Bacon Wrapped Brown Sugar Smokies

Bacon Wrapped Brown Sugar Smokies with a crisp bacon exterior and a bubbly, caramelized brown sugar coating. Oven-baked on parchment for easy cleanup and a sticky candied glaze finish.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 12 servings

Course: Appetizer

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

little smokies

14 oz little smokies Use little smokies, about 12 per package depending on size.

bacon

1 lb thin-cut bacon Cut each slice into thirds for easier wrapping.

brown sugar coating

1 cup brown sugar Pack firmly for a caramelized crust.
0.25 tsp cayenne pepper Adds warmth; reduce if you prefer mild heat.

melted butter

2 tbsp butter Melted for drizzling and deeper caramelization.

Equipment

1 sheet pan

Method

Prep and preheat

Preheat the oven to 350°F. Line a baking sheet with foil and parchment.

Wrap and secure

Wrap each little smokie in a piece of thin-cut bacon and secure with a toothpick.

Coat in brown sugar mixture

Mix the packed brown sugar with cayenne pepper in a bowl. Roll each wrapped smokie in the mixture to coat, pressing lightly so it sticks.

Bake

Arrange the smokies on the prepared pan in a single layer. Drizzle with the melted butter and sprinkle any remaining sugar over the tops.

Caramelize and finish

Bake for 30-35 minutes at 350°F until the bacon is crisp and the sugar is bubbly and caramelized. Cool for 5 minutes so the glaze sets, then serve warm.

Notes

For the stickiest candied crust, pack the brown sugar tightly before coating and press the sugar onto the bacon lightly. Store leftovers in the refrigerator up to 3 days; rewarm on a baking sheet at 350°F until hot. Freezing is not recommended because the bacon and glaze can lose their crisp texture. For a lower-sodium swap, use reduced-sodium bacon and choose a no-sugar-added smokie option if available.