In a small bowl, combine granulated sugar and ground cinnamon. Stir until evenly mixed. Add vanilla powder if desired for extra sweetness. This simple mixture creates the classic sweet coating that gives cinnamon twists their famous crunchy dessert flavor after frying.

Pour vegetable oil into a deep frying pot or pan carefully. Heat the oil to about 375°F or 190°C. Proper oil temperature is very important because the twists puff quickly. Oil that is too cool can make the twists greasy instead of crispy.

Carefully place a few duros pasta twists into the hot oil using tongs. Within seconds, they will puff up dramatically and become light and airy. Fry only for about 10 seconds until fully expanded and crisp. Avoid overcrowding the frying pan.

Use a slotted spoon or tongs to remove the puffed twists from the oil carefully. Place them onto paper towels to absorb extra oil. Let them cool slightly for a moment before adding cinnamon sugar coating to help seasoning stick better.

While still slightly warm, place the twists into a large bowl. Sprinkle the cinnamon sugar mixture generously over them. Toss gently until evenly coated. Every twist should look lightly covered with sweet cinnamon goodness for classic Taco Bell-style flavor.

Repeat the frying process in small batches until all pasta twists are puffed and coated. Working in batches helps maintain proper oil temperature. This keeps every cinnamon twist crispy, airy and evenly cooked without becoming oily or overly dark.

Allow the finished cinnamon twists to cool for several minutes before serving. Cooling helps them stay crisp and crunchy longer. The cinnamon sugar coating also settles beautifully onto the twists while they rest slightly after frying.

Transfer the cinnamon twists onto a serving plate or bowl. Serve fresh while crispy and light. These sweet crunchy snacks taste wonderful after tacos, burritos or casual family dinners. They also pair perfectly with coffee or cold milk for simple desserts.