Different recipe versions of bacon-wrapped water chestnuts have been around a long time. I remember one of my aunts used to make something similar to this whenever we’d go to her house for dinner. I believe she did not use a glaze but they still tasted great.
Using the glaze gives these added flavor but it also adds carbs, so skip the glaze if you’re watching your carb grams.
Whatever you do, be sure to make enough, as they will go fast!
Yields about 50 pieces
- 2 8-oz cans of water chestnuts, drained
- bottle of Worcestershire sauce
- toothpicks, soaked in water
- 2 packages of bacon (about 1 1/2 lbs)
- 3/4 cup ketchup
- 1/4 cup coconut palm sugar or brown sugar
- Preheat oven to 425 degrees.
- Line rimmed baking sheet with foil and place wire cooling rack on baking sheet. Set aside.
- Pour Worcestershire sauce into cans of drained water chestnuts, about halfway up. Set aside.
- Put about 50 toothpicks into a bowl of water and let soak. This will keep the toothpicks from burning up in the hot oven.
- Open each package of bacon and cut the entire package of bacon in half.
- Wrap each water chestnut that has been soaking in Worcestershire sauce in a half-slice of bacon and secure with soaked toothpick. (do not throw out Worcestershire sauce)
- Place wrapped water chestnut on wire rack on baking sheet. The wire rack will keep the bacon-wrapped water chestnuts crispy by keeping them out of rendered fat that drips down.
- Repeat until all water chestnuts are wrapped in bacon and secured with a toothpick.
- Place bacon-wrapped water chestnuts in preheated oven for 30 minutes.
- Meanwhile, prepare sauce in medium bowl with 1 can of leftover Worcestershire sauce (from soaking water chestnuts – using both cans will make it too liquidy), ketchup, and sugar.
- After baking for 30 minutes, take baking sheet out of the oven. Dip each bacon-wrapped water chestnut in the bowl with the sauce and place back on wire cooling rack on rimmed baking sheet.
- Place the water chestnuts back in oven and bake additional 15 minutes.
- Serve immediately or at room temperature.
Note: These can be kept warm in a slow cooker set to low temperature.
-Caitlin Russell MS, RDN, LD