Brown Sugar Bacon Twists

"A once-a-year comfort food for all that they're bad for you, these are sinfully delicious! Popular with girls (of all ages!) at slumber parties."
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Ready In:




  • Preheat oven to 350 degrees F; soak 12 bamboo skewers in warm water (so they won't burn in oven).
  • Line the bottom of broiler a pan with foil for ease of cleaning, then top with broiler-pan rack.
  • Mix together brown sugar (or heat-stable sugar substitute, for diabetics and lowcarbers), mustard powder, cinnamon and nutmeg.
  • Pour onto waxed paper and lightly shake paper to spread mixture evenly.
  • One strip at a time, press the bacon into the sugar mixture to coat.
  • Twist each piece of coated bacon into a bamboo skewer and place on broiler-pan rack.
  • Bake 25 to 30 minutes at 350 degrees F, until almost crisp and sugar coating is bubbly.
  • Let strips cool 5 minutes before serving.

Questions & Replies

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  1. Cindi Bauer
    Hey Jules, when I made this, I only used 9 thin slices of bacon, and placed the bacon on a parchment lined 17-1/2" x 11-1/2" x 3/4" baking sheet, and baked it in a 325 degree oven for exactly 17 minutes, but next time I will bake it for 16 minutes and 30 seconds, as my oven gets quite hot. I didn't use all the sugar spice mixture, (just 3/4's of it) nor did I use the bamboo skewers to twist the bacon, but rather just applied the sugar spice mixture to one side of the bacon. By the way, I thought there was enough of the sugar spice mixture to coat 13 slices of thin sliced bacon. Jules, this was very good, and I also enjoyed it by adding 1/4 teaspoon of red pepper to the sugar/spice mix. Thank you Jules for sharing this recipe with fellow Zaar members. What a great treat this makes for breakfast or for lunch. Mmm, yum-o!!
  2. Chef Petunia
    I first made this recipe back in 2001 when it appeared in a Rosie magazine. I also add about 1/8 tsp of cayenne pepper to the dry mixture for added kick. Also, use the best quality bacon you can buy as it certainly makes a difference and don't use thick cut as the bacon won't crisp up as good. Good idea to double up if you have hungry kids around ~ these won't last long.


<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=>Cathy is here as cxstitcher</a> and <a href=>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
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