Description
Deliciously sweet and savory bacon-wrapped water chestnuts perfect as an appetizer or party snack. Tender water chestnuts are wrapped in crispy bacon and glazed with a homemade tangy ketchup and brown sugar sauce, baked to caramelized perfection.
Ingredients
Scale
Main Ingredients
- 1 can (approximately 225 g) whole water chestnuts, drained
- 1 package (approximately 340 g) center-cut bacon
- Toothpicks for securing bacon
Sauce Ingredients
- 240 ml ketchup
- 200 g packed brown sugar
- 15 ml Worcestershire sauce
Instructions
- Preheat Oven: Set your oven to 175°C (350°F) and allow it to fully preheat for an even cooking temperature.
- Prepare Bacon Wraps: Cut each slice of bacon into thirds. Wrap each drained water chestnut tightly with one piece of the cut bacon and secure it with a toothpick to hold it in place during cooking.
- Arrange for Baking: Line a baking sheet with aluminum foil and spray it lightly with non-stick cooking spray. Arrange the bacon-wrapped water chestnuts in a single layer on the tray, ensuring they’re spaced evenly.
- Initial Baking: Bake the prepared water chestnuts in the preheated oven for 25 minutes to allow the bacon to start crisping up around the water chestnuts.
- Prepare the Glaze: While baking, combine ketchup, brown sugar, and Worcestershire sauce in a small saucepan. Place over medium heat and stir frequently until the sugar has fully dissolved and the mixture is smooth, about 5 minutes. Remove from heat.
- Glaze and Finish Baking: After 25 minutes, take the baking sheet out of the oven and spoon the prepared glaze generously over each bacon-wrapped water chestnut. Return the baking sheet to the oven and bake for an additional 25 minutes, allowing the glaze to caramelize and the bacon to become crispy and flavorful.
- Serve Warm: Once done, transfer the bacon-wrapped water chestnuts to a serving platter and serve immediately while warm for the best taste and texture.
Notes
- Use center-cut bacon for a better bacon-to-water chestnut ratio and less fat.
- Foil-lined baking sheets make for easy cleanup.
- The glaze can be prepared ahead of time and stored refrigerated for up to 3 days.
- To keep toothpicks from burning, soak them in water for 10 minutes before using.
- These bites are best served fresh but can be reheated in an oven to maintain crispiness.
