Bacon Wrapped Water Chestnuts Recipe 445

BACON WRAPPED WATER CHESTNUTS

Steps:

• 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.

BACON WATER CHESTNUTS

Steps:

• Heat oven to 350°F.
• Wrap bacon around water chestnuts; secure with wooden toothpicks. Place in shallow baking dish.
• Mix remaining ingredients until blended; pour over water chestnuts.
• Bake 30 min. or until heated through. Discard toothpicks before serving.

BACON-WRAPPED WATER CHESTNUTS

Steps:

• Cut bacon strips into thirds; wrap a strip around each water chestnut and secure with wooden toothpicks. Place in an ungreased 15x10x1-in. baking pan. Bake at 375° until bacon is crisp, 25 minutes. , Meanwhile, in a small saucepan, combine ketchup and brown sugar; cook and stir over medium heat until sugar has dissolved. Remove chestnuts to paper towels; drain. Dip in ketchup mixture; place in a lightly greased 13x9-in. baking dish. Spoon remaining sauce over chestnuts. Return to the oven for 10 minutes.

BACON WRAPPED WATER CHESTNUTS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a saucepan, combine ketchup, brown sugar and Worcestershire sauce; heat just to boiling. Pour sauce over bacon and water chestnuts.
• Cut bacon slices into thirds. Cut some of the bigger water chestnuts in half. Wrap chestnuts in bacon and secure with toothpicks; place in a 9x13 pan.
• Bake in preheated oven until bacon is completely cooked, about 45 to 50 minutes.

BACON WRAPPED WATER CHESTNUTS III

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium-size mixing bowl, combine brown sugar, Worcestershire sauce, and ketchup.
• Cut bacon in half. Wrap one slice of bacon around each chestnut. Secure the bacon with a toothpick. Arrange the water chestnut wraps in a 9x13 inch baking dish.
• Bake the water chestnut wraps for 10 to 15 minutes.
• Remove from water chestnut wraps from the oven and drain some of the grease out of the pan. Pour the sauce over the wraps.
• Bake for 30 to 35 more minutes.

BACON-WRAPPED WATER CHESTNUTS

Steps:

• Preheat broiler. Place 12 toothpicks in a shallow dish and cover with water; let stand 10 minutes.
• Wrap each piece of bacon around each water chestnut half; secure with a toothpick. Place on a baking sheet and transfer to oven. Broil, turning once, until bacon is crisp, 2 to 3 minutes per side.
• Transfer bacon-wrapped water chestnuts to a paper-towel-lined plate to drain before transferring to a serving platter.

BACON WRAPPED WATER CHESTNUTS

Steps:

• 1. Marinate the water chestnuts in soy sauce for 1 hr. Then drain.
• 2. Roll each chestnut in a 1/4 c. brown sugar making sure to coat well. Reserve the other 1/4 c. brown sugar to end before baking.
• 3. Wrap each chestnut with 1/2 slice of bacon. Secure with a tooth pick.
• 4. Arrange on a cake rack in a shallow baking pan. Cover tops of chestnuts with remaining 1/4 c. of brown sugar.
• 5. Bake at 400 degrees F for about 30 minutes or until golden brown.
• 6. Drain on paper towels.
• 7. ** This can be prepared ahead of time and stored in the refrigerator until ready to bake.

WATER CHESTNUTS AND BACON

Steps:

• Marinate water chestnuts in soy sauce for 30 mnutes to 1 hour. Stir them often to distribute.
• Remove chestnuts and coat in sugar.
• Wrap bacon around 2 or 3 slices of chestnut, securing with a toothpick. Arrange on baking sheet. Bake in 400°F (200°C) oven for 10-20 minutes until bacon is cooked. May also be broiled.
• For variety, try rolling them in brown sugar.
• Sugar may be omitted entirely if preferred.

BACON WRAPPED WATER CHESTNUTS

Steps:

• I purchase the REAL thick bacon at Sam's Club. This way I use less pieces, but get more texture because of it's thickness. If you're using another (thinner) bacon, you'll have to adjust the cutting of the bacon appropriately.
• Work with the bacon cold, right out of the refrigerator. It will be a lot easier to cut because it will be relatively hard. If you let it warm up, it'll be too soft to be able to cut evenly.
• Cut the bacon into quarters, then each piece (lengthwise) in half. Let it sit out for at least 10 minutes before you begin wrapping the chestnuts to let it soften. If it's too cold, you won't be able to stretch the bacon around the water chestnuts.
• Wrap 1 piece of bacon around one water chestnut, and secure with a tooth pick. Be careful not to put the toothpick in too far because it will split the water chestnut. Place them in a bowl.
• Mix the rub by combining the blacken and the dark brown sugar, and mixing well. Dump it on the water chestnuts, and carefully mix it around to evenly coat all.
• It's OK to place these in a plastic bag and refrigerate overnight, but be sure to use the thicker freezer type bags otherwise the toothpicks will tear the bag up.
• Preheat oven to 350 degrees.
• Place a pieces of parchment paper in a sheet pan, and place the wrapped water chestnuts on so that they don't touch.
• Bake about 15 minutes. Or, until the bacon is crisp.
• Serve while hot.

BACON-WRAPPED WATER CHESTNUTS

Steps:

• Combine the water chestnuts and soy sauce in a resealable plastic bag and let marinate at room temperature, tossing and massaging the bag occasionally, for 30 minutes.
• Preheat the oven to 400 degrees F. Wrap each water chestnut in a piece of bacon and secure with a toothpick. Set a cooling rack into a rimmed baking sheet and arrange the bacon-wrapped water chestnuts on top. Bake until the bacon renders its fat and is crisp, about 30 minutes.
• Meanwhile, stir together the ketchup, brown sugar, Worcestershire sauce and 1/3 cup water in a bowl to make a sauce.
• Remove the baking sheet from the oven and carefully lift the cooling rack off the baking sheet. Drain away any fat in the baking sheet and wipe dry with paper towels. Line the baking sheet with foil and lightly spray the foil with nonstick cooking spray. Carefully transfer the bacon-wrapped water chestnuts to the bowl with the sauce, swirling to fully coat, then spread out on the baking sheet.
• Return the baking sheet to the oven and bake, tossing every few minutes, until the sauce is reduced to a sticky glaze, about 15 minutes. Immediately transfer the bacon-wrapped water chestnuts to a warm serving platter. Sprinkle with pepper and serve while hot.

WATER CHESTNUTS WRAPPED IN BACON

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Drain the water chestnuts.
• 3. Slice each piece of bacon in half crosswise.
• 4. Wrap each water chestnut in the cut bacon pieces and secure with a toothpick. See photo.
• 5. Coat each piece with brown sugar.
• 6. Place each piece in a baking dish. Leave room between each piece.
• 7. Bake uncovered, on middle rack, for about 25 minutes or til sugar has melted and bacon is well browned. See photo.
• 8. Blot on paper towels and serve warm.