Pin It The first time I made these, my husband walked into the kitchen looking completely bewildered. "Are you putting cinnamon on bacon?" he asked, like I'd lost my mind. Ten minutes later, he'd eaten three straight off the cooling rack and was already planning his next batch.
I brought these to a friend's Sunday brunch last month, and honestly, I felt a little silly putting out something so simple alongside quiches and pastries. Then I watched the platter empty in under seven minutes while people literally scraped the last bits of caramelized sugar off the serving dish with their fingers.
Ingredients
- 12 slices thick-cut bacon: Thick-cut holds up better to the twisting and gives you that perfect chewy-crisp texture that paper-thin bacon just cant deliver.
- 1/3 cup light brown sugar, packed: The molasses in dark brown sugar can overpower the cinnamon, so stick with light brown sugar for that caramel sweetness.
- 1 teaspoon ground cinnamon: Freshly ground makes such a difference here, it hits your nose before you even take a bite.
- 1/8 teaspoon cayenne pepper: Just enough to make people pause and wonder what that secret kick is, but you can skip it if heat isnt your thing.
Instructions
- Set up your baking station:
- Preheat that oven to 350°F and line a baking sheet with parchment, then place a wire rack on top. This setup is crucial because the bacon fat drips away while the sugar caramelizes on top.
- Whisk together your sugar mixture:
- In a shallow dish with high sides, combine the brown sugar, cinnamon, and cayenne until everything's evenly distributed and no cinnamon clumps remain.
- Coat the bacon slices:
- Press each bacon slice into the sugar mixture firmly, flipping to coat both sides. The sugar needs to really stick, so don't be gentle about it.
- Twist and position:
- Give each slice three or four twists to create a tight spiral, then arrange them on the wire rack with space between each one so the heat can circulate properly.
- Sprinkle remaining sugar:
- Whatever's left in your dish, scatter it over the twists. Every bit of that spiced sugar is precious and creates those irresistible crunchy bits.
- Bake to perfection:
- Slide them in for 25 to 30 minutes, but rotate that pan halfway through. The sugar can go from golden to burned pretty quickly in the last few minutes.
- The patience test:
- Let them cool for exactly five minutes on the rack. That caramelized coating needs time to set or you'll end up with a sticky mess instead of crisp candy coating.
Pin It My toddler helped me make a batch last week, and her twists came out looking like modern art sculptures. They baked just the same, which taught me that perfection really doesn't matter with this recipe.
Make-Ahead Magic
You can coat and twist the bacon up to a day in advance, storing the twists layered between parchment paper in the fridge. The sugar will draw out some moisture from the bacon, making them even crispier when baked.
Serving Ideas
These work beautifully alongside brunch eggs, but I've also crumbled them over roasted sweet potatoes and served them as a cocktail party snack with whiskey drinks. That sweet heat balances so well with the smoky bacon flavor.
Flavor Variations
Try swapping the cinnamon for smoked paprika and adding crushed black pepper for a savory version. Or use maple sugar instead of brown sugar for a deeper, more complex sweetness that feels extra fancy.
- For a coffeehouse twist, add 1/2 teaspoon espresso powder to the sugar mixture.
- A pinch of nutmeg makes these taste like the best part of a cinnamon roll.
- White sugar works if that's what you have, though you'll miss that molasses depth.
Pin It There's something almost magical about how a few simple ingredients can transform into something that makes people's eyes light up. That first crunch of caramelized sugar against salty bacon is pretty much impossible to forget.
Recipe FAQs
- → How do I prevent the sugar from burning?
Bake at 350°F and monitor closely during the final 5-10 minutes. The wire rack allows air circulation and helps prevent the sugar from scorching on the bottom. If your oven runs hot, reduce the temperature to 325°F and extend the baking time slightly.
- → Can I make these ahead of time?
These are best served fresh from the oven for maximum crispiness. However, you can prepare them up to the baking step and refrigerate for a few hours before baking. To reheat leftovers, place in a 350°F oven for 3-5 minutes to restore crispness.
- → What type of bacon works best?
Thick-cut bacon holds up better to the twisting process and provides a satisfying meaty bite. Regular thin bacon may become overly crispy or break during handling. Look for bacon with good meat-to-fat ratio for balanced flavor and texture.
- → Can I adjust the spice level?
Absolutely. The cayenne pepper is optional and can be increased up to 1/4 teaspoon for noticeable heat, or omitted entirely for a purely sweet profile. You can also add a pinch of nutmeg, allspice, or cardamom to the sugar mixture for different flavor dimensions.
- → Why use a wire rack?
The wire rack elevates the twists, allowing hot air to circulate evenly around each piece. This promotes even cooking, helps excess fat drip away, and prevents the sugar coating from burning on contact with the baking sheet. The result is beautifully caramelized bacon without greasy bottoms.
- → How should I store leftovers?
Store cooled twists in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Note that the sugar coating may soften over time—reheat in the oven before serving to recrisp. Freezing is not recommended as the texture changes significantly.