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Bacon Wrapped Water Chestnuts

Bacon wrapped water chestnuts bake on a rack until the bacon starts to brown, then get brushed with a bubbling brown sugar and soy sauce glaze. Each bite pairs crisp bacon with a tender, crunchy water chestnut.
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Prep Time 15 minutes
Cook Time 32 minutes
Resting time 5 minutes
Total Time 52 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

For the water chestnuts
  • 24 water chestnuts whole, drained and patted dry
  • 8 bacon slices, regular-cut
  • 24 wooden toothpicks
For the glaze
  • 0.25 cup light brown sugar packed
  • 2 tbsp soy sauce

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Preheat the oven to 400°F and line a rimmed baking sheet with foil; set a wire rack on top.
  2. Cut each bacon slice crosswise into thirds, wrap one piece around each water chestnut, and secure with a toothpick.
  3. Arrange the wrapped chestnuts seam side down on the rack and bake for 20 minutes, until the bacon begins to brown.
  4. Stir the brown sugar and soy sauce together in a small bowl.
  5. Brush the glaze over the chestnuts and bake for 8–12 minutes, until the bacon is crisp and the glaze is bubbling.
  6. Let the chestnuts rest for 5 minutes before serving.

Notes

Pat the water chestnuts dry so the bacon wraps securely. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the bacon can lose its crisp texture. For a gluten-free option, use gluten-free tamari in place of soy sauce.