Whisky-Candied Bacon Twists
Flaky puff pastry wrapped around crispy streaky bacon, glazed with a mix of whisky, brown sugar and cracked black pepper for a sticky, savoury-sweet finish. As they bake, the sugar caramelises, the whisky adds depth, and the bacon turns perfectly crisp – making each twist golden, rich, and full of bold flavour.
These bites are perfect served fresh from the oven for parties, sharing platters, or even an indulgent weekend snack. Pair with a smoky dram or an ice-cold beer and watch them disappear fast. Want to switch it up? Try turkey bacon for a lighter option or sprinkle with sesame seeds for a nutty crunch.
Ingredients:
1 sheet puff pastry
8 slices streaky bacon
2 tbsp whisky
2 tbsp brown sugar
1/2 tsp cracked black pepper
Instructions:
- Preheat the oven to 200°C (180°C fan). Line a baking tray with parchment paper.
- Roll out the puff pastry and cut it into strips about 1 inch wide.
- In a small bowl, mix whisky, brown sugar, and black pepper. Brush the bacon slices with the mixture.
- Place a slice of bacon on each pastry strip and twist together.
- Bake for 15–18 minutes until golden and crisp.
Tips & Variations:
- Use turkey bacon for a leaner option.
- Sprinkle with sesame seeds before baking for a nutty flavour.
In these recipes we haven’t specified the whisky to use, as you know what you like best, and it also allows you to experiment.
However, if you want a start, a good light, vanilla forward single malt to use would be The Glasgow Distillery’s Original. If you are looking to add some smokey depth, try The English Smokey, or if you want something fruity, try Arran Sherry Cask ‘The Bodega’.
