Bacon Wrapped Water Chestnut Recipe
A delectable easy party appetizer of bacon-wrapped water chestnuts basted in a slightly sweet, tangy Asian sauce. You will love the taste and texture of the saltiness of bacon combined with the crunch of the water chestnuts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 32 appetizers
- Category: appetizers
- Method: bake
- Cuisine: American
Ingredients
- 2 cans of water chestnuts (8 ounces each)
- 1 lb bacon
- 1 tablespoon butter
- 4 large cloves garlic minced
- 1/4 cup brandy
- 1/4 cup low sodium soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon sriracha hot chili sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh ginger
- 1/2 cup ketchup
Instructions
- Preheat the oven to 375 degrees.
- Cut the bacon in 1/2 and wrap each slice of bacon around one water chestnut, securing it with a toothpick. Arrange on a rimmed baking sheet covered with aluminum foil.
- Melt butter in a small saucepan over medium-low heat. Add garlic and cook for 1 minute, stirring constantly. Turn the heat off and add brandy. Turn the heat back to medium-low and reduce the brandy mixture by 1/2. Add the soy sauce, brown sugar, sriracha sauce, Worcestershire sauce, ginger, and ketchup. Simmer down until slightly thickened, approximately 10-15 minutes.
- Bake wrapped water chestnuts for 30-40 minutes or until the bacon is golden brown and slightly crisp. Baste with the sauce every 10 minutes.
Notes
- Canned whole water chestnuts can be found in the Asian section of your local grocery.
- For optimal taste use good quality smoked bacon that is nitrate-free and not thick bacon. I like to use center cut bacon because it has the fatty ends removed.
- Brandy fumes are flammable so turn off the flame before adding the brandy. Wait about 1 minute and turn the heat back on to medium-low.
- You can substitute rice wine (sake) for the brandy or eliminate it altogether if you do not cook with alcohol.
- Soak your toothpicks for at least 30 minutes in water prior to using them.
- Cover your baking sheet with parchment paper or aluminum foil because the basting sauce can make quite a mess on the pan.
- Cook them until the bacon is browned and crispy and the sauce is baked into the bacon.
- For best results serve warm so plan your baking time accordingly.
Find it online: https://www.smalltownwoman.com/bacon-wrapped-water-chestnuts/