While cinnamon twists from Taco Bell can be served on their own for dessert, you can also serve them with a side of sweetened whipped cream, creamy chocolate dip or a bowl of fruit salsa. Try crumbling cinnamon twists over ice cream sundaes or folding crushed cinnamon twists into softened vanilla ice cream. The twists are also fun to set out as part of a spread of Mexican food like beef and rice enchiladas or chili con carne.
Ingredients
- oil for deep-fat frying
- 1/2 cup sugar
- 2 tablespoons ground cinnamon
- 4 ounces spiral duros (about 1 overflowing cup)
- pinch salt
Instruction
- Pour oil into a large pot, Dutch oven or deep fryer to a depth of 2-3 in. Heat oil over medium-high heat until it reaches 350° on a digital thermometer.
- While the oil heats, stir sugar and cinnamon together in a small bowl; set aside. Line a cooling rack with paper towels.
- Using a slotted spoon, place a scoop of duros into the hot oil; once the duros float, cook 10-15 seconds or until duros are completely puffed and crisp. Use the slotted spoon to remove from the oil; transfer to the paper towel-lined rack. Repeat this step with the remaining duros, checking the oil temperature between batches to be sure it remains at 350°.
- While still warm, transfer fried duros to a large bowl; sprinkle the cinnamon sugar mixture on top. Use a large spoon to toss the duros until completely coated.
- Serve the cinnamon twists immediately. To store them, transfer the cooled twists to a sealed container. Store them at room temperature for 3-4 days.
