This is the breakfast fare of the Tuck U Inn at Glick Mansion in Atchison, Kansas. The caramel and sugar coating combo on the bacon is simply adored by everyone!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 cup packed light brown sugar
- 2 tablespoons dry mustard powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon cayenne pepper
- 1 pound sliced bacon
Instructions
- Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and set a wire rack over the foil. Use a baking sheet that has sides to catch the grease.
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- In a small bowl, stir together the brown sugar, mustard powder, cinnamon, nutmeg, and cayenne pepper. Press each slice of bacon into the mixture until coated.
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- Twist each strip a few times and place on the prepared baking rack.
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- Bake until bacon is browned and crisp enough to hold its shape, about 30 minutes.
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Nutrition Facts
| Calories | 219 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 0 g |
| Protein | 8 g |
| Saturated Fat | 3 g |
| Sodium | 438 mg |
| Sugars | 27 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
This. Was. Fantastic! I made it exactly as called for in the recipe and my family stood around the pan devouring it. I made some the next week for an event I was going to and I had to actually stand guard over it because my family was sharking pretty hard around it. It was the first thing to disappear at the potluck and folks were begging for the recipe. I am definitely going to make this again and again and again….
My DH can’t get enough of these!
These are delicious! Made them for my Bible study group. Several people asked for the recipe. I referred them to allrecipes.com and shared my substitutions. After reading reviews, I reduced the brown sugar to 3/4 cup. Didn’t have dry mustard powder or cayenne pepper so I used 1/2 rounded tsp of cumin. Fantastic! (Also good with 1/2 tsp cumin and 1/2 tsp paprika which I used in my first trial batch. My 6 year old grandson gave them a thumbs up!)
This is amazingly good! 30 minutes baking time was too long and I should have watched it more closely. some pieces burned, but it got eaten any way.
I would (and I am!!) making this recipe again! It was a huge success at a recent cocktail party and went perfect with craft beers. The bacon was delicious, sweet and spicy. I followed the recipe exactly, with the exception of baking about 10 minutes longer to get it crispy.
This bacon was tasty, but it took forever to cook (over 40 minutes in my high-altitude area), and the bacon was STILL floppy instead of crispy. Yes, it was safely cooked-through, but I really hate floppy bacon. It may have been the type of bacon I used, to be fair…(Bar S Thin Bacon). As I said, the taste is delicious but for me it was too much trouble for too little reward. Sorry
My husband enjoyed this recipe. I have changed spices, even ground up seeded, deveined jalapeños and rubbed all over the bacon, and added just alittle maple syrup to balance all.
We tweeked this to a dish we had on vacation: 1.25 c brown sugar, 2 T dry mustard, 1 t red pepper, 1 tsp paprika. Remaining mix after dipping the bacon was toppedon the baking as well as a light sprinkle of paprika. Awesome treat with a glass of red wine and Swiss cheese.
OMG. We love bacon in this house and this was fantastic.
Amazing and addicting
It was very good but was really sweet if I make this again may not use as much brown sugar in the coating
Used thick bacon and the recommended changes of a ziploc bag and pumpkin pie spice. Left the bacon flat. Served it at room temperature. Could have been spicier, but overall a big hit.
Sorry, but I did not like this. I think that it might have been the nutmeg, but I’m not sure. Won’t make again.
Loved this!!!Thank you for sharing. I followed the instructions and it came out just perfect. Will do again and again and again
I have been microwaving bacon for years; flat on a plate sprinkled well with (white) sugar and black pepper. Fast, easy and SO GOOD!
Amazing!!!
This is SO good. I haven’t used it as appetizers yet, but do use it often in salads and everyone comments about it. “What is that YUMMY extra crunch in the salad?”
Like the spices. Takes much longer to crisp up. If I chose to make it again I would not twist…you lose too much of the spices.
Wonderful, def need large drip pan for mess- could use more cayenne – for more kick- this went first!
This was a huge hit. A teen at a recent party said, “Whoever made that bacon is a genius.” After I claimed credit, he gave me not one but two hugs! The only extra tips I can offer is to twist it more than you think you need to because it can become untwisted a bit as it cooks; maybe use toothpicks to keep them in place. You can retwist when you remove from the oven, but they are HOT!
Plan to double the recipe! I made this for my co-workers for a Friday Fun Food day. This was the first to go (it was a double batch) and they begged for more! YUM!!!