This is a tried and true favorite in my husband’s family. In fact, it’s really hard to behave when these little goodies are on the appetizer tray. I’m in charge of appetizers this year for our Thanksgiving feast with extended family. I KNOW better than to make these early; they won’t last and I’ll have to make more! These are definitely our favorites. Adding water chestnuts and bacon to my grocery list……
Bacon-wrapped Water Chestnuts
- 1 can of whole water chestnuts
- 4 slices of bacon
- 1/3 c. soy sauce
- 1/3 c. sugar
Stir soy sauce and sugar together in a small bowl. Dump the water chestnuts into the liquid and let them sit for at least 30 minutes. I’ve occasionally forgotten them and let them soak in the soy sauce most of the day and they turned out great.
Cut the bacon into quarters. Wrap the marinated water chestnuts with bacon, securing with a toothpick. Bake on a cookie sheet for 25-30 minutes at 375° or until the bacon is pretty crispy. Serve warm.
What I did for the party was bake these things up the day before, refrigerate them overnight, and then reheat them for 5 minutes at 400°. It was a good thing to have the construction portion of this appetizer out of the way the day before.
I also usually line the baking sheet with foil so that clean-up is easier and faster.
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