Bacon Water Chestnut Wraps
Total TimePrep: 20 min. Bake: 30 min.
Makesabout 2-1/2 dozen
I make these often for fall/winter entertaining - they are delicious! I also have another recipe for these that includes a more savory sauce and I do not cook bacon before wrapping chestnuts. So My recipe is just a little different. I cut the bacon strips in half and wrap water chestnuts securing each with a wooden toothpick. This not only secures bacon, but becomes the serving implement for guest to use to eat them. I put the water chestnuts on a wire rack on top of a jelly roll pan (this keeps the water chestnuts from sitting in bacon grease as they cook) and bake them at 350 approximately 30 minutes or until the bacon is done. After about 20 minutes, I add the following to a saucepan: 1/2 butter, 2T ketchup, 1/4 c packed brown sugar, 2-4 T Worcestershire Sauce (to taste), and then a dash of cayenne pepper (optional to taste). Heat to simmer stirring constantly making sure not to scald mixture. Once the water chestnuts are done, I place them in a serving dish (i.e., an 8x8 or anything with sides to contain the sauce). Once chestnuts are done I pour the sauce into the serving dish and place the water chestnuts in the sauce. This sauce is savory and sweet and sticks to the bacon wrapped water chestnuts wonderfully! Merry Christmas!
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I make these with bacon cut in 1/3's, wrap, place on wire rack over foil-lined pan. Grease drips down!! Baste with chile sauce mixed 1/2 and 1/2 with brown sugar. Bake 350 for 45 minutes or until bacon is crispy.
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I marinate my water chestnuts in soy sauce and then roll in brown sugar and wrap in bacon. Yummy!!
Delicious and requested over and over. One guest said I should bottle the sauce. I do use the precooked bacon because it is easier, but probably not as good as the recommended brand which is not available.
These are also great with 1/2 piece of water chestnut and a piece of chunk pineapple.
Delicious! Years ago made a very similar recipe only with pineapple chunks instead of the water chestnuts. In my old age I developed an allergy to pineapple so this was a welcome substitute for a delicious appetizer. I did cheat a bit and exchanged chili sauce for BBQ sauce (Sweet Baby Ray's).
Here in Canada we've always used maple syrup drizzled over them then baked...they're addictive! I will try this recipe for a change of pace, thank you!