- 1 cup ketchup
- 1/4 cup brown sugar
- 1/2 tsp garlic powder
- 1 tsp Worcestershire sauce
- 2 (7oz/227ml) cans whole water chestnuts, drained and rinsed
- 1 lb smoky bacon, cut into thirds
- Preheat oven to 425°F.
- Combine ketchup, brown sugar, garlic powder and Worcestershire sauce in a mixing bowl. Make sure everything is combined well.
- Wrap each water chestnut with a bacon strip (which was cut bacon into thirds) and secure with a toothpick and drop into the mixing bowl with the sauce mix.
- Once finished wrapping the bacon and water chestnuts, GENTLY fold the sauce over them in the mixing bowl. Make sure to evenly coat each piece with the sauce.
- Using tongs, gently remove the wrapped water chestnuts from the mixing bowl and place them onto a broiler pan over a foil lined baking sheet. (I find that the clean up is much easier when using a foil lined sheet). If you don’t have a broiler pan, you can try just using a baking sheet – just make sure you remove the cooked water chestnuts quickly, so they don’t sit in the fat for too long.
- Using a spatula remove any of the remaining sauce from the mixing bowl and drizzle over the wrapped water chestnuts.
- Place the prepared water chestnuts into the oven to cook for about 45 minutes or long enough to crisp the bacon to your liking.
- Using tongs, remove the appetizers to a serving plate.
To Make Ahead of time: To make ahead of time, or even the night before, follow the recipe as usual, but instead of placing them on your baking sheet to cook right away, keep them in the mixing bowl along with the sauce, cover and store in the fridge until you’re ready to make them. For best results, make sure you remove them from the refrigerator at least 30 minutes before cooking so they’re not super cold… you want them to be about room temperature when you start to cook them.
If your bacon is really fatty or you want it more crisp: In the last 15 minutes of cooking, you can place them on a wire rack over the baking sheet and set your oven to broil. This will allow the fat to drain more as it crisps up – just be sure to watch closely so they don’t burn. If you look at the photos in this post, you’ll see that I used this method to crisp them up more – I don’t always have to do this.. it just depends on how fatty my bacon is! 😊
- Category: Appetizer
- Method: Oven
- Cuisine: American/Canadian
Keywords: bacon wrapped water chestnuts, Christmas appetizer, holiday appetizer