These addictively delicious Sweet and Spicy Bacon Twists are chewy, crunchy, and both sweet and savory. Salty, smoky bacon is dredged in a sweet and spicy brown sugar mixture twisted, and then baked until crispy. The resulting bacon has the most wonderful caramel taste, with a bit of zing. Special method for twisting the bacon included!
Table of Contents
- Spicy Bacon Twists are Super Easy and Sophisticated!
- What You’ll Need for Twisted Bacon on a Stick
- How to Make Twisted Bacon in the Oven
- A Clever Trick for Twisting the Bacon Sticks
- How to Serve this Bacon Twist Recipe
- Can Bacon Twists Be Made Ahead of Time?
- Bacon Twists Storage
- Bacon Twists Recipe FAQs
- More Favorites from A Well-Seasoned Kitchen
- Sweet and Spicy Twisted Bacon
Spicy Bacon Twists are Super Easy and Sophisticated!
I love, love these Spiced Bacon Twists. Super easy to prepare with readily available ingredients, they are still sophisticated and complex in flavor, and interesting to look at on the plate. And, such a combination of flavors – smoky, salty, sweet, sharp, pungent, piquant, to name a few!
Bacon strips are dredged in a mixture of brown sugar, mustard, cinnamon, nutmeg and cayenne pepper. Twisting the bacon into a spiral shape before baking adds another dimension of interest to how they look on the plate. And, baking them on a rack allows them to get nice and crunchy.
What You’ll Need for Twisted Bacon on a Stick
You only need 6 ingredients to make these addictive bacon twists:
- Sliced bacon
- Light brown sugar
- Dry mustard
- Ground cinnamon
- Ground nutmeg
- Cayenne pepper
What kind of bacon is best to use for Bacon Twists?
You can use almost any kind of bacon; I like to use regular cut, but thick or thinner cuts will also work. Thick cut will take longer to cook, and watch thinner pieces carefully as they can burn more easily. I also like to use peppered bacon, to layer in more flavor.
Twisted Bacon flavor variations
You can definitely vary the ingredients in the coating on these bacon sticks. Here are a few ideas:
- Use 1/4 cup maple syrup in place of the brown sugar.
- Use a prepared spice mix (like Italian, Cajun or Mexican seasoning) in place of the mustard, cinnamon, nutmeg and cayenne pepper.
- Brush with your favorite BBQ sauce instead of my ingredients.
How to Make Twisted Bacon in the Oven
You will be amazed at how easy it is to prepared these delectable bacon twists! Here are the key steps:
- Prep the baking dish.
Line the bottom of a broiler pan or large rimmed baking sheet with aluminum foil. Place a broiler rack or metal cooling rack in the pan.
- Make the dredging mixture.
Combine the brown sugar, mustard, cinnamon, nutmeg and cayenne, blending with a fork until evenly blended. Transfer mixture to a large sheet of wax paper.
- Make the twists.
Drag bacon strips through the sugar mixture to coat evenly on both sides. Using the pointed end, poke a wooden skewer through each end of a coated bacon strip. Hold one end of the bacon on the stick (pinch it with your fingers) and pinch the other end, twisting one end several times around the skewer to make a snug spiral. (Don’t make them too tight; they will be difficult to remove from the skewer after cooking.) Place bacon on prepared rack. Repeat with remaining bacon strips and skewers.
Place pan with bacon twists in a 350 degree preheated oven for 25 to 30 minutes or until bacon is just crisp and sugar is bubbly — it may take up to 45 minutes, depending on the oven and thickness of your bacon. Watch carefully so they don’t burn.
- Cool and serve.
Transfer strips to clean aluminum foil or parchment paper (don’t use a paper towel — they will stick!) just until cool to the touch, around 3 to 5 minutes. Gently remove skewers by pushing up on the bacon from one end. They may scrunch up, but you can pull and twist them straight again once off the skewer. If desired, cut in half with scissors to make shorter twists. (I also snip off any burnt ends.) Can be served warm or at room temperature.
A Clever Trick for Twisting the Bacon Sticks
Recently I learned something new about twisting the bacon, from Chef Madhoo, owner of The Gourmet Kitchen Catering here in the Denver area. Chef Madhoo has won awards for her bacon twists – she coats them, dips them, bakes them in all sorts of flavor combinations (including chocolate!). She shared with me that, after dredging the bacon strips, she recommends wrapping them around a skewer for baking. What a brilliant idea!
One of the issues with these Spiced Bacon Twists is they can untwist a bit during baking. So, I tried Chef Madhoo’s clever technique using skewers, and it completely eliminates this problem. I’ve included this method in my directions below.
How to Serve this Bacon Twist Recipe
I have always served Spiced Bacon Twists at breakfast or brunch. The other day, Robert asked me why I don’t serve them as an appetizer. Well, why not? If you’re going to, I would recommend snipping the baked strips in half – or even thirds – to make them easier to eat as an appetizer. Maybe even pair them with a queso dip . . .
How can Sweet and Spicy Bacon Sticks be used in other recipes?
You can get creative with how to use/serve these bacon twists! Break cooked bacon strips into small bits and then:
– add to salads,
– use as a garnish on soups,
– toss with cooked broccoli, or
– sprinkle over cooked potatoes.
Can Bacon Twists Be Made Ahead of Time?
Bacon twists can be prepared, but not baked, up to 2 days ahead, covered and refrigerated. Bring to room temperature before baking. Alternatively, they can be baked, cooled, covered, and refrigerated. Either serve at room temperature or reheat in a microwave or low (250 degree) oven.
Bacon Twists Storage
Place cooked bacon twists in an airtight container and refrigerate. They will last up to 4 days.
Bacon Twists Recipe FAQs
Yes, these bacon sticks can be cooked in an Air Fryer. Preheat to 350 degrees; place prepared bacon twists in a single layer in the basket and bake for 8 to 10 minutes.
You can cover the bacon loosely with foil, but it’s not necessary. Amazingly, there is very little splatter with this method of cooking bacon. The grease drips into the rimmed cookie sheet and stays there.
It will take 30 to 45 minutes to cook these bacon twists at 350 degrees. Timing depends mainly on the thickness of the bacon slices and how tightly you twist them.
Place twisted bacon onto a metal rack (or broiler rack) inside a foil-lined rimmed baking sheet. The rack allows air to circulate around the bacon as it cooks, ensuring it comes out crispy!
- 1/2 cup firmly packed light brown sugar
- 2 tablespoons dry mustard
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cayenne pepper
- 1 pound sliced bacon – see Note below
- Around 16 (12-inch) wooden skewers – you’ll need the same number as slices of bacon
- Arrange oven racks in the middle and bottom positions of the oven. Preheat oven to 350 degrees.
- Line the bottom of a broiler pan or large rimmed baking sheet with aluminum foil. Place broiler rack or metal cooling rack over foil-lined pan. Set aside.
- In a small bowl, combine the brown sugar, mustard, cinnamon, nutmeg and cayenne, blending with a fork until evenly blended. Transfer mixture to a large sheet of wax paper. Dip bacon strips into sugar mixture to coat evenly.
- Poke a skewer through each end of a coated bacon strip. Twist strip several times around the skewer to make a snug spiral. Place bacon on prepared rack. Repeat with remaining bacon strips and skewers.
- Bake 25 to 30 minutes or until bacon is almost crisp and sugar is bubbly — it may take 45 minutes depending on the oven and thickness of your bacon. Watch carefully so they don’t burn.
- Transfer strips to clean aluminum foil or parchment paper (don’t use a paper towel — they will stick!) just until cool to the touch, around 4 to 5 minutes. Gently remove skewers and serve.
Make ahead: May be prepared a day or two ahead of baking and refrigerated. Or bake, refrigerate and reheat in microwave or low (250 degree) oven.
Note on bacon: You can use almost any kind of bacon; I like to use regular cut, but thick or thinner cuts will also work. Thick cut will take longer to cook, and watch thinner pieces carefully as they can burn more easily. I also like to use peppered bacon, to layer in more flavor.
- Category: breakfast and brunch, appetizers
- Method: Baking
- Cuisine: Bacon!