30 thin slices of bacon (about 1 pound)- get the bacon cuts as thin as possible

30 grissini (long thin breadsticks)

1/3 cup firmly packed light brown sugar

3 tablespoons pure chili powder (preferably New Mexican) 

Let bacon stand at room temperature to soften slightly, about 10 minutes. Wrap one bacon slice gently in a spiral around each breadstick and arrange on a tray. In a shallow dish long enough to fit a breadstick, stir together sugar and chili powder until combined well, pressing out any lumps with the back of a fork. You can also push the mixture through a small sieve into a bowl and return to the dish. Roll each breadstick gently in mixture, coating bacon well, and arrange about 1/2 apart on rack of a broiler pan. Bake breadsticks at 350 degrees for 20 minutes, or until coating is caramelized and bacon is deep golden. Loosen breadsticks gently from rack with a metal spatula and cool until firm enough to pick up, 10 to 15 minutes. Serve at room temperature.