Brown Sugar Bacon Wrapped Smokies

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These bacon wrapped smokies with brown sugar make a great appetizer! They are easy to make and can easily be made ahead of time & they freeze well!Brown Sugar Bacon Smokies on a plate shown with a title

These bacon wrapped smokies with brown sugar are so yummy!   Adding a hint of cayenne pepper makes them extra amazing!

My mom made these for my kids one day while she was here babysitting… and they LOVED them!  So being Grandma, she made a whole entire huge bag of them and froze them for us to just pop into the oven when they wanted a few!  Don’t worry though, big kids love these too… perfect with a grainy mustard and a cold beer on game day!

Yep, you can make these bacon wrapped appetizers ahead of time and pop ’em in the freezer.  Bake them right from frozen when guests show up at your door (just add an extra 5 minutes to the cook time)!

Brown Sugar Bacon Smokies baked crisp

Things you’ll need for this recipe:

* Toothpicks * Smokies * Bacon * Foil *

closeup of Brown Sugar Bacon Smokies in a pile
4.98 from 38 votes
Review Recipe

Brown Sugar Bacon Wrapped Smokies

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 servings
These bacon wrapped smokies with brown sugar make a great appetizer! They are easy to make and can easily be made ahead of time & they freeze well!

Ingredients

  • 1 Package of Bacon
  • 1 Package of Mini Smokies
  • ½ cup Brown Sugar
  • ¼ teaspoon cayenne pepper or to taste
  • Toothpicks

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Instructions

  • Preheat oven to 425°F. Line a baking pan with foil.
  • Cut Bacon into thirds. Wrap 1 piece of bacon around each mini smokie and secure with a toothpick.
  • Combine cayenne pepper and brown sugar and roll each smokie in the mixture. (Note: They can be frozen at this point)
  • Place on prepared pans and bake for 10 minutes.
  • Flip smokies and cook an additional 10 minutes or until bacon is crispy. (Add an extra 5 minutes if baking from frozen).

Recipe Notes

NOTE: Do not mix the brown sugar with the smokies ON the foil lined pan because the excess brown sugar may burn. Rub the brown sugar on the smokies prior to putting them on the pan.

Nutrition Information

Calories: 242, Carbohydrates: 11g, Protein: 10g, Fat: 18g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 48mg, Sodium: 566mg, Potassium: 86mg, Fiber: 1g, Sugar: 10g, Vitamin A: 31IU, Vitamin C: 1mg, Calcium: 23mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Appetizer
Cuisine American

 Here are a few more recipes you’ll love

* Crab Rangoon * Popper Mini Egg Rolls * Fried Pickles *

collage of Brown Sugar Bacon Smokies. colure up and on a white plate
About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. I have not tried this but it looks delicious! However, looking over the recipe I seriously question the sodium listed. Seems to me the bacon and smokies would be a lot more than stated.

    1. Hi Spike, we took a look at the nutrition information and updated it appropriately. The bacon and smokies definitely add a lot of sodium to the recipe. You can try and reduce it by using a low sodium alternative for the bacon or smokies.

  2. These are great anytime, Like meat candy. But have to agree with a few other comments about burning. 425 oven was too much for my first batch. Low and slow worked better to avoid any burning. 325 to 350 was safe for my oven. carmelized deliciousness.4 stars

  3. This is a great recipe but my family likes it with a little extra kick.

    To the original recipe I add:
    1/4 tsp onion powder
    1/4 tsp garlic powder
    1/4 tsp smoked paprika
    1/2 tsp ground ginger

    This makes them smokey, spicy, sweet, and tangy.

    I also have better results by making letting then rest for at least an hour in the fridge, recoating them, and then transferring to clean foil before putting them in the oven. That way you end up with much more of the coating on the actual treats and less caramelized on the foil.5 stars