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These Bacon Wrapped Water Chestnuts make the perfect bite-sized party snack. The smoky bacon hugs crunchy marinated chestnuts, all coated in a tangy-sweet glaze. They disappear in minutes whenever I serve them, so I always make a double batch.
What Makes Them Stand Out
When crispy bacon meets the snap of water chestnuts, something wonderful happens. That tangy-sweet glaze really kicks things up a notch. And guess what? They're super easy to throw together but look like you spent hours in the kitchen.
Ingredients List
- Whole Water Chestnuts: From a can, drained thoroughly.
- Bacon: Go for thin slices to wrap easily.
- Soy Sauce: To soak the chestnuts in.
- Garlic Powder: Gives the marinade extra punch.
- Brown Sugar: For that caramelized glaze.
- Ketchup: Creates the foundation for your glaze.
- Worcestershire Sauce: Adds richness to the coating.
- Fresh Parsley: Sprinkle on top if you want a splash of color.
Cooking Instructions
- Soak Chestnuts
- Combine brown sugar, garlic powder, and soy sauce. Toss in your drained chestnuts and let them hang out for an hour.
- Bacon Time
- Slice your bacon strips in half, wrap each chestnut, then stick a toothpick through to hold everything together.
- Initial Cooking
- Set your wrapped chestnuts on a wire rack over a baking sheet. Pop them in a 400°F oven for 20 minutes.
- Add Glaze
- Stir together Worcestershire sauce, brown sugar, and ketchup. Coat the chestnuts and cook another 10 minutes until they're sticky and crisp.
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Smart Tricks
Thin bacon works way better for getting that perfect crispiness. Make sure to drain those chestnuts completely before the marinade. And don't forget to put foil on your pan - you'll thank yourself during cleanup time.
Tasty Swaps
Don't have chestnuts? Wrap bacon around chunks of pineapple or little pieces of chicken instead. Want some heat? Mix some sriracha into your glaze or sprinkle cayenne on top before they go in the oven.
Great Sidekicks
Put out some BBQ sauce or spicy mayo for dipping. These go great with a plate of wings or some mini sliders when you're feeding a crowd. Everyone always grabs seconds.
Storage Tips
Got extras? Pop them in a sealed container in your fridge for up to 3 days. When you're ready to eat, warm them up in a 350°F oven for 5-7 minutes. In a hurry? The microwave works too.
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Frequently Asked Questions
- → Can these be prepped before cooking?
Wrap chestnuts in bacon and refrigerate for up to a day. Just add the sauce and pop them in the oven when ready.
- → Why isn't my bacon cooking right?
Stick with regular bacon, not the thicker kind. Use a rack to let heat circulate and get that crispy finish.
- → Are sliced chestnuts a good swap?
No, whole chestnuts are best. Sliced ones won't hold together well during baking and wrapping.
- → What's the best way to store extras?
Seal leftovers in an airtight dish and refrigerate for up to three days. Reheat in the oven to crisp them back up.
- → Is it okay to prepare them in pieces?
You can marinate them in advance for a couple of hours, but for the best flavor, bake them fresh after wrapping.