Save The kitchen smelled like a Sunday morning at my grandmother's house the first time I made these. Something about that combination of sizzling bacon and warming cinnamon just triggers memories. I'd actually intended to make regular candied bacon for a book club gathering, but in my haste to get everything ready, I started absentmindedly twisting the strips while chatting. Sometimes the best accidents happen when you're barely paying attention.
My friend Sarah took one bite at that book club meeting and immediately demanded the recipe. She admitted later that she'd been skeptical about cinnamon on bacon but ended up eating three before anyone else even got to the platter. That's when I knew this wasn't just a happy kitchen accident, it was going into regular rotation.
Ingredients
- Thick-cut bacon: Thin bacon burns too easily and doesn't hold the twist shape, so invest in the good stuff here
- Light brown sugar: The molasses content gives you that beautiful caramelized crunch we're after
- Ground cinnamon: Warm and comforting, it pairs surprisingly well with smoky bacon
- Cayenne pepper: Just enough background heat to make people wonder what that subtle kick is
Instructions
- Get your oven ready:
- Preheat to 350°F and line a baking sheet with parchment paper, then place a wire rack on top. The rack is crucial because it lets the bacon drip and crisp evenly on all sides.
- Mix your magic dust:
- Combine the brown sugar, cinnamon, and cayenne in a shallow dish. The smell alone will tell you you're on the right track.
- Coat and twist:
- Press each bacon slice into the sugar mixture on both sides, then give it several twists to form a tight spiral. Lay them on the rack with space between each one.
- Bake to perfection:
- Bake for 25 to 30 minutes, rotating the tray halfway through. You want them deeply caramelized and crisp, not burnt.
- Patience pays off:
- Let them cool for 5 minutes before serving. The coating needs this time to set and get that satisfying crunch.
Pin it Now these are my go to for whenever I need something that feels special but requires almost zero effort. Last Christmas Eve, I made three batches back to back because my family kept hovering around the kitchen, snatching them fresh from the cooling rack.
Making Ahead
You can twist and coat the bacon up to a day ahead, storing them layered between parchment paper in the fridge. Just bring them to room temperature for about 15 minutes before baking so they cook evenly.
Serving Ideas
Beyond just serving them straight up, these crumble beautifully over roasted sweet potatoes or even a wedge salad with blue cheese dressing. I've also tucked them into breakfast sandwiches with scrambled eggs for an unforgettable morning treat.
Flavor Variations
Swap the cinnamon for smoked paprika and add some black pepper for a savory version that's just as compelling. Or try maple sugar instead of brown sugar for a Vermont inspired twist that reminds me of sugar houses in early spring.
- These reheat surprisingly well at 350°F for about 5 minutes
- Double the recipe because one batch is never enough
- Store leftovers in an airtight container for up to 3 days
Pin it Hope these bring as many smiles to your table as they have to mine. Happy cooking.
Frequently Asked Questions
- → How do I get the bacon twists extra crispy?
Use thick-cut bacon for better structure, and bake on a wire rack over a baking sheet. This allows hot air to circulate around each twist and lets excess fat drip away. Rotate the pan halfway through baking for even caramelization. Let them cool for 5 minutes after baking so the sugar coating hardens properly.
- → Can I make these ahead of time?
Yes, you can prepare the twists up to 24 hours in advance. Store them in an airtight container at room temperature. To refresh, place in a 350°F oven for 3-5 minutes until crispy again. They also freeze well for up to a month.
- → What other spices work well in the sugar coating?
Beyond cinnamon, try adding nutmeg, allspice, or a pinch of cardamom for different flavor profiles. For more heat, increase the cayenne or add smoked paprika. Maple sugar or coconut sugar can substitute for brown sugar with slightly different flavor notes.
- → Do I need to twist the bacon?
No, twisting is optional but creates an appealing presentation and helps the coating adhere evenly. You can also lay strips flat or weave them into lattices. Twisting does help them hold their shape better during baking and makes them easier to pick up as finger food.
- → What's the best way to serve these?
Serve warm for maximum appeal alongside brunch dishes like eggs and French toast. They pair beautifully with cocktails or as part of an appetizer spread. For brunch, arrange on a platter with fresh fruit. You can also crumble cooled twists over salads or into mac and cheese for a sweet-savory crunch.