Bacon Wrapped Water Chestnuts Recipe 445

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 I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Wrap 1/2 strip of bacon around each water chestnut. Combine ketchup and sugar in a small bowl and mix together; dip each wrapped water chestnut into this mixture.
• Place water chestnuts in a lightly greased 9x13 inch baking dish and bake covered in the preheated oven for 20 minutes, or until bacon is crisp.

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 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:

• Marinate the water chestnuts in soy sauce for 1 hour.
• Drain.
• Roll each chestnut in the brown sugar.
• Wrap each chestnut with a piece of bacon.
• Secure with a toothpick.
• Arrange on a cake rack in a shallow baking pan.
• Bake at 400 degrees F for about 30 minutes or until golden brown.
• Drain on paper towels.
• NOTE: This can be prepared ahead of time and stored in refrigerator until ready to bake.

BEST BACON WRAPPED WATER CHESTNUTS

Steps:

• Soak water chestnuts in a bowl with soy sauce for at least 3 hours; drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Wrap each water chestnut with a piece of bacon; secure with a toothpick and arrange on a shallow baking dish. Repeat with remaining water chestnuts.
• Bake in the preheated oven until bacon is crisp, 25 to 35 minutes.
• Meanwhile, mix brown sugar, mayonnaise, and chili sauce in a bowl until dipping sauce is smooth. Serve bacon-wrapped water chestnuts with dipping sauce.

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:

• 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.

BACON-WRAPPED WATER CHESTNUTS

Steps:

• Mix soy sauce and brown sugar.
• Place drained waterchestnuts into soy sauce/brown sugar mixture.
• I will put this all into a ziplock bag or a container with a lid so I can"turn or roll" them about every half hour, making sure the sauce stays well mixed and waterchestnuts are getting well coated.
• Place into fridge and let sit for 2 hours, minimum.
• After a minimum of 2 hours, Cut bacon in half.
• Wrap a waterchestnut with piece of bacon and stick with toothpick to hold in place.
• Place wrapped waterchestnuts in shallow baking dish.
• After all are wrapped, drizzle just a little bit of the soy sauce/brown sugar mixture over the wrapped chestnuts.
• Bake at 375 degrees until bacon looks"crisp," usually about 20 minutes or so.

BACON WRAPPED WATER CHESTNUTS

Steps:

• Cut bacon in thirds.
• Wrap a strip of bacon around a water chestnut and poke a flat toothpick through the bacon and water chestnut.
• Continue wrapping water chestnuts with bacon until finished.
• Place each water chestnut that has been wrapped on broiler pan.
• Cook until bacon is crisp.
• Mix soy sauce and brown sugar together in bowl.
• Place each water chestnut with bacon in sauce.
• Serve hot.

BACON WRAPPED WATER CHESTNUT

Steps:

• Cut bacon slices in half and wrap one piece around each water chestnut.
• Secure with a tooth pick.
• Place on a greased cookie sheet and bake at 325 degrees until bacon is crisp, about 30 minutes.
• Mix mayo, chili sauce, and brown sugar in a small sauce pan and simmer until heated through.
• Place cooked water chestnuts in an ovenproof baking dish and cover with sauce.
• Cover dish and bake at 325 degrees for 30 minutes.
• Serve hot.

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.