though the recipe is almost foolproof. They've turned skeptics into believers more times than I can count.
Choosing Your Bacon
Thick-cut is non-negotiable here because thin bacon shrivels too much and can burn before the sugar properly caramelizes. Look for evenly sliced strips without too much fat on the ends, which tend to render unevenly. I've had good luck with applewood-smoked varieties, but any quality thick-cut will deliver that perfect chewy-crisp texture.
Adjusting the Heat
If you're nervous about cayenne, start with just a pinch or leave it out entirely for a purely sweet version. On the other hand, if you love heat, try doubling it or adding a tiny bit of smoked paprika for depth. I once accidentally added too much cayenne and the twists became a spicy challenge that half my guests loved and half couldn't finish.
Serving and Storing
These are best served warm or at room temperature when the coating is still slightly tacky. If you need to make them ahead, store cooled twists in an airtight container for up to two days and reheat briefly in a low oven to restore crispness. They also crumble beautifully over salads, into scrambled eggs, or as a garnish for creamy soups.
- Serve them on a platter with toothpicks for easy grabbing at parties.
- Pair with a sharp cheese or tangy mustard dip to balance the sweetness.
- Leftover twists can be frozen and reheated from frozen at 300°F for about 10 minutes.
Save Once you taste that first bite, crisp and sweet with a hint of spice, you'll understand why I keep making these. They're the kind of recipe that makes people ask for the secret, and the secret is there isn't one, just good bacon and a little sugar magic.
Recipe FAQ
- → Can I make these bacon twists ahead of time?
Yes, you can prepare the twists up to 2 hours ahead and store them at room temperature. For best results, reheat in a 300°F oven for 5 minutes to restore crispness before serving.
- → What type of bacon works best for this preparation?
Thick-cut bacon is recommended as it holds up better during twisting and baking, creating a more substantial texture. Regular bacon can be used but may cook faster and be more delicate to handle.
- → How do I prevent the sugar from burning?
Using a wire rack allows heat to circulate evenly and fat to drip away, preventing burning. Rotating the tray halfway through baking also ensures even caramelization without scorching.
- → Can I adjust the spice level?
Absolutely. Omit the cayenne pepper for a purely sweet version, or increase it to 1/4 teaspoon for more heat. You can also add a pinch of black pepper or smoked paprika for different flavor profiles.
- → How should I store leftover bacon twists?
Store cooled twists in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F oven for 5-7 minutes to restore crispness before serving.
- → What can I serve with these bacon twists?
They pair wonderfully with brunch items like eggs and pancakes, work as cocktail party appetizers with cheese boards, or can be crumbled over salads and soups for added texture and flavor.