Cut each bacon strip into 3 equal pieces. Working with one smokie at a time, wrap a piece of bacon around it and secure with a toothpick through the bacon and sausage to hold it in place. Repeat until all 12 sausages are wrapped. I like to wrap the bacon at a slight angle around the smokie—it ensures even coverage and looks more appealing when served.

In a small bowl, combine the brown sugar, paprika, and cayenne pepper. Stir until the spices are evenly distributed throughout the sugar. This dry mixture will create a flavorful glaze as it melts in the slow cooker.

Pour 1 cup of the spiced sugar mixture from Step 2 into the bottom of your slow cooker. Arrange the bacon-wrapped smokies from Step 1 in a single layer on top of the sugar. Sprinkle the remaining 1 cup of spiced sugar mixture over the top, covering the sausages as much as possible. Cook on high for 3 hours, stirring gently every 45 minutes or so to redistribute the melting sugar and ensure even caramelization. The sugar will gradually melt and create a sticky, glossy glaze that clings to the bacon. I find that stirring occasionally prevents the sugar from burning on the bottom and helps build that beautiful golden-brown coating.

Once the smokies are deeply caramelized and the bacon is cooked through, carefully transfer them to a serving platter, keeping the toothpicks in place for easy handling. Serve warm, allowing guests to grab them by the toothpick.