Save My oven timer rang while I was still licking sugar off my thumb, realizing I'd just invented something dangerous. I had leftover bacon and a half-empty bag of brown sugar, and what started as curiosity turned into a tray of glossy, twisted bacon that disappeared before it fully cooled. My neighbor smelled them through the window and knocked, asking if I was opening a breakfast cart.
I brought these to a potluck once, stacked in a mason jar like breadsticks, and they vanished before the main course. Someone asked if I'd catered it, and I just smiled because the whole batch cost less than a fancy cheese plate. I've made them for brunches, tailgates, and once as a garnish for bourbon cocktails, and every time, someone asks for the recipe.
Ingredients
- Thick-cut bacon: The thickness matters here because thin bacon burns before it caramelizes, and you want enough structure to hold the twist without falling apart.
- Light brown sugar: Packed brown sugar melts into a sticky glaze that clings to every ridge of the bacon, and the molasses adds depth you won't get from white sugar.
- Ground cinnamon: This is the bridge between sweet and savory, warming the sugar without overpowering the pork.
- Cayenne pepper: Just a whisper of heat cuts through the sweetness and keeps these from feeling like dessert, though you can skip it if you prefer pure comfort.
Instructions
- Prep the oven and rack:
- Preheat to 350°F and line your baking sheet with foil, then set a wire rack on top so the bacon cooks evenly and the fat drips away. This step keeps the twists crispy instead of soggy.
- Mix the spiced sugar:
- Combine brown sugar, cinnamon, and cayenne in a shallow dish, breaking up any clumps with your fingers. The mixture should feel like damp sand.
- Coat the bacon:
- Press each bacon slice into the sugar mix, flipping to coat both sides completely. Don't be shy, the sugar will melt and stick as it bakes.
- Twist and arrange:
- Hold each end of a coated bacon slice and twist it several times into a tight spiral, then lay it on the rack with space between each one. They'll puff and spread slightly as they cook.
- Finish with extra sugar:
- Sprinkle any leftover spiced sugar over the twists for extra caramelization. Every bit counts.
- Bake until crisp:
- Slide the tray into the oven and bake for 25 to 30 minutes, rotating halfway through so they brown evenly. They're done when the edges are dark and glossy.
- Cool before serving:
- Let them rest on the rack for 5 minutes so the sugar hardens into a crisp shell. They'll firm up as they cool.
Save The first time I served these at a holiday brunch, my uncle grabbed three off the platter and declared them better than dessert. He ate them with his coffee, fingers sticky, grinning like a kid sneaking cookies. That's when I knew this wasn't just bacon anymore, it was a conversation starter, a memory maker, something people would ask about months later.
Storing and Reheating
These keep in an airtight container at room temperature for up to two days, though they rarely last that long. If you need to reheat them, spread them on a baking sheet and warm in a 300°F oven for 5 minutes to re-crisp the coating. Microwaving will make them soggy, so resist the urge.
Flavor Variations
I've swapped the cinnamon for smoked paprika and a pinch of chili powder for a savory version that pairs beautifully with beer. Maple sugar instead of brown sugar deepens the sweetness, and a tiny bit of nutmeg makes them feel more like fall. You can also drizzle them with melted dark chocolate after they cool for a truly wild flavor combo.
Serving Suggestions
These work as a brunch side next to scrambled eggs and fresh fruit, but I've also crumbled them over roasted Brussels sprouts and tucked them into grilled cheese sandwiches. They're stunning on a cheese board, served alongside sharp cheddar and honeycomb.
- Stack them upright in a glass for a cocktail party snack that looks effortlessly elegant.
- Crumble leftovers over vanilla ice cream for a salty-sweet sundae that shouldn't work but absolutely does.
- Wrap them individually in parchment and tie with twine for edible gifts that people will actually want.
Save Make a double batch because the first tray will disappear while you're plating the second. Trust me on this one.
Recipe Q&A
- → Can I prepare these bacon twists ahead of time?
Yes, you can assemble the twists several hours in advance and refrigerate them on the baking sheet until ready to bake. Add 2-3 minutes to the baking time if baking from cold.
- → How do I prevent the bacon from curling unevenly?
Using a wire rack on top of your baking sheet ensures even air circulation around each twist. Rotating the tray halfway through baking also helps achieve uniform crisping and caramelization.
- → What can I substitute for the cayenne pepper?
Try black pepper, smoked paprika, or a pinch of nutmeg for different flavor profiles. You can also omit it entirely for a purely sweet preparation.
- → Why does the coating sometimes slide off during baking?
Ensure the bacon slices are thoroughly coated on both sides and that you use packed brown sugar for better adhesion. Sprinkle extra mixture over the twists before baking for insurance.
- → How should I store leftover bacon twists?
Store cooled twists in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in a 325°F oven for 5 minutes to restore crispness.
- → Can I make these with thin-cut bacon instead?
Thin bacon will cook faster and may become overly crispy. Reduce baking time to 18-22 minutes and monitor closely to prevent burning.