Sweet and Spicy Twisted Bacon

white platter showing cooked Spiced Bacon Twists

5 from 4 votes

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.

Prep Time10

Cook Time30

Total Time40

Course: appetizers, Breakfast and brunch

Cuisine: American

Keyword: Sweet and Spicy Bacon, Sweet and Spicy Twisted Bacon

Servings: to 8 servings

Calories: 399kcal

Author: Lee Clayton Roper

Equipment

16 12-inch wooden skewers - you’ll need the same number as slices of bacon

Ingredients

1/2 cup light brown sugar firmly packed
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

Instructions

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.

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: 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.

Note: This recipe was originally published in my cookbook Fresh Tastes.

Nutrition