Bacon Wrapped Water Chestnuts
Yesterday at work we had a retirement party for someone in my office who had been there 29 years! I can't imagine what that must feel like to know it is your last day of work forever, what a great accomplishment. I'm so jealous!
We had a potluck and one of the ladies brought these Bacon Wrapped Water Chestnuts. I honestly have never heard of these until yesterday. Someone told me what they were and I couldn't imagine what to expect. They told me they were amazing and never last long so I better try one before they are gone. I took one bite and ohhhh was it good.
These are extra special little appetizers. They are so delicious. I had no idea such things were out there. They were the perfect appetizer and they were gone in a flash. I decided to make them today for my family and see what they thought. All my kids loved them and so did my husband. Gone in minutes. I dipped mine in Ranch Dressing. We all know how much I love bacon and ranch so this one is a keeper.
I now have a new appetizer to add to my arsenal. Really really good and they are so easy to make.
Ingredients
1 package of bacon
1 can of Water Chestnuts (I used sliced)
1 jar of Chili Sauce
1 cup of brown sugar
toothpicks
Directions
Update: This is a tip that someone posted which I think is a great idea.
Kay - "We have made these for years. One difference is that we partially cook the bacon and drain on towels before wrapping and add the sauce prior to baking. Bake until sauce is thickened. Precooking will cut down on the grease and the baking time."
Put your toothpicks in water to soak. Cut the package of bacon in half. Open and drain your water chestnuts. Mix together your jar of chili sauce and the brown sugar. Wrap the half cut piece of bacon around each chestnut. You will have small pieces of chestnuts so I used two. I used thick bacon but next time I will use regular not thick. Stick the toothpick in to hold it together. I seasoned just a little bit on the top with garlic salt and pepper. Bake at 375 degrees for 20 minutes. Depending on your oven they may need to go longer. I like mine on the crispy side that is why I wont use the thick bacon next time. Put them on a paper towel after you take them out of the oven to get off grease. If they are crispy enough just cook them longer. I served mine with ranch dressing and cilantro. It was heavenly.
We had a potluck and one of the ladies brought these Bacon Wrapped Water Chestnuts. I honestly have never heard of these until yesterday. Someone told me what they were and I couldn't imagine what to expect. They told me they were amazing and never last long so I better try one before they are gone. I took one bite and ohhhh was it good.
These are extra special little appetizers. They are so delicious. I had no idea such things were out there. They were the perfect appetizer and they were gone in a flash. I decided to make them today for my family and see what they thought. All my kids loved them and so did my husband. Gone in minutes. I dipped mine in Ranch Dressing. We all know how much I love bacon and ranch so this one is a keeper.
I now have a new appetizer to add to my arsenal. Really really good and they are so easy to make.
Ingredients
1 package of bacon
1 can of Water Chestnuts (I used sliced)
1 jar of Chili Sauce
1 cup of brown sugar
toothpicks
Directions
Update: This is a tip that someone posted which I think is a great idea.
Kay - "We have made these for years. One difference is that we partially cook the bacon and drain on towels before wrapping and add the sauce prior to baking. Bake until sauce is thickened. Precooking will cut down on the grease and the baking time."
Put your toothpicks in water to soak. Cut the package of bacon in half. Open and drain your water chestnuts. Mix together your jar of chili sauce and the brown sugar. Wrap the half cut piece of bacon around each chestnut. You will have small pieces of chestnuts so I used two. I used thick bacon but next time I will use regular not thick. Stick the toothpick in to hold it together. I seasoned just a little bit on the top with garlic salt and pepper. Bake at 375 degrees for 20 minutes. Depending on your oven they may need to go longer. I like mine on the crispy side that is why I wont use the thick bacon next time. Put them on a paper towel after you take them out of the oven to get off grease. If they are crispy enough just cook them longer. I served mine with ranch dressing and cilantro. It was heavenly.
Gone, but not forgotten....
Thanks for stopping by!
Dori
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