Let Me Tell You About Twisted Bacon (And Why I’m Obsessed)
So, I first saw this Twisted Bacon trend on one of those late-night rabbit-hole social media dives. I mean, bacon’s kind of a big deal in my house anyway, but the idea that you could make it even crispier—while keeping it chewy in the middle—was basically irresistible. I tried it the next morning, nearly set off the smoke alarm (rookie error, set the oven temp too high), and now I’m totally hooked, even if my kitchen sometimes smells like a diner for hours afterward (which, actually, I love). By the way, my friend Joe says Twisted Bacon is just “bacon with vertigo,” so that cracked me up.
Why I Keep Making This (Even When I’m Supposed to Be Dieting)
Honestly, I pull this recipe out when people come over unexpectedly, or when my kids start raiding the fridge before dinner (which happens all the time). My family goes a little nuts for Twisted Bacon because it somehow feels fancy but is really kinda lazy, and everyone can help twist their own. There’s less splatter than frying, so one less mess to chase. One time I tried to make a “healthy salad” and snuck these on top—suddenly everyone wanted seconds, imagine that. The only real “problem” I’ve run into is that sometimes people just steal them right off the rack before I can even plate ’em. I mean, it’s bacon, what did I expect?
What You’ll Need (And a Few Cheater Moves)
- Bacon strips (as many as you want or can fit! Thick-cut, regular, or whatever’s left in the fridge; my grandmother would only use that thick country bacon, but I’m happy to raid the discount bin sometimes)
- Optional: a pinch of black pepper, brown sugar, or even a drizzle of maple syrup (if you’re feeling a bit sweet-toothed; sometimes I swap honey when we’ve run out, it’s not bad!)
- If you like heat, try a tiny *tiny* shake of chili flakes (but careful, once I went overboard and the kids started fanning their mouths at breakfast… oops)
How I Make Twisted Bacon (Then Steal a Few Straight Off the Pan)
- Preheat your oven to about 375°F (190°C). Some folks say 400, but in my oven that usually means crispy-to-charred chaos—learned the hard way.
- Grab your bacon strips and, holding both ends, twist them up tight into a curly little corkscrew. I make them as tight as my patience allows. If you let go and it unravels, just twist again, no drama.
- Place your twisted bacon pieces side-by-side on a wire rack over a baking sheet. If you don’t have a rack, directly on the foil’s fine. They might get a bit soggier but, on second thought, I kinda like the softer bottom sometimes.
- Stick them in the oven for about 30-40 minutes. Yes, it seems longer than pan-frying, but you get hands-off time to, (I dunno), actually enjoy your coffee. Flip them over once around halfway—unless you forget (like I sometimes do), then just give ’em a shuffle toward the end.
- You want golden and just barely crispy on the outside, but not all the way brittle; remember: if they look a tad underdone, they’ll firm up while cooling. This is where I usually sneak a hot piece and (predictably) burn my tongue.
- Let cool for 2-3 minutes on the rack, unless you’re in a hurry, in which case you’re risking burnt fingers but hey, we’ve all been there.
Notes from My Kitchen (Read: Occasionally Forgetful)
- If you use thick-cut bacon, it takes longer; thin bacon sometimes cooks too quick and goes from floppy to fossilized fast.
- One time I left them twisted on the counter too long before baking—ended up with sad, half-untwisted bacon. Moral: twist and bake asap!
- Lining your tray with foil makes cleanup so much easier. I didn’t, once. Big mistake—spent half an hour scrubbing.
Bacon Experiments (And One That Flopped)
- I tried brushing some with BBQ sauce once—worked great for my cousin who wants “meat candy.” But, dipping them in pancake batter first? Don’t do it, turned into a sticky mess.
- Lately, I add rosemary or smoked paprika if I’m feeling fancy-pants. Just a pinch, really changes things.
Stuff You (Might) Need—But Not Really
Best case: a wire rack on a baking sheet, lets the bacon fat drip off and keeps things crispy. No rack? No stress. Just use foil on a sheet pan, maybe flip halfway through. Once, I even twisted the bacon and perched it across the rim of the tray; not pretty, but it worked in a pinch when I was deep in the middle of hosting brunch and had nowhere left to put anything.
What About Leftovers? (Ha!)
Toss ’em in an airtight container in the fridge. Reheats okay in a toaster oven, a few minutes does the trick. Though, truth be told, they rarely survive till the next morning at my place, unless I hide them—behind the broccoli, for example.
How I Serve It (Depends Who’s Watching)
I love piling Twisted Bacon on a big platter with a scatter of fresh herbs—makes it look like I tried harder than I did. Sometimes I chop it into bite-sized bits for salads or to top baked potatoes (kids complain, but then eat it all anyway). And if it’s just me, I’ll honestly just stand by the tray, munching away. Is that bad?
If I Had to Give You a Pro Tip (From My Many Mess-Ups)
- Once I rushed twisting the bacon and just kind of pinched the ends together. It uncurled in the oven; looked like a lazy spiral staircase. Twist tightly! You’ll thank me.
- Also—watch your oven during the last 10 minutes. I turned my back once thinking I’d unloaded the dishwasher, and bam, bacon jerky. Not what we’re after.
FAQ (Because People Actually Ask Me This Stuff)
- Can I make Twisted Bacon in advance? Honestly, it’s tastiest hot, but if you have to, reheat at 350°F for a few min. Not as crispy, but it’s still bacon.
- How do I keep it from unraveling? Twist tighter! And don’t let it rest too long before baking, or it’ll start to unwind. I’ve learned—sometimes after it’s too late honestly.
- What if my oven cooks hot? Yank the temp down to 350°F, just cook a bit longer (or toss in halfway through when making biscuits, which is my lazy brunch move).
- Is this okay for a crowd? Heck, yes! You can line up a ton on one pan. Just don’t let them touch, they’ll fuse together (not terrible, but kinda funny looking).
- Can I really use cheap bacon? Yup. In fact, sometimes the knockoff stuff gets crispier, who knew?
Oh—one last thing. If you somehow end up with leftover bacon fat on the tray, save it. You never know when that’ll come in handy (roasting potatoes, anyone? That’s an idea for another chat). If you try it, let me know how it goes—and if you don’t… well, at least you’ll have a house full of that glorious bacon smell. See ya next time!
Ingredients
- 16 slices thick-cut bacon
- 1 tablespoon brown sugar
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 pinch cayenne pepper (optional)
- Cooking spray or parchment paper
Instructions
-
1Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly coat with cooking spray.
-
2Lay out the bacon slices. In a small bowl, mix together brown sugar, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper.
-
3Sprinkle the seasoning mixture evenly over both sides of each bacon slice.
-
4Twist each bacon slice tightly and place them on the prepared baking sheet, leaving space between each twist.
-
5Bake for 25-30 minutes, turning once halfway, until bacon is crispy and caramelized to your preference.
-
6Let the twisted bacon cool for a few minutes. Serve warm or at room temperature as a snack or appetizer.
CLICK FOR NUTRITION INFO
↑
Approximate Information for One Serving
Serving Size:
1 serving
Calories:
275cal
Protein:
15 gg
Fat:
22 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
4 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
