Twisted Bacon Straws

 Serves: 4-6    |     Prep: 10 min     |     Cook: 25-30 min     |     Ready: 35-40 min


1 lb lean bacon, regular thickness
1 – 1  1/2 tsp. black pepper
2 T. brown sugar
12 paper straws or wooden kabob sticks


Richard and Ann made the original version of these at Mom’s 93rd Birthday Bash. Needless to say they were a huge hit. Ann also served all the grandkids ice cream for breakfast which was also a huge hit.


Preheat oven to 400°. Place a wire rack over a large rimmed baking sheet lined with foil. Set aside.

Lay bacon on large cutting board and sprinkle both sides generously with black pepper and brown sugar; coat evenly.

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 in a foiled lined cookie sheet or skip the rack and place directly on foil lined cookie sheet. 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 longer depending on the oven and thickness of your bacon. Watch carefully so they don’t burn.

Transfer strips to 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.