Ingredients
- ounces fried pork rinds
- teaspoons ground cinnamon
- teaspoons granular sucralose sweetener (such as Splenda)
- tablespoons butter, melted
Instructions
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Step 1
I begin by spreading the pork rinds in a large baking dish or bowl so they’re ready for coating. In a small bowl, stir together the cinnamon and sweetener until evenly blended. Drizzle the melted butter over the rinds while gently shaking or tossing them—this helps the butter reach every nook. Sprinkle the cinnamon mixture on top, then use your hands or a spatula to toss everything thoroughly. I find a bowl works best for vigorous tossing without spills. The warm butter encourages the coating to cling, creating that sweet, aromatic crunch. No baking is required, though you can briefly broil them for extra crispness if you like. Serve right away and enjoy the contrast of savory pork rinds with sweet cinnamon sugar.
Chef's Tip
My trick is to warm the pork rinds slightly in a dry skillet before adding the butter—this opens up their pores so the coating sticks better. I also use a fine-mesh strainer to dust the cinnamon mixture evenly, avoiding clumps.
Storage Tips
Keep leftover coated pork rinds in an airtight container at room temperature for up to 24 hours; they’re crispiest when fresh. To restore crunch, spread them on a baking sheet and warm at 300°F for 5 minutes, watching carefully so they don’t burn.
Variation Tips
For a chocolate twist, blend a teaspoon of unsweetened cocoa powder with the cinnamon and sweetener. You can also add a pinch of cayenne pepper for a sweet-heat combo, or swap the butter for melted coconut oil to make it dairy-free.