Reviewed: Dec. 26, 2011

Uh, YUM. We loved it. I used a nice thick peppered bacon. NO leftovers (but really, is there EVER any leftovers when it comes to bacon?).

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15 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Apr. 20, 2011

These are great, though messy. Definitely make a lot, and definitely use foil! I baked them on a drying rack with a foil-lined cookie sheet directly underneath.

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0 users found this review helpful

Reviewer:

ljmitchell

Cooking Level: Intermediate

Home Town: Manteca, California, USA

Living In: Tulsa, Oklahoma, USA

Reviewed: Mar. 8, 2011

These certainly TASTED delicious!! However, getting the twists to actually stay twisted was more challenging than it ought to be... I wonder if this had something to do with me using thick-cut bacon? Either way, it was fun. We ended up using them for two things at a bacon-themed dinner party: stir-sticks for a bacon cocktail, and as a creative element for our dessert shooters (maple-bacon-chocolate mousse). So fun!

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3 users found this review helpful

Reviewer:

FNChef

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Prior Lake, Minnesota, USA

Living In: Lakeville, Minnesota, USA

Reviewed: Jan. 1, 2011

Don't let the bacon grease catch your over on fire-make sure you use a pan with deep enough sides to catch the grease.

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6 users found this review helpful

Reviewer:

Poetgrl

Cooking Level: Expert

Home Town: Springfield, Illinois, USA

Living In: Elmhurst, Illinois, USA

Reviewed: Oct. 6, 2010

Oh man, these are GOOOOOOD! I used thick cut maple cured bacon at room tempurature so the bacon was good and sticky for the sugar mixture to stick to. I used the back of a fork to work the sugar/cinn into both sides. They were chewy, but well cooked at 20 min which my husband loved. I loved them too but will keep expiramenting with baking time in regards to level of crispiness. YUM!! I baked them on foil and then cooled them on a separate rack right away to get them out of the greasey pan.

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Reviewer:

TMK1

Reviewed: Dec. 27, 2009

Couldn't be any easier as long as you remember to line your pan with aluminum foil. Sweet, a hint of spice, slightly salty, chewy-crisp all in one bite. This recipe is a winner.

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0 users found this review helpful

Reviewer:

Grymz

Cooking Level: Expert

Home Town: Waynesburg, Pennsylvania, USA

Living In: Washington, Pennsylvania, USA

Reviewed: Feb. 12, 2009

Probably the best bacon I have ever eaten. Definitely this is not diet friendly. This is like those little smoky bacon wrapped appetizers only better. I only made a single serving and can't wait to make these for the family, this would go great with french toast and maple syrup. Or just dipped in maple syrup... Mmmmmm. Thanks for the best bacon ever!

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4 users found this review helpful

Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Aug. 23, 2008

There's no possible way "bad" and "bacon" can be placed in the same sentence. This is salty and sweet. I like my bacon crispy but the rest of the family likes it limp, so I baked for the 20 minutes. Probably would've been a five star for me if it were crisp. (Added an extra tsp of Cinnamon)

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5 users found this review helpful