Save My neighbor knocked on the door one Sunday morning holding a plate covered in foil, grinning like she'd just won something. Inside were these twisted, glossy strips of bacon that smelled like a cinnamon roll had crashed into breakfast. I ate three before she even explained what they were. That was the day I learned bacon didn't have to be just bacon.
I made them for a potluck once and watched a guy eat five in a row, then circle back twenty minutes later looking sheepish. His wife told me he tried to hide two in a napkin for the drive home. Thats when I realized this recipe had a dangerous kind of charm.
Ingredients
- 12 slices thick cut bacon: Thin bacon falls apart when you twist it, and you want enough fat to render slowly so the sugar caramelizes instead of burns.
- 1/3 cup light brown sugar, packed: The molasses in brown sugar adds depth that white sugar cant match, and packing it ensures every strip gets a good coat.
- 1 teaspoon ground cinnamon: This is what makes people tilt their heads and ask what the secret is.
- 1/8 teaspoon cayenne pepper (optional): Just enough to wake up the back of your throat without making it spicy, but skip it if youre serving kids.
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 air circulate so the bacon crisps evenly instead of steaming in its own fat.
- Mix the Sugar Coating:
- Combine the brown sugar, cinnamon, and cayenne in a shallow dish, breaking up any lumps with your fingers. You want it loose enough to stick but not clumpy.
- Coat the Bacon:
- Press each bacon slice into the sugar mixture on both sides, making sure the edges get some love too. The sugar will look like too much, but it melts down into a glaze.
- Twist and Arrange:
- Hold each strip by the ends and twist it a few times until it spirals, then lay it on the rack with a little space between each one. They shrink as they cook but the twists help them stay interesting looking.
- Add Extra Sugar:
- Sprinkle whatever spiced sugar is left over the top of the twists. This creates little pockets of caramel that crackle when you bite in.
- Bake Until Glossy:
- Slide the tray into the oven and bake for 25 to 30 minutes, turning the pan halfway through so everything browns evenly. Youll know theyre done when the edges are dark and the sugar looks shiny.
- Cool Before Serving:
- Let them sit on the rack for five minutes so the coating hardens into a shell. If you try to move them too soon, the caramel stays sticky and messy.
Save I brought these to a brunch once and set them next to a fruit platter. By the time I turned around, the fruit was untouched and the bacon plate was empty except for a few stray grains of sugar. Someone had even licked their finger and pressed it into the crumbs.
Flavor Tweaks
If cayenne feels too adventurous, try a pinch of smoked paprika for a campfire vibe, or swap in maple sugar for something that tastes like autumn. I once added a tiny bit of nutmeg and it turned into a holiday thing without trying.
Serving Ideas
These work as a cocktail snack with bourbon, a brunch side next to eggs, or crumbled over a spinach salad when you want to feel like youre being healthy but also not. I've even stuck one in a grilled cheese and it wasn't a mistake.
Storage and Timing
They stay crisp for about an hour at room temperature, so if youre making them ahead, keep them loosely covered and rewarm in a low oven for a few minutes. Leftovers are rare, but they do reheat without turning leathery.
- Make the sugar mix the night before and keep it in a jar so youre not rushing in the morning.
- Double the batch if youre feeding more than four people because they vanish faster than you think.
- Use tongs to handle the raw bacon so your hands dont get sticky and sugary halfway through.
Save Theres something about handing someone a piece of bacon that looks like a little sculpture and tastes like dessert. It makes any morning feel like you planned something special, even if you didnt.
Recipe FAQs
- → Can I prepare the bacon twists ahead of time?
Yes, you can prepare the twists up to 4 hours in advance and refrigerate them on the baking sheet before baking. This can actually help the coating adhere better during cooking.
- → Why use a wire rack instead of a baking sheet?
The wire rack allows hot air to circulate underneath the bacon, helping it cook evenly on both sides and achieve maximum crispness without the bottom becoming soggy.
- → How do I store leftover twists?
Store cooled twists in an airtight container at room temperature for up to 2 days. You can reheat them in a 300°F oven for 5 minutes to restore crispness.
- → What can I substitute for cayenne pepper?
Try black pepper, smoked paprika, or a pinch of nutmeg for different flavor profiles. You can also omit it entirely for a pure sweet-savory combination.
- → Can I use regular-cut bacon instead of thick-cut?
Yes, regular bacon works fine but will cook faster and be thinner. Reduce cooking time by 5-10 minutes and watch carefully to prevent burning.