Save My neighbor showed up at my door one Saturday morning with a container of these spiced bacon twists, still warm and absolutely glistening with caramelized sugar. I bit into one and the sweet-savory combination practically made me forget what day it was. She refused to give me the recipe, so I spent the next week reverse-engineering bacon in my oven until I figured it out, which felt both ridiculous and absolutely worth it.
I made a double batch for a brunch party last spring, and watched everyone gravitate toward the bacon twists like they were magnets. Someone's kid asked for seconds before finishing their eggs, which I'm pretty sure breaks some unwritten rule about how food preferences should work. That moment taught me that sometimes the simplest combinations are the ones people remember.
Ingredients
- Thick-cut bacon, 12 slices: This is not the time for those paper-thin strips—you want something substantial that can handle the twisting and still maintain its structure as it crisps up.
- Light brown sugar, 1/3 cup packed: The molasses in brown sugar adds depth that regular white sugar can't touch, creating that almost caramel-like coating you're after.
- Ground cinnamon, 1 teaspoon: This is your bridge between savory and sweet, so don't skimp or substitute with something else—it genuinely matters here.
- Cayenne pepper, 1/8 teaspoon optional: A whisper of heat that sneaks up on you, cutting through the richness and making your taste buds stand at attention.
Instructions
- Heat your oven and prepare the stage:
- Get your oven to 350°F and line a baking sheet with parchment or foil, then place a wire rack on top. This setup is crucial—the rack lets heat circulate underneath, so your bacon crisps evenly instead of steaming in its own fat.
- Build your spice coating:
- In a shallow dish, combine the brown sugar, cinnamon, and cayenne if you're feeling adventurous. Mix it all together so there are no clumpy pockets of cinnamon waiting to surprise you.
- Coat each slice like you mean it:
- Take each bacon strip and press it into the sugar mixture, flipping to coat both sides generously. You want every inch dressed up for this transformation.
- Create the twist:
- Hold each strip at both ends and spiral it a few times, then lay it on the rack with a little space between each one. Think of it like a bacon helix—the twists help the sugar caramelize more evenly.
- Dust and bake:
- Sprinkle any leftover spiced sugar over the twists, then slide them into the oven. After about 12 to 13 minutes, rotate the tray so everything browns uniformly, then continue baking until they're deeply caramelized and crisp, roughly 25 to 30 minutes total.
- Cool with patience:
- Let them sit for about 5 minutes after pulling them out. This resting period lets that sugar shell harden into something with actual snap to it.
Save There's something genuinely wonderful about how this simple combination stops conversation at a table. People start comparing notes on what they taste—some say they're getting maple, others swear they taste a hint of smoke—and suddenly bacon isn't just bacon anymore, it's an event.
Why This Works Better Than Regular Bacon
Baked bacon is already superior to pan-fried because everything crisps evenly without you standing there flipping things constantly. Add the sugar and spice component and you're not just making bacon taste better—you're creating something with texture, complexity, and genuine surprise. The twist shape also increases surface area, which means more places for that caramelization to work its magic.
Flavor Combinations That Actually Work
Once you nail the basic formula, experimenting becomes fun instead of risky. A pinch of nutmeg adds an almost holiday-like warmth, while maple sugar creates something more sophisticated and less aggressively sweet. Some people swear by adding black pepper or even smoked paprika, which pushes the whole thing toward savory-forward territory.
Making This Work For Your Situation
These are incredibly forgiving about timing—they stay crispy for hours if stored in an airtight container, and reheating for five minutes in a 300°F oven brings them right back to life. They work beautifully crumbled over salads, served alongside eggs at brunch, or honestly just eaten standing at the counter when nobody's looking.
- If you're feeding a crowd, the recipe scales beautifully—just give yourself extra oven space and rotate your trays.
- Make them the morning of rather than ahead of time, because they're truly best within a few hours of cooling.
- Brush any leftover spice mixture directly onto the oven rack if you find yourself not using it all—it won't go to waste.
Save These twists have quietly become my go-to move when I want to impress without actually stressing. They're proof that sometimes the smallest additions—a sprinkle of cinnamon, a twist of the wrist—turn something ordinary into something people actually talk about.
Recipe FAQs
- → Can I prepare these twists ahead of time?
Yes, you can coat the bacon slices in the spiced sugar mixture up to 4 hours in advance. Keep them uncovered in the refrigerator, then twist and bake when ready. They're best served fresh from the oven but can be reheated gently in a 325°F oven for a few minutes.
- → How do I keep the bacon crispy after cooling?
Let the twists cool for 5 minutes on the wire rack to allow the caramelized coating to set and harden. Store in an airtight container at room temperature for up to 2 days. Reheat briefly in a 300°F oven to restore crispness if needed.
- → What's the best way to twist the bacon?
After coating the bacon slice in the sugar mixture, hold each end gently and twist 2-3 times to create a spiral. Don't twist too tightly, as the bacon will shrink during cooking. The twist should be loose enough to prevent breaking but defined enough to maintain its shape.
- → Can I use regular thin bacon instead of thick-cut?
You can, but thick-cut bacon works better for this preparation. It holds up better during twisting and baking, maintaining a firmer texture. If using thin bacon, reduce cooking time to 20-25 minutes and watch carefully to prevent burning.
- → How should I serve these at a party?
Serve warm or at room temperature on a platter with small serving utensils. They pair beautifully with drinks and can be eaten as-is or crumbled over salads or appetizers. Make them 1-2 hours before the party for the best flavor and texture combination.
- → What flavor variations work well with this preparation?
Try substituting maple sugar for brown sugar, adding a pinch of nutmeg or allspice to the coating, or increasing cayenne pepper for spice. Smoked paprika adds depth, while a touch of black pepper complements the sweetness beautifully.