Bacon-Wrapped Chestnuts
Water chestnuts wrapped in bacon and broiled until crispy - a divine
These yummy little bites are a delicious addition to any party food menu, but are especially appropriate at Christmas when chestnuts are at their peak of popularity.
Bacon-wrapped water chestuts might just be the perfect appetizer. They're quick and easy to make, require ingredients that are readily available, and taste terrific! A popular dish at any party, these tasty, crispy little mouthfuls never last long. Make an extra batch or two so that late-comers can enjoy them as well.
Depending on your own personal preferences or what you've got on hand, you can change the sauce that the water chestnuts marinate in to alter the flavor of the finished appetizers. The teriyaki version is my favorite, as the sweetness of the sauce combines perfectly with the smoky bacon. I've provided a few options for the marinade below the main recipe for you to try.
If you prefer the gooey version, there's a great recipe included for that one as well. Make sure you have plenty of napkins on hand!
Choose good-quality bacon, sliced thin. If the bacon is too thick it won't cook completely all the way through, and you'll be left with limp, chewy appetizers that are slightly burnt on the outside. If the water chestnuts are very large, slice them in half before wrapping.
For variations on this theme, try substituting fresh scallops, mushrooms, or pineapple for the water chestnuts. You'll be surprised at how good they are!
Bacon-Wrapped Chestnuts
- 1 pound bacon
- 2 cans (8 ounces each) whole water chestnuts
- 1 cup soy sauce
- toothpicks
Drain water chestnuts and place in a small mixing bowl or zippered plastic bag. Pour soy sauce over chestnuts, adding a bit of water if needed to cover them. Cover bowl or seal bag and refrigerate for at least two hours or overnight.
Preheat oven to 350 degrees Fahrenheit. Drain chestnuts again and cut bacon slices in half or thirds to create 3-inch strips. Wrap a strip of bacon around each chestnut, using toothpicks to secure. Place wrapped chestnuts in a single layer on a baking sheet.
Bake chestnuts until bacon is evenly browned and crisp; about 14 minutes. Alternatively, you can broil the chestnuts on the highest oven rack for about 2-3 minutes; turn them over and continue broiling for another 2 minutes until crisp.
Makes about 24 servings.
Teriyaki Bacon-Wrapped Chestnuts
Prepare as above, substituting bottled or homemade teriyaki marinade for the soy sauce.
Maple Bacon-Wrapped Chestnuts
Prepare as above, but omit the soy sauce. Whisk together 2 tablespoons lemon juice, 1 tablespoon Worcestershire sauce, 1 tablespoon seasoned salt, and 1 tablespoon pure maple syrup. Bake rather than broil the chestnuts, watching them carefully so they don't burn.
Sweet and Sticky Bacon Wrapped Water Chestnuts
- 1 pound bacon
- 2 cans (8 ouces each) water chestnuts
- 1 cup ketchup
- 1 cup packed brown sugar
- 1 tablespoon Worcestershire sauce
- toothpicks
Preheat oven to 350 degrees Fahrenheit. In a large mixing bowl, combine ketchup, brown sugar, and Worcestershire sauce.
Drain chestnuts and slice bacon in half or thirds as above. Place the water chestnuts and the bacon into the ketchup mixture and stir well to coat. Wrap each water chestnut with a strip of bacon and secure with toothpicks. Arrange wrapped chestnuts in a single layer in a baking or casserole dish.
Bake in the preheated oven for about 30-40 minutes, or until bacon is cooked through and sauce is thick and sticky. Serve warm.
