If you like bacon even just a little bit, you’re gonna love these saucy bacon wrapped water chestnuts! My mom (Judy) used to make these tasty finger foods for parties, and they were always a huge hit. As a gift one year she made me a handwritten cookbook of her recipes, which included a few of my favourites, and some recipes that I think she wanted to try. The book is really random; there are some desserts, some appetizers and some main meals, and all are handwritten on what I think is some type of photo paper, with ziggy comics cut out and glued on the backs of each page. LOL It’s really adorable, and since she passed away, the mini handwritten cookbook is now one of my most valued items. I feel grateful for the book, and that I am able to share her recipes with you.
She called them bacon wrapped water chestnuts in sauce, but I think of them more as bacon candies! I usually serve them hot, but they are just as tasty cold too.
Bacon Wrapped Water Chestnuts Ingredients:
I try to buy organic whenever possible, and since we don’t use sugar very often, I was able to get organic sugar in bulk. Finding organic water chestnuts was the tricky part (do they make organic ones?), so I used regular/non-organic ones.
- 1 lb bacon
- 1 can of whole water chestnuts
- foil baking pan – I used a 13″ x 9″ cake pan
- 3/4 cup of ketchup
- 1 tbsp white vinegar
- 1 cup of white sugar
- 1 tbsp worcestershire sauce
I like using a foil baking pan because it’s easier if you are bringing these somewhere, and it’s a heck of a lot easier to clean up when you can just toss the pan in the trash after because they do get a bit sticky!
Pre-heat the oven to 350 degrees Fahrenheit (177°C) while you are prepping. Cut the bacon slices in half, then wrap the half piece around a water chestnut, secure with a toothpick, and add it to your pan. Usually one entire package of bacon is enough for a can of water chestnuts, but sometimes I have extra water chestnuts leftover, so I put a toothpick in them and add them to the pan too.
Once you are done wrapping, put the pan in the oven and bake for 30 minutes. While you are waiting, you can prepare the sauce.
After the 30 minutes is up, take the pan out and drain the grease. Be careful when you are doing this because you don’t want to lose any or make a mess! Add the sauce all over and bake for another 30 minutes.
As you can see in the handwritten version of the recipe my mom/Judy suggested using mushrooms instead of water chestnuts. I’ve tried scallops, too, but I think they really are best with the water chestnuts – something about the crunchiness of it just works so well.
However you choose to make them, I hope you enjoy these delicious bacon wrapped water chestnuts as much as I do! If you try them out, I’d love to hear if you enjoyed them too, and what filling you used. Leave me a comment in the section below.