Bacon-Wrapped Water Chestnuts

Each whole water chestnut is wrapped in half a slice of bacon and pinned with a toothpick, then baked on a rack for 20 minutes before any glaze goes on.

The glaze of brown sugar, ketchup, soy sauce, Worcestershire and garlic powder is brushed on for the last 12 to 15 minutes, until the bacon is crisp and the coating sticky.

How to Make It

1. Sheet and rack

   Heat oven to 400°F and line a rimmed baking sheet with foil and a rack.

2. Wrapped and pinned

   Wrap each whole water chestnut with half a slice of bacon and secure each piece with one of the toothpicks.

3. Glaze whisked

   Whisk packed brown sugar, ketchup, soy sauce, Worcestershire sauce, and garlic powder.

4. First bake

   Arrange the wrapped water chestnuts on the rack and bake 20 minutes.

5. Glazed and finished

   Brush generously with the glaze and bake 12 to 15 minutes more, until the bacon is crisp and the glaze is sticky and caramelized.

Ingredient Notes

Whole water chestnuts

Two 8-ounce cans, drained.

Bacon

Twelve slices, halved, one half per chestnut.

Toothpicks

Twenty-four, one through each piece.

Success Tips

• Pat the drained water chestnuts dry so the bacon grips.
• Wrap the bacon snugly with the seam under the toothpick.
• Line the sheet with foil; the glaze drips and sets hard.

Why This Recipe Works

• Baking on a rack lets the bacon fat drip away so it crisps.
• Glazing only after 20 minutes keeps the sugar from burning.
• The water chestnut stays crunchy inside the bacon.
• Soy and Worcestershire balance the sweetness of the glaze.

Serving Ideas

Pile on a platter with the toothpicks in place so they can be picked up straight away.

Storage and Reheating