Save My partner came home with a bag of thick-cut bacon one Saturday morning, and I had this weird impulse to treat it like dessert. I'd been scrolling through something when the idea hit—what if bacon could be sweet and savory at the same time, twisted up and caramelized until it shattered between your teeth? Twenty minutes later, our kitchen smelled like a diner having a love affair with a bakery, and we were both standing there with sticky fingers, utterly sold. These spiced bacon twists have been showing up at our table ever since, whether it's brunch, a party appetizer, or just because we're craving something that tastes way more complicated than it actually is.
I made a double batch for a game night once, thinking I was being practical. People went through them so fast I barely got to eat any, just stood there laughing as someone asked if I was selling them. That's when I realized these weren't just a snack—they were the thing everyone remembered.
Ingredients
- Thick-cut bacon, 12 slices: The thickness matters here—thin bacon gets lost and won't hold up to the sugar coating without burning.
- Light brown sugar, 1/3 cup packed: Brown sugar gives you that molasses depth that white sugar can't match, and it caramelizes beautifully.
- Ground cinnamon, 1 teaspoon: This is your backbone flavor, warming everything up without making it taste like dessert.
- Cayenne pepper, 1/8 teaspoon optional: Just enough to whisper heat at the end—it makes people wonder what they're tasting.
Instructions
- Set up your oven theater:
- Preheat to 350°F and line your baking sheet with parchment or foil, then set a wire rack on top. The rack lets hot air circulate underneath so the bacon crisps instead of steaming.
- Make your spice bath:
- Combine the brown sugar, cinnamon, and cayenne in a shallow dish. Stir it together so nothing clumps—you want an even coating waiting for each slice.
- Dress the bacon:
- Take each slice and drag it through the sugar mixture, making sure both sides get coated. Some pieces will stick to your fingers; that's just the sweetness being eager.
- Twist and arrange:
- Hold a coated slice at both ends and give it a few twists to form a loose spiral, then lay it on the wire rack. Space them so they're not touching—they need air around them.
- Use what's left:
- Sprinkle any remaining spiced sugar over the twists. This is where the caramelization magic happens.
- Bake until golden:
- Slide them in for 25 to 30 minutes, and rotate the pan halfway through so everything caramelizes evenly. You'll know they're done when they've darkened and they smell like you've made something forbidden.
- Let them set:
- Pull them out and let them cool for 5 minutes—the coating hardens as it cools, giving you that satisfying snap when you bite into them.
Save My mom tried one and said, 'This shouldn't work this well,' which felt like the highest compliment. There's something about breaking that caramelized shell and hitting soft, smoky bacon underneath that just clicks with people.
Why the Wire Rack Changes Everything
The first time I made these on a flat sheet, they came out limp underneath, and I was disappointed for days. Then I remembered the wire rack trick from roasting vegetables, and suddenly everything was crispy all over. The fat drips away instead of pooling, and the heat surrounds the bacon like it's supposed to.
Flavor Variations That Actually Work
Once I swapped in maple sugar and added a tiny bit of nutmeg, and it became this completely different thing—more autumnal, less straightforward spicy-sweet. Some people add a pinch of smoked paprika, which gives it a deeper, almost bacon-ier taste. Black pepper works too, if you like a grind of it just before serving. The base is flexible enough that you can play around without breaking anything.
Ways to Actually Use These
They're obvious as a brunch side, but I've crumbled them over salads, scattered them on buttered toast, or just kept them in a jar to grab when I need something that tastes indulgent for two seconds. A friend crumbled some over vanilla ice cream once, and I was mad I didn't think of it first.
- Serve them warm right off the cooling rack when they're still crispy and a little soft inside.
- Make them ahead and store them in an airtight container for a day or two—they'll crisp back up if you warm them in a 300°F oven for five minutes.
- Double the batch and freeze the extras, then bake from frozen for a few extra minutes if you want bacon twists without the prep work.
Save These twists taught me that the simplest ideas sometimes turn into the best things to make. If you ever want something that tastes like you spent an hour on it but took fifteen minutes, you know where to find it.
Kitchen Q&A
- → What type of bacon is best for these twists?
Thick-cut bacon works best to hold the twists and achieve a crispy yet tender texture after baking.
- → Can I adjust the spice level?
Yes, increasing the cayenne pepper adds extra heat, while omitting it keeps the flavor mild and sweet.
- → How do I ensure even caramelization?
Bake the twists on a wire rack and rotate the tray halfway through cooking to allow air circulation and uniform crisping.
- → Are there flavor alternatives to brown sugar and cinnamon?
Maple sugar or a pinch of nutmeg can be used for a different but equally delicious flavor profile.
- → What dishes pair well with these bacon twists?
They make a great accompaniment to brunch menus, salads, or as cocktail snacks at parties.