Save to Pinterest The smell hit me first: brown sugar melting into sizzling bacon fat, cinnamon curling up in sweet, smoky ribbons. I was helping a friend set up her holiday brunch table when she pulled a tray of these twists from the oven, and I watched everyone abandon polite conversation to crowd around the cooling rack. One bite and I understood why. The edges were shatteringly crisp, the sugar had turned into a glossy, spiced shell, and the bacon itself stayed tender enough to pull apart with your teeth.
I started making these for every gathering after that brunch, and theyve never lasted more than ten minutes. My brother once ate four in a row, paused, then reached for a fifth with zero shame. Even people who claim they dont like sweet and savory together end up standing near the tray, pretending theyre just passing through. Ive learned to double the batch because no one believes twelve twists will disappear that fast until theyre gone.
Ingredients
- Thick-cut bacon: The thickness matters here because thin bacon burns before it crisps, and you need enough body to hold the twist without falling apart in the oven.
- Light brown sugar: It melts into a glossy caramel coating that clings to every ridge of the twist, and the molasses adds a deeper sweetness than white sugar ever could.
- Ground cinnamon: Just enough to make people ask whats in this, without turning it into a dessert.
- Cayenne pepper: A tiny pinch wakes up the sweetness and keeps it from feeling one-note, though you can skip it if you want pure comfort with no heat.
Instructions
- Preheat and prep your setup:
- Set your oven to 350°F and line a baking sheet with foil or parchment, then nestle a wire rack on top so the bacon can crisp on all sides. This step saves you from flipping halfway through and dealing with soggy undersides.
- Mix your spiced sugar:
- Combine the brown sugar, cinnamon, and cayenne in a shallow dish, breaking up any lumps with your fingers. The mixture should feel like slightly damp sand.
- Coat each bacon slice:
- Press both sides of each bacon strip into the sugar mixture, making sure every inch gets covered. Dont be shy, the sugar is what turns into that crackling candy shell.
- Twist and arrange:
- Hold each coated strip by the ends and twist it several times into a tight spiral, then lay it on the rack with a little space between each one. They shrink as they cook, but you still want air to circulate.
- Sprinkle any leftovers:
- Whatever spiced sugar remains in the dish, scatter it over the twists. It will melt down and add extra pockets of caramelized sweetness.
- Bake until golden and crisp:
- Slide the tray into the oven and bake for 25 to 30 minutes, rotating the pan halfway through so everything crisps evenly. Youll know theyre done when the sugar has turned glossy and dark amber at the edges.
- Cool before serving:
- Let the twists rest on the rack for five minutes so the caramel coating hardens into a shiny shell. If you try to move them too soon, the sugar stays sticky and youll lose half the coating on your fingers.
Save to Pinterest The first time I brought these to a potluck, someone asked if I had a catering business. I laughed because Id made them in my pajamas an hour earlier, but thats the magic of a recipe that tastes like it took all day. Now I keep bacon and brown sugar stocked just in case I need to show up somewhere with something that looks like I tried, even when I barely did.
Making Them Ahead
You can coat and twist the bacon the night before, then cover the tray tightly and refrigerate until youre ready to bake. They go straight from the fridge to the oven without any adjustment to the time, and your kitchen will smell incredible while you finish everything else. Ive done this for early morning brunches when I didnt want to deal with raw bacon before coffee, and it worked perfectly every time.
Flavor Variations
Maple sugar instead of brown sugar makes them taste like the best pancake breakfast youve ever had, and a pinch of nutmeg or cardamom turns them into something almost festive. I once added a little smoked paprika along with the cayenne for a friend who loves heat, and she said it was the best mistake Id ever made. You can also skip the spice entirely and go pure cinnamon sugar if youre feeding kids or anyone wary of surprises.
Serving and Storing
These are best eaten warm or at room temperature, when the caramel coating still has a little chew before it shatters. If you somehow have leftovers, store them in an airtight container at room temperature for up to two days, though theyll lose some of their crispness. You can reheat them in a 300°F oven for a few minutes to bring back the crunch, but honestly, theyve never lasted long enough in my house to test that theory more than once.
- Serve them on a wooden board with cocktails, or pile them next to scrambled eggs for brunch.
- Crumble any broken pieces over salads, roasted vegetables, or even vanilla ice cream for a salty-sweet crunch.
- Double the batch if youre feeding more than four people, because one twist per person is never enough.
Save to Pinterest These twists have become my secret weapon for any occasion when I want to look like I know what Im doing in the kitchen. Theyre proof that the best recipes are the ones that make people happy without making you stressed, and thats a lesson worth twisting bacon for.
Recipe Questions & Answers
- → Can I prepare these ahead of time?
Yes, you can assemble the twists up to 4 hours before baking. Store them on the prepared rack, covered loosely with plastic wrap in the refrigerator. Bake when ready to serve for best texture.
- → How do I keep them crispy?
Use a wire rack during baking to allow air circulation underneath the bacon. This prevents the bottom from becoming soggy. Store cooled twists in an airtight container with parchment between layers.
- → What can I substitute for cayenne pepper?
Try black pepper, paprika, or a pinch of nutmeg for different flavor profiles. Alternatively, omit the heat element entirely and add vanilla extract or maple syrup for sweetness.
- → Why use a wire rack instead of a baking sheet?
The rack elevates bacon above the baking surface, allowing fat to drip away and heat to circulate evenly. This produces crispier, more evenly caramelized strips compared to direct contact with the sheet.
- → How much time can I save with thinner bacon?
Regular-cut bacon reduces cooking time to 20-22 minutes. Check doneness a few minutes earlier, as thinner slices crisp faster and can burn quickly if left unattended.
- → Can I double this batch?
Absolutely. Double all ingredients and use two baking sheets. Rotate them halfway through cooking to ensure even baking, as ovens heat unevenly with multiple trays.