These addictively delicious Spiced Bacon Twists are chewy, crunchy and both sweet and savory. Salty, smoky bacon is dredged in a sweet and spicy brown sugar mixture and then baked until crispy. The resulting bacon has the most wonderful caramel taste, with a bit of zing.

Oval platter filled with Spiced Bacon Twists

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, oh my!

Bacon strips are dredged in a mixture of brown sugar, mustard, cinnamon, nutmeg and cayenne pepper. Lots of flavors going on in there – smoky, salty, sweet, sharp, pungent, piquant, to name a few! 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.

close up of oval platter filled with Spiced Bacon Twists

A clever trick for twisting the bacon

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 Spiced Bacon Twists

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 . . .

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Spiced Bacon Twists

These addictively delicious Spiced Bacon Twists are chewy, crunchy and both sweet and savory. Salty, smoky bacon is dredged in a sweet and spicy brown sugar mixture and then baked until crispy. The resulting bacon has the most wonderful caramel taste, with a bit of zing.

  • Author: (From "Fresh Tastes" by Lee Clayton Roper)
  • Yield: 6 to 8 servings 1x
  • Category: breakfast and brunch, appetizers
  • Diet: Gluten Free

Ingredients

Scale
  • 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

Instructions

  1. Arrange oven racks in the middle and bottom positions of the oven. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. Poke a skewer through each end of a coated bacon strip. Twist strip several times around the skewer to make a tight spiral. Place bacon on prepared rack. Repeat with remaining bacon strips and skewers.
  5. 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.
  6. 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.

Notes

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: I prefer to use thick cut bacon, but have made it also with thinner. Watch the latter carefully as it can burn more easily. I also like to use peppered bacon for another layer of flavor.

Lee Clayton Roper

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I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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